It’s easy going meatless with this easy Vegetarian Curry. Cauliflower, garbanzo beans, and spinach are cooked in a coconut sauce that is rich and silky!
My family was a little uncertain about this vegetarian curry. My son took one look at the colorful sauce and wondered what the heck I was hiding in that sauce! He isn’t that crazy, I do have a way of hiding things in my food. I’ve made Pumpkin and Black Bean Chili but never disclosed the pumpkin, I add a slew of veggies in my Baked Spaghetti Lasagna and I baked cauliflower into my cheese sauce for these Easy Baked Macaroni and Cheese Cups. As you can see, my son has good reason to be mistrustful.
My son had no way of knowing that curry powder will change the color of whatever it is added to. Curry powder is actually a blend of various spices, these include curry leaf, coriander, turmeric, cumin, fenugreek, and chili peppers. The turmeric is what actually changes the color of the food, it is tame but noticeable. The curry powder I used for this recipe was on the mild side, but if you can handle a little heat, I say go for the spice!
This vegetarian curry is a simple recipe. It starts with roasted cauliflower that is seasoned with olive oil, salt, and pepper. Eventually the cauliflower is added to cooked onions and garlic in a large saute pan. Coconut milk is stirred in for a creamy flavor and the bulk of the flavor comes from the curry powder. Garbanzo beans and spinach “beef” up this curry with vitamins and a little protein.
The sauce may have thrown off my son, but the flavor did not! This curry was gobbled up quickly and no one gave a second thought to the color or the absence of meat!
- ½ teaspoon olive oil
- 1 head cauliflower, cut into florets
- ½ teaspoon salt and pepper
- 1 teaspoon vegetable oil
- ¼ cup chopped onions
- 3 cloves garlic
- 1 tablespoon ginger
- 1 14 oz can coconut milk
- Pinch of cayenne
- 2 teaspoons curry powder
- 2 14 oz cans of garbanzo beans
- 2 cups spinach
Preheat the oven to broil on low. Spray a sheet pan with non-stick spray. Toss cauliflower with olive oil, salt, and pepper and arrange in a single layer on the prepared sheet pan. Broil on low for 15 minutes or until tender (be sure to turn cauliflower at least once).
Heat oil in a saute pan over medium heat. Add onion and cook for 3 minutes or until they begin to soften. Add garlic and ginger and cook for another minute. Stir in coconut milk. Season with cayenne and curry powder. Bring milk to a simmer, stir in cauliflower, and garbanzo beans. Stir in spinach just before serving. Spinach should be slightly tender but not lose any color.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g