Turmeric Curry With Chickpeas And Cauliflower

This turmeric curry, brimming with chickpeas, cauliflower, and coconut milk, offers a rich, creamy, and comforting experience packed with flavor. Moreover, this easy one-pot recipe is perfect for meal prep and ideal for busy weeknights, as you can prepare it in 30 minutes or less. Furthermore, the whole family will undoubtedly enjoy this vegan and gluten-free vegetable curry. To create the ultimate healthy comfort food, simply serve it with rice for a delightful rice dish!

THE BEST CHICKPEA CAULIFLOWER TURMERIC CURRY

As the weather cools during this time of year, I constantly crave warm and cozy meals. Consequently, curry always provides the perfect solution to satisfy that craving. Not only is it comforting and satisfying, but it's also incredibly nourishing. In fact, I often consider curry my guilt-free comfort food. It feels like a hug in a bowl, yet it consists of truly healthy ingredients!

This turmeric curry is loaded with nutrients. The stars of the dish include fiber-packed cauliflower, protein-rich chickpeas, and dairy-free coconut milk. Additionally, it features delicious flavors from ginger, garlic, coriander, and cumin. (As a result, your kitchen will smell amazing while it simmers.) Lastly, we serve the curry in a bowl with rice, fresh cilantro, and toasted almonds, ensuring no compromise on flavor, aroma, or texture!

Since this one-pot curry recipe is quick and easy to make, it's extremely convenient for busy weeknights. You can whip it up in under 30 minutes after work or meal prep it on Sunday evening for lunch or dinner during the week ahead. Personally, I often enjoy it for dinner one evening and then savor the leftovers for lunch the following day.

This turmeric curry is:

- Vegan, gluten-free, dairy-free, and soy-free

- Creamy, savory, and subtly sweetened with coconut

- A high-protein plant-based meal

- Comforting, satisfying, flavorful, and nourishing

- Non-vegan approved // a meatless dinner idea for families

- A cozy one-pot meal for fall and winter nights

WHAT IS TURMERIC?

Turmeric derives from the Curcuma longa plant, which belongs to the ginger family. It is native to South Asia and serves as both a spice and a medicinal herb. Turmeric has an earthy aroma, warm flavor, and vibrant orange-yellow appearance. It is commonly used to color rice dishes, curries, soups, sauces, and cheeses.

WHAT IS TURMERIC GOOD FOR?

There are many proven health benefits of turmeric. For instance, turmeric is widely known for its anti-inflammatory properties. It contains a chemical called curcumin that has been shown to reduce swelling in the body. Due to this benefit, it’s often used as part of pain management treatment.

Additionally, turmeric has been shown to help alleviate depression and lower the risk of heart disease. Golden milk is a popular use for turmeric during the winter season since it is warm and soothing; it may even help combat the common cold.

WHAT IS VEGAN TURMERIC CURRY MADE OF?

• Cauliflower: Cauliflower is the perfect choice for this curry recipe because of its mild flavor. It’s like a blank canvas that soaks up various spices and flavors. Cauliflower also provides fiber, vitamin C, B-vitamins, and antioxidants.
• Chickpeas: Chickpeas, also known as garbanzo beans, are a great source of plant-based protein. They are commonly used as a meat replacement in vegan and vegetarian meals. Chickpeas are high in fiber, folate, iron, and zinc.
• Coconut milk: Be sure to use canned full-fat coconut milk. This ingredient makes the curry super creamy, but it’s naturally dairy-free.
• Vegetable broth: Vegetable broth brings extra flavor to the curry, which makes it a preferable option to plain water. If you are concerned with your sodium intake, choose a low sodium variety.
• Onion, garlic, ginger: These ingredients gently infuse the curry, adding savory flavor and mouthwatering aroma.
• Spices: In particular, we’ll use curry powder, turmeric, cumin, and coriander. Not only do these spices enhance the flavor, they also give the curry a vibrant yellow appearance.
• Coconut oil: This oil pairs well with coconut milk, but you can use any neutral oil.
• Coconut sugar: Add a touch of coconut sugar for a subtle sweetness. It’s a tasty balance to the savory herbs and spices.
• Salt: A pinch of salt enhances the other ingredients. 

HOW TO MAKE TURMERIC CURRY WITH CAULIFLOWER AND CHICKPEAS

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

1. First, warm the coconut oil in a pot over medium-low heat. Add onion, garlic, and ginger. Cook, stirring frequently, for 5-7 minutes or until the onion is fragrant and translucent. 
2. Then, add curry powder, ground turmeric, ground cumin, and ground coriander. Cook, stirring together, for 1-2 minutes.
3. Next, add cauliflower, coconut milk, vegetable broth, garbanzo beans, coconut sugar, and salt. Stir together and bring to a boil, then reduce heat and simmer (covered) for 10-15 minutes.
4. Once the cauliflower is fork-tender and the curry has reduced, remove from heat. Serve over your choice of brown or white rice. Garnish with fresh cilantro and toasted almonds (optional).

WHAT TO SERVE WITH CHICKPEA CAULIFLOWER CURRY

This turmeric curry is incredibly satisfying all on its own, but there are various ways to elevate the dish. I recommend serving it with rice or warm flatbread (such as naan or pita). Curry also pairs well with refreshing salads and baked potatoes.

TIPS FOR PERFECTING THIS RECIPE

Use full-fat coconut milk. While grocery shopping, you’ll likely find regular canned coconut milk and lite (or light) coconut milk. When it comes to homemade curry recipes, it’s important to use original coconut milk. This variety contains the full fat content, which creates a rich and creamy consistency.

Chop cauliflower into small florets. Evenly chop the cauliflower into bite-sized pieces. Do not leave giant chunks throughout the dish or they will cook unevenly.

Cover the curry while it simmers. For this particular recipe, make sure you cover the pot while it simmers. This keeps moisture in and prevents the curry from drying out.

Don’t forget to garnish. The way you garnish this curry makes a big difference in flavor and texture. I suggest adding fresh cilantro and toasted almonds on top. Use Golden Goodness Sprouted Almonds for the perfect topping. They are flavored with turmeric, coconut aminos, and nutritional yeast! You can also try it with roasted cashews or peanuts on top.

This recipe was created for Daily Crunch by https://www.purelykaylie.com