About the recipe
A few weeks ago, my boyfriend and I tried one of those meal subscription boxes for the first time. One of the meals was a green curry with cauliflower and chickpeas. Don’t get me wrong, it wasn’t bad, but something was missing. The final result was too liquid (I prefer a thicker curry), not spicy enough and was even a little bit too sweet. I figured I could make it myself once I had all the necessary ingredients in my fridge. This curry is a quick vegan 30-min meal, using chickpeas and cauliflower, with a creamy coconut cream and green curry broth.Jump to Recipe
Here are some precisions about certain ingredients you will need for this recipe:
- Green curry paste is made of Thai spices, garlic, lemongrass, Thai ginger and more. It can also contain some shrimp paste. I use the green curry paste from the brand Thai Kitchen, which doesn’t contain it, so this recipe is vegan.
- Garam masala is a spice blend commonly used in Indian cuisine. You could make it yourself, but I find I don’t use the individual spices it’s made of enough to justify the cost. You can find ready-made garam masala in the spice aisle at the grocery store.
- Coconut cream. I used coconut cream instead of coconut milk for a thicker broth. To get coconut cream, leave the can of coconut milk in the fridge. Before opening, don’t shake it! Open it upside-down and scoop the solidified coconut milk with a spoon.
This curry is vegan and super cheap to make! Plus, if you have read my blog post about food prep and storage (right here!), this recipe takes less than 30 minutes to make. With most of the vegetables pre-cut, you only need to measure and cook them, which is perfect for those busy weeknights. This meal is ready in 4 simple steps:
- Cook and flavour the onions
- Saute the cauliflower florets and chickpeas
- Add the coconut milk broth and simmer
- Add the spinach
How to store
This curry is an amazing quick meal and is even better the next day, as leftovers. It also freezes well (without the rice).
- Switch up the starch. In this recipe, I show you how to make this amazing coconut rice. I tried replacing the rice with potatoes, and it was delicious. Boil chopped potatoes in a separate pot, and add them to the curry with the cauliflower and chickpeas. Adding potatoes will also thicken your broth. Sweet potatoes would also be a good option.
- Add more vegetables. One of my followers added bell peppers and said it was really good. Need more ideas? Frozen pea, sweet potatoes, kale, zucchini, mushrooms.
- Switch up the protein. Keep it vegan by using firm tofu, or paneer. Chicken would also be work but would require more cooking time.
Cauliflower green curry and coconut rice
For the curry
- 1 tbsp olive oil
- ½ yellow onion chopped
- 2 cups cauliflower cut into florets
- 2 cups spinach roughly chopped
- 1 tsp garlic chopped
- ½ tsp ginger finely grated
- 1 tbsp green curry paste
- 1 tbsp garam masala
- ½ tsp turmeric
- 1 can chickpeas rinsed and drained
- ½ cup vegetable stock
- 1 tbsp soy sauce reduced in sodium
- 1 tsp maple syrup
- 1 can coconut milk only the coconut cream (see notes 1)
- ¼ cup parsley to garnish
- salt and pepper to taste
For the coconut rice
- ¼ cup unsweetened shredded coconut
- 1 cup basmati rice rinsed (see notes 2)
- 2 cups vegetable broth
For the rice
- Toast the shredded coconut in the pot you will cook the rice in, on medium-high heat.
- Add the rice to the pot and stir for about 1 to 2 minutes.
- Add the vegetable broth and bring to a boil.
- Reduce the heat to medium-low and cover. Cook for 20 minutes, or until there is no more water in the pot. While this is going on, start the curry.
- Remove from heat and leave untouched and covered for 5 minutes, then fluff rice with a fork.
For the curry
- In a large pot or pan, heat olive oil over medium-high heat.
- Add the chopped onion and cook while stirring occasionally until soft and translucent.
- Add the curry paste, garlic, ginger, garam masala and turmeric and stir.
- Add the cauliflower florets and chickpeas to the pan, and mix to coat them well with the spices. Saute for 5 minutes while stirring.
- Mix the vegetable broth, coconut cream, soy sauce and maple syrup, and add to the pan. Cook, uncovered for 15 minutes until the broth has reduced.
- Crush some chickpeas with the back of your wooden spoon to thicken the broth.
- Add spinach and stir. Cook until wilted, about 2 minutes.
- Top with chopped parsley and serve with coconut rice.
- To get coconut cream, leave the can of coconut milk in the fridge. Before opening, don’t shake it! Open it upside-down and scoop the solidified coconut milk with a spoon.
- Rinse your rice until the water runs clear, and keep in water until you are ready to use it. This makes it more fluffy, and less gummy.