Curry is one of those dishes that is simple and delicious. This curry is even more simple and tasty – and it’s vegan, gluten free and dairy free. Chickpeas are a great food. You can make flour with them (garbanzo bean flour), add them to soups and stews and salads. They’re full of fiber and are a great source of protein. I typically use canned chickpeas, since they’re easy to have on hand and they’re ready to go. I just rinse and drain them and toss them into whatever I’m making. Curry is one that can be a little tough if you’re not careful. Some people like their curries hot enough to light their hair on fire, others prefer a little milder. If you’re someone (like me) that doesn’t like really hot curry, you can start with half of the curry paste, and then season it to taste. If you accidentally add too much, add a little plain Greek yogurt to your curry. The yogurt will help to tame your curry without altering the flavor. This curry is great for an easy and delicious weeknight meal.

Chickpea Curry with Cauliflower Rice

Give this vegan, gluten free and dairy free curry a try for a quick and easy dinner. Ready in 30 minutes, this flavorful curry is served over cauliflower rice made from fresh cauliflower pulsed in a food processor.

Ingredients

  • Curry:
  • 1 Tbsp coconut oil
  • 2 leeks, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, freshly grated
  • 2 Tbsp red curry paste
  • 8 oz light coconut milk
  • 1 1/2 cups cooked chickpeas (canned chickpeas that have been rinsed and drained are fine)
  • 3 Tbsp cilantro, chopped
  • Rice:
  • 1 medium head cauliflower (about 1 1/2 lbs)

Instructions

  1. To make the rice:
  2. Preheat the oven to 425 degrees F.
  3. Core the cauliflower and cut the head into evenly sized pieces (don’t need to be too small, about 1 or 2 inches is fine).
  4. Place the cauliflower in a food processor. Pulse the cauliflower until it is evenly chopped and looks like rice.
  5. Spread the “rice” onto a baking sheet. Even it out so it isn’t crowded.
  6. Bake for 15 minutes, stirring once.
  7. Meanwhile, prepare the curry.
  8. In a large skillet, heat the coconut oil.
  9. Stir fry the leeks, peppers, salt and pepper.
  10. Cook the vegetables for about 5 minutes, or until they begin to soften.
  11. Add the garlic, ginger and curry paste. Stir until the vegetables are coated. Cook for 5 additional minutes.
  12. Add the coconut milk.
  13. Bring the mixture to a boil, then reduce heat and cook, covered, for 5 minutes on low.
  14. Add the chickpeas and cilantro and cook for 5 minutes.
  15. Serve the cauliflower rice topped with the chickpea curry.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: Indian (Southern)

Calories: 256

Fat: 10

Protein: 8

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups (1 cup cauliflower rice & 1/2 cup chickpea curry)
Each serving = 9 Smart Points/7 Points
PER SERVING: 243 calories; 8.4g fat; 6.6g saturated fat; 37g carbohydrates; 2.7g sugar; 8g protein; 8.7g fiber

1 Comment

  1. This was amazing! I didn’t change a thing in the recipe except to add some Garam Masala because I only had Red Curry Sauce and not paste. What a wonderful late fall dinner. This is going on my short list of Go To recipes – thanks!

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