This Easy Vegan Cauliflower Chickpea Curry is made in the Instant Pot and ready in 20 mins! The coconut milk and tomatoes make it so creamy!
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INSTANTANEOUS, SUPER EASY CREAMY CHICKPEA CURRY.
It’s the kind of curry-in-a-hurry that gets you from the HANGRY-gotta-make-food side of dinner to the full-belly-happy side, without a lot of work, weirdo ingredients or TIME at all.
Kinda like the Moroccan chicken skillet, it’s basically a winner of a dinner that you can just keep in your back pocket for THOSE busy days. EVERYONE needs one of those recipes that is:
- Pantry essential ingredients.
Why you will LOVE This Recipe
If you’re into dishes with lots of flavor, spice and depth, you probably are a lover of CURRY. In my house, curry is a staple and we love everything from vegan coconut curry lentil soup all the way over to funky dishes like curry sweet potato almond butter dip. If the title says CURRY, you know I’m all in so naturally, I’m bringing you guys another recipe today- enter in easy cauliflower chickpea curry! This warm, bursting-with-flavor dish is satisfying, filling, cozy AND healthy. The ingredients used to make it work are whole foods and spices that you can actually pronounce and also taste delicious when cooked all together. It’s the perfect weeknight dinner and makes the BEST leftovers, too!
Are Chickpeas Good for you?
Absolutely! Chickpeas are a fantastic source of many vitamins and minerals and are also loaded with fiber. They can aid in digestion, help to manage your blood sugar control, and keep you full and energized thanks to their high protein content! Cooking up a pot of this cauliflower and chickpea curry is definitely a good idea!
Have I sold you on this easy and amazing cauliflower chickpea curry instant pot recipe? If somehow you aren’t there, check out all the healthy ingredients that go into this nourishing meal. Here’s what you’ll need to make it:
- Coconut Oil
- Red Pepper
- Petite Diced Tomatoes, drained
- Full Fat Coconut Milk
- Yellow Curry Paste
- Tapioca Starch
- Reduced Sodium Soya Sauce
- Coconut Sugar
- Chickpeas, drained and rinsed
- Fresh Lime Juice
- Sea Salt
- Green Onion
- Cooked White Rice or Cauliflower Rice
How to make Cauliflower Chickpea Curry
Heat up the oil in your instant pot on the sautee mode, adding the pepper and cooking for a couple of minutes. Next, add in the tomatoes, coconut milk and curry paste, stirring until everything is dissolved. Bring it to a full boil.
In a small bowl, whisk the tapioca starch with some of the hot liquid from the pot, then stir it back into the instant pot along with the soy sauce and coconut sugar. Now it’s time to stir in the chickpeas and cauliflower.
Place the lid on the instant pot and cook on manual high pressure, letting it release naturally once the cook time is complete. Squeeze in some fresh lime juice, to taste.
Garnish your curry with some cilantro and green onion and DEVOUR!
This curry has ALL the flavor, so I recommend serving it over a serving of rice, cauliflower rice, lentils or quinoa. All have mild flavor and are PERFECT for sopping up all that curry goodness! Check out how to cook cauliflower rice for a few pointers, too.
Cauliflower Chickpea Curry Storage
If you have leftover curry, or simply made up a double batch for leftovers, I’m going to outline how to store it best! This curry will last in the fridge in an airtight container for about 3 days, making it the perfect make-ahead lunch or dinner for those busy days. In the freezer, I recommend storing it in a freezer style ziploc bag or a freezer safe airtight container for up to 3 months. Be sure to label it with the date you made it!
Exaggeration? Me? NEVER.
- 1 Tbsp Coconut oil
- 1/2 Large red pepper, roughly chopped
- 1 15oz Can Petite diced tomatoes, very well drained *
- 1 Cup Full-fat coconut milk (not light!)
- 1 Tbsp Yellow curry paste **
- 2 tsp Tapioca starch
- 1 Tbsp Reduced-sodium soy sauce (gluten free if needed)
- 1/2 Tbsp Coconut sugar
- 1 15 oz Can Chickpeas, drained and rinsed (not sodium-reduced)
- 2 Cups Cauliflower, cut into large florets
- Squeeze of fresh lime juice
- Pinch of sea salt
- Cilantro, for garnish
- Green onion, for garnish
- Cooked white rice, or cauliflower rice, for serving
- Heat the coconut oil on "saute" in your Instant Pot. Once hot, add in the pepper and cook for 2 minutes.
- Add the drained tomatoes, coconut milk and curry paste, stirring until the paste is dissolved. Bring to a boil and boil for 2 minutes, stirring frequently.
- In a small bowl, whisk together the tapioca starch with 4 tsp of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk it back into the Instant pot, along with the Soy sauce and coconut sugar. Boil until the mixture begins to thicken, about 1 minute.
- Stir in the can of chickpeas and cauliflower. Cover the Instant Pot (making sure it's set to sealing!) and manually set it to High Pressure and cook for 5 minutes. Let it pressure release naturally.
- Once the pressure has released, squeeze in fresh lime juice and salt to taste.
- Garnish with cilantro and green onion and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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