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    You are in: Home / Recipes / Coconut Curry With Cauliflower, Carrots, & Chickpeas Recipe
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    Coconut Curry With Cauliflower, Carrots, & Chickpeas

    Coconut Curry With Cauliflower, Carrots, & Chickpeas. Photo by Rita~

    1/1 Photo of Coconut Curry With Cauliflower, Carrots, & Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    sofie-a-toast's Note:

    From Perry's Plate

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    Units: US | Metric

    • 3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
    • 4 -5 large carrots, peeled and thinly sliced diagonally
    • 1 medium onion, diced
    • 1 large head cauliflower, trimmed and cut into 1-inch florets
    • 1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
    • 1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
    • 1 1/2 cups vegetables or 1 1/2 cups chicken broth
    • 1 (15 ounce) can chickpeas, drained (garbanzo beans)
    • 1/2 teaspoon salt
    • 1 (15 ounce) can coconut milk
    • zest and juice from one lime
    • 2 tablespoons chopped fresh mint (optional)


    1. 1
      In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
    2. 2
      Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
    3. 3
      Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
    4. 4
      Serve on hot rice with yogurt on top.

    Ratings & Reviews:

    • on April 25, 2013


      Yum! We made veggie bowls with this recipe. Lined the bowls with baby spinach then added a spoonful of basmati rice, the vegetable mixture/beans, fresh mint and fresh cilantro, lime slices. Perfect! Bought organic cauliflower from the farmer's market just for this occasion, too! Don't skip the mint! Made for Veg Tag/April.

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    • on April 12, 2013


      So enjoyed! I forgot how hot my pepper flakes were. So ours was over the top hot. (A good thing). That is where the yogurt is a good thing I used home made broth. My carrots are very large so I used two. One large onion. I also used two tablespoons of powdered curry. I used basil in place of mint just because that is what I had more of. I did garnish with my mint that is just starting to grow for me. As for the lime I squeezed the juice in then tossed the lime halves in and then after simmering squeezed and removed to my mulch bin. I placed over saffron basmati rice and topped with a dollop of yogurt. I`m enjoying this as I type the review and I can see myself eating this right through the night. I must say every bite I take the more I love it! Very addictive! Who needs meat? Thanks!!!!!!!!!!!!!!

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    • on March 20, 2013


      Quite possibly the fastest meal I've ever prepared! Truly 22 minutes form start to finish. Including chopping cauliflower. I served it with basmati rice which also cooks quickly. Delicious! Made for Veggie Swap 3/13

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Curry With Cauliflower, Carrots, & Chickpeas

    Serving Size: 1 (291 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 441.5
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 14.0 g
    Cholesterol 0.0 mg
    Sodium 510.3 mg
    Total Carbohydrate 70.2 g
    Dietary Fiber 8.7 g
    Sugars 44.1 g
    Protein 8.1 g

    The following items or measurements are not included:


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