Easy Vegan Cauliflower Chickpea Curry

This Easy Vegan Cauliflower Chickpea Curry is made in the Instant Pot and ready in 20 mins! The coconut milk and tomatoes make it so creamy!

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Why you will LOVE This RecipeAre Chickpeas Good for you?Ingredients NeededHow to make Cauliflower Chickpea CurryServing SuggestionsCauliflower Chickpea Curry StorageEasy Vegan Cauliflower Chickpea CurryFOR THIS RECIPE, I RECOMMEND:

Bingo-Bango-Presto!

INSTANTANEOUS, SUPER EASY CREAMY CHICKPEA CURRY.

It’s the kind of curry-in-a-hurry that gets you from the HANGRY-gotta-make-food side of dinner to the full-belly-happy side, without a lot of work, weirdo ingredients or TIME at all.

Kinda like the Moroccan chicken skillet, it’s basically a winner of a dinner that you can just keep in your back pocket for THOSE busy days. EVERYONE needs one of those recipes that is:

Simple.Fast.Pantry essential ingredients.YUMMAY.

Why you will LOVE This Recipe

If you’re into dishes with lots of flavor, spice and depth, you probably are a lover of CURRY. In my house, curry is a staple and we love everything from vegan coconut curry lentil soup all the way over to funky dishes like curry sweet potato almond butter dip. If the title says CURRY, you know I’m all in so naturally, I’m bringing you guys another recipe today- enter in easy cauliflower chickpea curry! This warm, bursting-with-flavor dish is satisfying, filling, cozy AND healthy. The ingredients used to make it work are whole foods and spices that you can actually pronounce and also taste delicious when cooked all together. It’s the perfect weeknight dinner and makes the BEST leftovers, too!

re Chickpeas Good for you?

Absolutely! Chickpeas are a fantastic source of many vitamins and minerals and are also loaded with fiber. They can aid in digestion, help to manage your blood sugar control, and keep you full and energized thanks to their high protein content! Cooking up a pot of this cauliflower and chickpea curry is definitely a good idea!

Ingredients Needed

Have I sold you on this easy and amazing cauliflower chickpea curry instant pot recipe? If somehow you aren’t there, check out all the healthy ingredients that go into this nourishing meal. Here’s what you’ll need to make it:

Coconut OilRed PepperPetite Diced Tomatoes, drainedFull Fat Coconut MilkYellow Curry PasteTapioca StarchReduced Sodium Soya SauceCoconut SugarChickpeas, drained and rinsedCauliflowerFresh Lime JuiceSea SaltCilantroGreen OnionCooked White Rice or Cauliflower Rice

How to make Cauliflower Chickpea Curry

 Sautee

Heat up the oil in your instant pot on the sautee mode, adding the pepper and cooking for a couple of minutes. Next, add in the tomatoes, coconut milk and curry paste, stirring until everything is dissolved. Bring it to a full boil.

Stir

In a small bowl, whisk the tapioca starch with some of the hot liquid from the pot, then stir it back into the instant pot along with the soy sauce and coconut sugar. Now it’s time to stir in the chickpeas and cauliflower. 

Cook

Place the lid on the instant pot and cook on manual high pressure, letting it release naturally once the cook time is complete. Squeeze in some fresh lime juice, to taste.

Serve

Garnish your curry with some cilantro and green onion and DEVOUR!

Serving Suggestions

This curry has ALL the flavor, so I recommend serving it over a serving of rice, cauliflower rice, lentils or quinoa. All have mild flavor and are PERFECT for sopping up all that curry goodness! Check out how to cook cauliflower rice for a few pointers, too.

Cauliflower Chickpea Curry Storage

If you have leftover curry, or simply made up a  double batch for leftovers, I’m going to outline how to store it best! This curry will last in the fridge in an airtight container for about 3 days, making it the perfect make-ahead lunch or dinner for those busy days. In the freezer, I recommend storing it in a freezer style ziploc bag or a freezer safe airtight container for up to 3 months. Be sure to label it with the date you made it!

Exaggeration? Me? NEVER.

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Easy Vegan Cauliflower Chickpea Curry

This Easy Vegan Cauliflower Chickpea Curry is made in the Instant Pot and ready in 20 mins! The coconut milk and tomatoes make it so creamy!Course Main CourseCuisine IndianPrep Time 10minutesCook Time 10minutesTotal Time 20minutesServings 2- 3 PeopleCalories 579kcal

Ingredients

1TbspCoconut oil1/2Large red pepper, roughly chopped115oz CanPetite diced tomatoes,very well drained *1CupFull-fat coconut milk(not light!)1TbspYellow curry paste2tspTapioca starch1TbspReduced-sodium soy sauce(gluten free if needed)1/2TbspCoconut sugar115 oz CanChickpeas,drained and rinsed (not sodium-reduced)2CupsCauliflower,cut into large floretsSqueeze of fresh lime juicePinch of sea saltCilantro,for garnishGreen onion,for garnishCooked white rice, or cauliflower rice, for serving

Instructions

Heat the coconut oil on “saute” in your Instant Pot.  Once hot, add in the pepper and cook for 2 minutes.

Add the drained tomatoes, coconut milk and curry paste, stirring until the paste is dissolved.  Bring to a boil and boil for 2 minutes, stirring frequently.

In a small bowl, whisk together the tapioca starch with 4 tsp of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk it back into the Instant pot, along with the Soy sauce and coconut sugar. Boil until the mixture begins to thicken, about 1 minute.

Stir in the can of chickpeas and cauliflower. Cover the Instant Pot (making sure it’s set to sealing!) and manually set it to High Pressure and cook for 5 minutes.  Let it pressure release naturally.

Once the pressure has released, squeeze in fresh lime juice and salt to taste.

Garnish with cilantro and green onion and DEVOUR!

Notes

*You need to squeeze out as MUCH moisture as you can from the tomatoes. So, make sure you open the can and keep pressing on the tomatoes, squeezing them out to get as much liquid out as possibly. If you don’t, the curry isn’t as thick and creamy!**I have not tried this with curry powder. I am sure you could use it – I just can’t tell you exactly how much. Also, you would need to add it in when sauteing the red pepper if you try it,

Nutrition

Calories: 579kcalCarbohydrates: 66.8gProtein: 15.2gFat: 30.4gSaturated Fat: 24.3gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 0.8gSodium: 1758mgPotassium: 624mgFiber: 12gSugar: 15.2gVitamin A: 1815IUVitamin C: 141.9mgCalcium: 182mgIron: 4.6mg

FOR THIS RECIPE, I RECOMMEND:

Yellow curry paste

6 Quart Instant pot

Sharp ceramic knives

Measuring cupsNutrition FactsEasy Vegan Cauliflower Chickpea Curry
Amount Per Serving Calories 579Calories from Fat 274% Daily Value*Fat 30.4g47%Saturated Fat 24.3g152%Polyunsaturated Fat 1.1gMonounsaturated Fat 0.8gSodium 1758mg76%Potassium 624mg18%Carbohydrates 66.8g22%Fiber 12g50%Sugar 15.2g17%Protein 15.2g30%Vitamin A 1815IU36%Vitamin C 141.9mg172%Calcium 182mg18%Iron 4.6mg26%* Percent Daily Values are based on a 2000 calorie diet.WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 23 POINTS+: 16. OLD POINTS: 13(Based on 2 servings – no sides)

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The post Easy Vegan Cauliflower Chickpea Curry appeared first on Food Faith Fitness.

By: Taylor Kiser
Title: Easy Vegan Cauliflower Chickpea Curry
Sourced From: feedproxy.google.com/~r/foodfaithfitness/ryFv/~3/Kp9zr_WemM8/
Published Date: Thu, 09 Sep 2021 10:00:00 +0000