This One-Pot Chickpea Cauliflower Curry Comes Together in a Flash
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
If you didn’t already notice, Americans absolutely love cauliflower right now. It’s such a versatile veggie that you can sub it in for pretty much any starchy grain (think rice or potatoes) and you’ll hardly be able to tell the difference. This flavorful and colorful dish from Minimalist Baker puts the veggie front and center, showing that cauliflower can really pack a punch.
The most appealing part of this recipe is that it comes together in one large pot in just 30 minutes. To start, sauté shallots, garlic, fresh ginger, and a finely chopped serrano pepper in coconut oil. Cautiously add red curry paste tablespoon by tablespoon, keeping in mind your level of spice tolerance, and then add a can of light coconut milk, turmeric, a bit of maple syrup and coconut aminos (an alternative to soy sauce) and bring to a simmer.
This vegetarian dish gets a kick of protein from super nutrient-dense chickpeas which complement the texture of the cauliflower. Let these ingredients meld until the cauliflower and chickpeas soften and then check to adjust seasoning levels as needed.
One thing to note is that this dish is seriously spicy. The recipe author Dana recommends starting small with the red curry paste to control the heat level, because you can always add more later. She also suggests various accompaniments to serve this curry with, including avocado, greens, quinoa, rice or cauliflower rice, all of which will help to cut the heat if you don’t think your tastebuds stand a chance.
→ Get the Recipe: One-Pot Chickpea Cauliflower Curry from Minimalist Baker
