For a vibrant, plant-based dinner that doesn’t skimp on flavor or comfort, this Vegan Coconut Chickpea Curry with Cauliflower Rice is a winner. Brimming with tender chickpeas, fragrant spices, and silky coconut milk, it’s both nourishing and deeply satisfying. Serving it over light cauliflower rice keeps the meal low in carbs while letting the curry shine.

Ingredients

Curry

• 1 tablespoon coconut oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 (14 oz) can crushed tomatoes

• 1 (14 oz) can coconut milk

• 2 (14 oz) cans chickpeas, rinsed and drained

• Salt and pepper to taste

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

Cauliflower Rice

• 1 medium head cauliflower, cut into florets

• 1 teaspoon coconut oil

• Pinch of salt

Preparation Steps

1. Make cauliflower rice.

   • Pulse florets in a food processor until rice-sized bits form.

   • Heat oil in a nonstick skillet over medium heat. Add cauliflower “rice” and salt. Cook 5 minutes, stirring occasionally, until just tender. Set aside.

2. Sauté the base.

   • In a large pot, heat coconut oil over medium flame.

   • Add onion; cook until soft (5 minutes). Stir in garlic and ginger; sauté 1 minute.

3. Spice it up.

   • Sprinkle curry powder, turmeric, and cumin into the pot. Stir continuously for 30 seconds to bloom the spices.

4. Build the curry.

   • Pour in crushed tomatoes; simmer 3 minutes.

   • Stir in coconut milk and chickpeas; bring to a gentle simmer.

   • Cook, uncovered, for 10–12 minutes, stirring occasionally, until curry thickens slightly.

5. Finish and garnish.

   • Remove from heat. Season with salt, pepper, and lime juice.

   • Serve curry over cauliflower rice. Top with fresh cilantro leaves.

Expert Tips

• Heat level: Add a pinch of chili flakes or chopped fresh chili for warmth.

• Protein boost: Stir in baby spinach at the end or top with toasted cashews.

• Meal-prep: Store curry and rice separately in airtight containers for up to 4 days.

This Vegan Coconut Chickpea Curry is a vibrant testament to the power of plant-based cooking: creamy, spicy, and utterly comforting, yet light enough to enjoy any night of the week.