This Vegan Coconut Curry Chickpeas, with Cauliflower and Peas Recipe is the quintessential Indian inspired curry. It is perfect for seasoned curry lovers and newbies alike. The creamy gravy produced when tempering the fragrant Indian spices and combining them with the coconut milk is glorious. This vegan coconut curry sauce is surely the reason that this is one of my most downloaded curry recipes.
First, I start this dish with what I call the "Holy Trinity" of Indian curry; fresh garlic, ginger root and onions. These three flavor powerhouses make a strong foundation on which to build a curry. Second, cauliflower is the perfect addition as the florets give the luscious vegan coconut curry flavors something to cling. Then the chickpeas give the dish a powerfully satiating plant protein punch that will keep you full for hours. Lastly, the hint of sweetness brought by the green peas compliments the fire produced by the cayenne. All of these elements create the truly balanced flavor and depth of a homemade Indian inspired vegan coconut curry.
Let's cook this Coconut Curry
This Vegan Coconut Curry is one of my favorite recipes that I make often at home. Although there are simpler ways to make curry, I like to blend the spices myself. This produces a curry that has more subtle layers of flavor than a classic "curry powder" has. But please, don't get me wrong, I think "curry powder" also tastes wonderful. Sometimes convenience and ease bring a deliciousness of their own. If you prefer to use a "curry powder" blend you may sub that for the melee of spices. Just see my note below in the recipe. I promise it will also taste stunning. In conclusion, whether you follow the recipe or bring your own jazz, this vegan coconut curry is sure to please.
Vegan Coconut Curry with Chickpeas, Cauliflower and Peas
- Wok, dutch oven or large pot
- 2 cans chickpeas or 3 cups cooked from dry chickpeas
- ½ head cauliflower cut in florets
- 1 onion chopped
- 3 garlic cloves minced
- 2 inches ginger root minced
- 1 cup crushed tomatoes
- 1 can coconut milk unsweetened light
- 1 tbsp turmeric
- 1 tsp garam masala
- ½ tsp grund cumin
- ½ tsp ground coriander
- 1 pinch ground cinnamon
- 1 pinch cayenne
- 1 salt and black pepper to taste
- 3 green cardamoms
- 2 tsp coconut oil
- Sauté garlic/ginger and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly
- Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas and stir well.
- Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then turn down heat to simmer for 10 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor.
- serve with rice, quinoa or naan bread and roasted vegetables of choice and garnish with copious cilantro, red pepper flakes and black pepper.