Ad by Amazon*
Hey reader! Today we’re making a simple and delicious coconut curry! You don’t want to sleep on this recipe. It’s so yummy and comforting. It’s one of the easiest recipes you can make! I’ve been making it for over a year now and I’m still not sick of it yet! I make it at least once a month in the colder months and no it never gets old!
Let’s get right to it. Life is busy and you don’t always have to make food. So meal prep is sometimes necessary. I’m going back to school tomorrow and I need to prep a meal. o I went straight for one of my favorite dishes because it’s quick, cheap, and delicious. Oh and let’s not forget satiating. Even when eating cheap one should never sacrifice taste because it isn’t necessary. You can eat cheap and still have good food. This is one of my go-to meals if I’m cooking for my friends. They all are huge fans.
I’m having a slow Sunday before classes start and I couldn’t be happier. Apartment clean, cooking down, did a little blog work and then tomorrow it’s back to the school grind.
Now for this recipe, I usually have about 3-4 servings out of it. I made the nutrition label for 4 and included half cup rice in the label.
This recipe is vegan, vegetarian, gluten-free, and dairy free. The majority of the recipes on this blog will be vegan friendly or have a vegan options to them!
Is this Coconut Curry Budget Friendly?
The short answer is yes! Most of these ingredients are all incredibly cheap to buy with the exception of the nutritional yeast. (You could do with it if you don’t have any).
What to look forward to:
quick to put together
Easy Cauliflower Coconut Curry
- 2 can chickpeas
- 1 white onion
- 1/2 tsp red pepper flakes
- 2 tbsp curry powder
- salt to taste
- 1 tbsp nutritional yeast
- pepper to taste
- 1-2 tbsp avocado oil for frying
- Cut the cauliflower head to your liking. Heat the olive oil on the the stove to medium heat.
- Add cauliflower to pan and fry for 10 minutes.
- While the cauliflower fries. Chop the onion and red pepper. After the cauliflower has been on the stovetop 10 minutes add the onion and pepper.
- Fry on the stove until the onion becomes translucent. 5-7 minutes.
- Now it’s time to start the rice. Add 1 cup white basmati rice, 1/2 tsp salt, and a little butter to a pan. Add 2 1/4 cup water. Bring to a boil. Once boiling, cover and simmer for 15 minutes.
- Once the vegetables are cooked, add in all seasonings and chickpeas.
- Cook for a couple minutes. Add in the can of coconut milk. Simmer with coconut milk for a few minutes.