Simple Chickpea Curry with Cauliflower Rice

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.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Main Course
Cuisine: American, Thai
Keyword: Curry, Vegan, Vegetarian
Servings: 3
Calories: 285kcal
Author: Kelli

Ingredients

  • 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

Instructions

  • 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!

Notes

Nutrition for 1/3 of recipe: 285 calories, 7g saturated fat, 36g carbohydrate, 9g fiber, 10g protein