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–+ servings

Creamy Cauliflower Green Bean Chickpea Curry (oil-free optional)

Rich creamy nutty curry with a well balanced mix of whole plant-based ingredients. Pretty enough for company, this one pot meal is a feast for all of the senses. Serve with your favorite grain, fresh herbs and lime wedges.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Anti Inflammatory Diet, Asian Fusion, Plant-Based, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based
Servings 6

Equipment

  • blender (not needed if using coconut milk instead of homemade cashew cream)
  • Large Cooking Pot with Lid (6 to 7 quart is ideal)

Ingredients
  

  • ⅓ cup raw cashews (or you can use 1 can of low fat coconut milk instead)
  • 1 tsp coconut extract (optional)
  • 1 Tbsp cooking oil (optional)
  • 1 onion, chopped
  • 1 large carrot, finely chopped (about 1 cup)
  • 2 tsp minced fresh ginger
  • 2 Tbsp garlic cloves, minced
  • 2 cups vegetable broth
  • 2 tsps curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground cayenne
  • ¼ cup creamy peanut butter
  • 1 can chickpeas (15.5 oz), drained and rinsed
  • 1 ½ lbs cauliflower florets (two 12 oz packages or florets from one large head of cauliflower)
  • 12 ounces green beans, ends trimmed
  • 1 lime, divided
  • salt and pepper to taste
  • ½ cup chopped fresh cilantro for garnish (optional or you can use chopped green onions and or fresh basil)*

Instructions
 

MAKE CASHEW CREAM (skip this step is using canned coconut milk)

  • You can opt for a quick soak of your cashes by place them in a small bowl and covering them with boiling water and letting them soak for 20 minutes while you prepare other ingredient. Note that this is not absolutely necessary, especially if you have a high speed blender.
  • If using pre-soaked cashews, strain before placing in the bowl of a blender. Add ¾ cup fresh water and coconut extract (if using) to the cashews. Process until a smooth light cream forms. Set aside.

SAUTE BASE VEGETABLES (onions, garlic, ginger and carrots)

  • METHOD 1/ OIL-FREE SAUTE: Heat 2 tablespoons of water in large pot over high heat. Keep an extra cup of water close at hand. As soon as the water in the pot starts boiling, add onions and stir continuously with a wooden spoon or heat-proof spatula until the onions start to become translucent (about 5 minutes). While tossing onions, add a tablespoon or two of water every time you see that most of the liquid has evaporated and onions are beginning to stick. When onions have started to become translucent, add garlic, ginger and carrots. Continue to stir adding water a tablespoon or two at a time as needed until onions are fully translucent and carrots start getting tender (5 to 10 minutes).
  • METHOD 2/ SAUTE WITH OIL: Heat 1 tablespoon of oil in large pot and place it over medium-high heat. As soon as oil starts to bubble add onions and reduce heat to medium. Stir continuously until onions start to become translucent (about 5 to 7 minutes). Then add garlic, ginger and carrots and continue to stir until onions are fully translucent and carrots start getting tender (5 to 10 minutes).

ADD LIQUIDS, PEANUT BUTTER & SPICES

  • Add homemade cashew cream or coconut milk, broth, curry powder, turmeric, cayenne, and peanut butter to the pot and bring to a boil. Stir to make sure all ingredients are evenly distributed and peanut butter dissolves.

ADD CHICKPEAS AND LARGE VEGETABLES

  • Add chickpeas, cauliflower florets and green beans and reduce heat to simmer.
  • Carefully toss cauliflower florets and green beans with other ingredients so that they are evenly coated with creamy liquid.
  • Cover and cook for about 10 minutes until cauliflower is tender but not soft and green onions are bright green and tender. It's a good idea to stir once halfway through to ensure even cooking. Remove from heat.

ADD LIME JUICE

  • Cut lime in half crosswise. Squeeze the juice of one half of the lime over your curry, carefully tossing to evenly distribute the juice without breaking the cauliflower florets.

ADJUST SEASONINGS

  • Taste the curry and add salt and pepper to taste.

PREPARE GARNISHES

  • Cut the remaining half lime into wedges to serve as garnish along with chopped fresh cilantro (or chopped green onions and/or fresh basil*) and any other garnishes you'd like.**

SERVE

  • This dish is best served piping hot, preferably with a side of grains.***

Notes

*Use cilantro, chopped green onions and basil in any combination you choose.
**Additional Garnish Suggestions:
  • toasted unsweetened coconut flakes
  • chopped peanuts
  • chutney
***Side Grain Suggestions:
  • red or brown rice
  • quinoa, millet, farro, bulgur wheat, or any combination of these
  • rice noodles
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