Food Faith Fitness · by Christie Matherne★ 4.8 (4)
Easy Vegan Cauliflower Chickpea Curry
NUTRITION · PER SERVING20M COOK
CAL 50%·PRO 55%
CARBS 127G51% OF CAL
21G FIBER80G OTHER26G TOTAL SUGAR
FAT 46G41% OF CAL
32G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, creamy cauliflower and chickpea curry with coconut milk and curry paste. Spiced and ready in 20 minutes, served over rice.
mainindiancurrybowlbeans🥘 pressure cookerdairy freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon coconut oil
- ½ large red pepper (roughly chopped)
- 15 ounces canned petite diced tomatoes (about 1 can, very well drained)
- 1 cup full-fat coconut milk
- 1 tablespoon vegan yellow curry paste
- 2 teaspoons tapioca starch
- 1 tablespoon reduced-sodium soy sauce
- ½ tablespoon coconut sugar
- 15 ounces canned chickpeas (about 1 can, drained and rinsed (not sodium-reduced))
- 2 cups cauliflower (cut into large florets)
- Squeeze of fresh lime juice
- Pinch sea salt
- Cilantro (for garnish)
- Green onion (for garnish)
- Cooked white rice (or cauliflower rice, for serving)
At a glance
PER SERVING · TIME 20M
CAL 50%·PRO 55%
CARBS 127G51% OF CAL
21G FIBER80G OTHER26G TOTAL SUGAR
FAT 46G41% OF CAL
32G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1204mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1452mg
- Calcium
- 199mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.