Thai Peanut Coconut Cauliflower Chickpea Curry

This vibrant Thai peanut coconut cauliflower chickpea curry is bursting with luscious flavours for a healthy plant-based protein packed vegetarian meal. A colourful medley of fresh cauliflower, sliced red pepper, carrots, green peas, scallions, aromatic garlic and ginger, rich coconut milk, thick peanut butter, nutrition-rich chickpeas, fragrant cilantro and zingy Thai red curry paste combine to create an easy and delicious curry that is perfect served with fluffy rice.



Thai Peanut Coconut Cauliflower Chickpea Curry
Serves 4
Recipe courtesy of Ambitious Kitchen

For the curry:
1 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets, about 3-4 cups
1 bunch green onions, diced, saving one for garnish
15 oz can coconut milk
1/3 cup water 
4 tbsp Thai red curry paste
2 tbsp creamy peanut butter
1/2 tbsp soy sauce
1/2 tsp ground turmeric
1/2 tsp ground cayenne
1/2 tsp kosher salt, to taste
1 red pepper, julienned
15 oz can chickpeas, rinsed and drained
1 cup frozen peas

Garnish:
1 cup chopped fresh cilantro
1 green onion, finely sliced on a diagonal
1/2 cup chopped peanuts or cashews, if desired


Place a large pot or sauté pan over medium high heat. Add the oil, garlic and ginger and cook for 30 seconds, then add the cauliflower florets. Sauté for minutes then add the carrots and green onions and continue cooking for another 3-4 minute until the cauliflower begins to turn a slight golden brown and the onions soften.

Next, add the coconut milk, water, curry paste, peanut butter, soy sauce, cayenne pepper, turmeric, and salt, and stir well to combine. Then stir in the bell pepper, and chickpeas, and simmer uncovered over medium-low heat for 10 minutes. The curry can also be reduced to low to extend the cooking time and allow the rice to cook and warm the naan.

Taste, and adjust the seasonings as necessary. Before serving, stir in the frozen peas and simmer an additional minute or two. To serve, spoon the curry into warm bowls and garnish with chopped cilantro, green onion and chopped peanuts or cashews, if desired. Delicious served with rice or quinoa for a full protein packed plant based meal, along with some papadam or warm naan bread.