Vegan Coconut Curry with Chickpeas and Cauliflower
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan coconut curry with chickpeas and cauliflower is a fragrant, flavorful curry ready in 45 minutes. Creamy coconut milk and warm spices make it deeply satisfying for busy weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium yellow onion (grated (on a box grater))
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 can coconut milk (13.5 oz/400mL)
- 4 cups cauliflower florets
- 2 bell peppers (sliced)
- 1 can chickpeas (drained and rinsed)
- Juice from 1/2 a lime
- Salt to taste
At a glance
PER SERVING · TIME 45M
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
- 35m
- Sodium
- 651mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 608mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.