Vegan Cauliflower Curry With Coconut Milk
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Foolproof Living · by Aysegul Sanford★ 4.7 (14)

Vegan Cauliflower Curry With Coconut Milk

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 23%
CARBS 38G34% OF CAL
12G FIBER0G ADDED0G INTRINSIC11G OTHER15G TOTAL SUGAR
FAT 31G63% OF CAL
23G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan one-pot curry with cauliflower, chickpeas, and warm Indian spices in a creamy coconut milk sauce. Serve over rice for a complete meal.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 medium sized onion (chopped (approximately 1 cup))
  • 1 ½ teaspoons ginger (minced)
  • 3 cloves of garlic (minced)
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can unsweetened coconut milk (or 1 cup plain whole milk yogurt)
  • ¾ cup vegetable broth
  • A small head of cauliflower (cut into 1-inch florets (approximately 3-4 cups))
  • 1 large (or 2 small sweet potato, cubed (approximately 2 cups))
  • 1 cup cooked chickpeas
  • 1 teaspoon kosher salt
  • ¾ cup green peas (frozen or fresh (no need to thaw if using frozen))
  • 1 tablespoon cilantro (chopped - more as a garnish)
  • A handful of salted cashews as garnish (optional)
PREP
15M
SODIUM
774MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.