Description
A flavorful and creamy vegan crock-pot freezer meal featuring roasted cauliflower and chickpeas simmered in a rich coconut curry sauce. This dish is perfect for batch cooking and serves well over rice with warm naan on the side, combining aromatic spices with a hint of sweetness and fresh lime and cilantro for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 1 large cauliflower, cut into bite-sized florets
- 1/2 medium red onion, diced (or yellow onion)
- 1 small serrano pepper, sliced (or jalapeño or 1/2 tsp red pepper flakes)
- 4 cloves garlic, minced or chopped
- 1 tablespoon fresh ginger, grated (or frozen or paste)
- 1 lime, juiced
- 1/3 cup cilantro, chopped (more for serving)
Spices and Flavorings
- 1 tablespoon curry powder (add more if desired)
- 2–3 teaspoons agave nectar (or any sweetener)
- 3/4 teaspoon salt (more to taste, including for roasting)
- Fresh cracked pepper, to taste
Oils and Liquids
- 2 tablespoons grapeseed oil (or preferred oil, plus more for roasting)
- 1 14-ounce can diced tomatoes
- 1 14-ounce can full-fat coconut milk
Proteins and Sides
- 1 15-ounce can chickpeas, rinsed and drained well
- Rice, about 3 cups cooked, for serving
- Naan bread, for serving
Instructions
- Roast the cauliflower: Preheat your oven to 450°F (230°C). Toss the cauliflower florets with oil, salt, and pepper on a rimmed baking sheet. Roast for 15-20 minutes, tossing halfway through, until they are tender and lightly browned.
- Prepare the curry base: At the same time, heat oil in a large pan over medium heat. Sauté the diced onions until translucent, about 2-3 minutes, then add the serrano pepper slices and cook for another 1-2 minutes until softened.
- Add aromatics and spices: Stir in garlic and ginger, cooking for 1 minute until fragrant. Next, add the curry powder and continue to sauté for 30-60 seconds to release the spices’ flavors.
- Build the sauce: Pour in diced tomatoes, agave nectar, and salt. Cook for 2-3 minutes to let the flavors blend. Then add the coconut milk and let the mixture simmer gently for 3-4 minutes to thicken slightly, avoiding boiling.
- Blend the sauce (optional): Transfer the sauce mixture to a blender and blend until smooth for a creamy texture. Alternatively, leave it chunky and simmer a few minutes more to thicken if desired. Return to the pan.
- Add chickpeas and lime: Stir in the rinsed chickpeas and lime juice, gently heating through to soften chickpeas and meld flavors.
- Combine with roasted cauliflower: Fold the roasted cauliflower into the curry sauce gently, heating longer if necessary. Taste and adjust seasoning with more salt or pepper if needed.
- Serve: Remove from heat, sprinkle chopped cilantro on top, and serve the curry over cooked rice with naan bread and lime wedges on the side. Enjoy your flavorful vegan coconut curry!
Notes
- You can substitute serrano peppers with jalapeños or use red pepper flakes for heat.
- For a chunkier sauce, skip blending and simmer a little longer to thicken.
- This recipe is freezer-friendly; store cooked curry in airtight containers for up to 3 months.
- Adjust curry powder quantity to your spice preference.
- Pair with basmati or jasmine rice for best results.
- Naan is optional but adds a nice texture contrast and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 1/2 cups curry with rice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan curry, crock-pot freezer meal, cauliflower curry, chickpea coconut curry, plant-based dinner, easy vegan recipe, batch cooking
