Homemade curry doesn’t have to be intimidating. This simple chickpea Thai curry has minimal ingredients while still providing a punch of flavor. Cauliflower rice provides a hefty serving of vegetables while cutting back on excess carbohydrate.
I fully admit that the idea of curry anything used to intimidate me. The complex flavors you get at restaurants combined with the fact that many curries aren’t the healthiest always kept me at bay. However, I can proudly say that I made a curry dish and it far exceeded my expectations. Now, I can’t take too much credit as the curry paste does most of the job. Yup, no long list of spices. Instead, take a short-cut and buy a jar of green curry paste for a quick, flavorful homemade meal.
To make this chickpea curry a bit healthier than takeout, I used lite coconut milk instead of full fat. But don’t worry, this curry is still nice and thick thanks to the addition of corn starch. And while rice isn’t unhealthy, the portion of rice that is usually served with curry is excessive. So I had two options: cut down on the portion or find a way to keep the volume without the excess carbs and calories. Cauliflower rice is the perfect solution to this problem! Not only does cauliflower rice allow you a large portion with way less carbs and calories, but it also gives you a serving or two of veggies. Now that’s a win win! I make my cauliflower rice using a food processor, but to make this an even easier meal, feel free to buy pre-riced cauliflower (usually in the frozen section).
Making this recipe brought me back to living in Porter Square, where Bry and I would frequently get green and yellow Thai curries from a restaurant just down the street. The balance of sweet, spicy, and creamy was just so comforting after a long commute on the T after work. We’ve yet to find our go-to Thai curry place in Denver, but with colder weather hopefully on the horizon we’ll have to start taste-testing ;)!
So here’s a toast to not being intimidated by your favorite take-out meals!
Simple Chickpea Curry with Cauliflower RicePrint Recipe
- 1 head cauliflower, broken into florets
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tsp canola or coconut oil, separated
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 can lite coconut milk (canned, not from the carton)
- 1 can chickpeas, rinsed and drained
- 2 tablespoons green curry paste
- Optional fresh-grated ginger and/or red pepper flakes to serve
Using food processor with grater attachment, pulse cauliflower florets into rice. Set aside.
In a small bowl, whisk 2 tablespoons of water with the cornstarch until cornstarch dissolved, set aside.
In a wok or large skillet, heat 1 tsp oil over medium-high heat. Add garlic and bell pepper, sauté until garlic fragrant and pepper slightly charred (about 3-4 minutes).
Add lite coconut milk and reduce heat to a simmer. Cook 8 minutes, or until pepper pieces are slightly soft.
Add chickpeas and green curry paste. Bring to a light boil and add cornstarch dissolved in water. Reduce heat to medium-low and cook for 8-10 minutes, or until thickened.
While curry is thickening, place 1 tsp oil in a large sauce pan over medium heat. Add cauliflower rice and toss to coat in oil. Reduce heat the medium low and cover. Cook until warmed through and slightly softened.
Divide curry and cauliflower rice among four bowls. Option to add extra ginger and/or red pepper flakes when serving. Enjoy!
Nutrition for 1/3 of recipe: 285 calories, 7g saturated fat, 36g carbohydrate, 9g fiber, 10g protein