This turmeric curry is loaded with chickpeas, cauliflower, and coconut milk! It’s rich, creamy, comforting, and packed with flavor. The easy one pot recipe is great for meal prep, convenient on busy weeknights, and made in 30 minutes or less. The whole family will love this vegan and gluten-free vegetable curry. Serve it with rice for the ultimate healthy comfort food!
As the weather gets cooler this time of year, I find myself constantly craving warm and cozy meals. Curry is always the perfect solution to satisfy that craving. It’s comforting, satisfying, and incredibly nourishing. I always think of curry as my guilt-free comfort food. It feels like a hug in a bowl, but it’s made with truly healthy ingredients!
This turmeric curry is loaded with nutrients. The stars of the dish include fiber-packed cauliflower, protein-rich chickpeas, and dairy-free coconut milk. In addition to this trio, it is deliciously flavored with ginger, garlic, coriander, and cumin. (Your kitchen will smell amazing while it simmers.) And, last but not least, the curry is served with rice, fresh cilantro, and toasted almonds. No corners were cut when it comes to flavor, aroma, and texture!
Since this one pot curry recipe is quick and easy to make, it’s extremely convenient for busy weeknights. You can prepare it in under 30 minutes after work, or meal prep it on Sunday evening for the week ahead. I will often eat it for dinner one evening, then enjoy leftovers for lunch the following day.
This turmeric curry is:
Turmeric derives from the Curcuma longa plant, which belongs to the ginger family. It is native to South Asia and used as both a spice and a medicinal herb. Turmeric has an earthy aroma, warm flavor, and vibrant orange-yellow appearance. It is commonly used to color curry, soup, sauces, and cheeses.
There are many proven health benefits of turmeric. For instance, turmeric is widely known for its anti-inflammatory benefits. It contains a chemical called curcumin, which has been shown to reduce swelling in the body. Due to this, it’s often used as part of pain management treatment.
Additionally, turmeric has been shown to help depression and lower risk of heart disease. Golden milk is a popular use for turmeric during the winter season, as it is warm, soothing, and may help combat the common cold.
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
This turmeric curry is incredibly satisfying all on its own, but there are various ways to elevate the dish. I recommend serving it with rice or warm flatbread (such as naan or pita). Curry also pairs well with refreshing salads and baked potatoes.
Use full-fat coconut milk. While grocery shopping, you’ll likely find regular canned coconut milk and lite (or light) coconut milk. When it comes to homemade curry recipes, it’s important to use original coconut milk. This variety contains the full fat content, which creates a rich and creamy consistency.
Chop cauliflower into small florets. Evenly chop the cauliflower into bite-sized pieces. Do not leave giant chunks throughout the dish or they will cook unevenly.
Cover the curry while it simmers. For this particular recipe, make sure you cover the pot while it simmers. This keeps moisture in and prevents the curry from drying out.
Don’t forget to garnish. The way you garnish this curry makes a big difference in flavor and texture. I suggest adding fresh cilantro and toasted almonds on top. Use Golden Goodness Sprouted Almonds for the perfect topping. They are flavored with turmeric, coconut aminos, and nutritional yeast! You can also try it with roasted cashews or peanuts on top.
This recipe was created for Daily Crunch by https://www.purelykaylie.com