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.
Course: Main Course
Cuisine: American, Thai
Keyword: Curry, Vegan, Vegetarian
1head cauliflowerbroken into florets
2tspcanola or coconut oilseparated
1red bell pepperdiced
1can lite coconut milkcanned, not from the carton
1can chickpeasrinsed and drained
2tablespoonsgreen 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
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