Purple Cauliflower & Cabbage Curry with chickpeas, onion, and carrot served over rice or with naan bread. This delicious plant-based dish is rich in nutrients and protein and will surely be a hit for your next dinner gathering! See below the ingredients for substitutions. For a grain-free option, serve with lentils instead of rice or bread.

Ingredients

Serves: 6-8 Time: 45 minutes

Purple Cauliflower & Cabbage Curry

• 1 yellow onion, diced
• 3 medium carrots, diced
• 2-3 garlic cloves, minced
• 4 cups purple cauliflower, chopped
• 2 cups purple cabbage, shredded
• 2 (14 oz) cans lite coconut milk*
• 1 can 8 oz. tomato sauce
• 2 cans chickpeas, drained & rinsed
• 1 Heaping Tbs red curry paste
• 1/4 tsp red chili flakes (optional)
• 2 tsp ground ginger
• 1 tsp garlic powder
• Salt and black pepper to taste
• 2 Tbs olive oil
• Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables.
2. In a large pot, set heat to medium-high. Once hot, add the olive oil.
3. Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
4. Next, add the carrot and garlic and cook for 3-5 minutes.
5. Add the cauliflower, cabbage, and chickpeas, and together for 5-7 minutes. Continue stirring together until all the vegetables are lightly tender.
6. Next, add the seasonings and curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
7. Bring the mixture to a simmer, cover it with a lid, and turn the heat low for 10 minutes.
8. Serve over rice or with naan bread; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

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