This easy vegetarian curry can be yours in under 30 minutes! It’s a tasty curry recipe with sweet potatoes, cauliflower and roasted chickpeas. This easy veggie curry is perfect for meatless Monday!
- 2 tbsp olive oil, divided
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp Thai red curry paste*
- 1 medium sweet potato, cut into 1″ chunks (~2 cups)
- 2 cups cauliflower florets
- 1 can (400mL) full-fat coconut milk**
- 2 cups chickpeas, drained and rinsed
- 1/2 tsp sea salt
- optional: cilantro, lime for garnish
- Warm 1 tbsp of the olive oil in a large skillet over medium-high heat, then add the diced onion. Sauté the onion for a few minutes, then add the garlic and sauté for an additional minute. Add the fresh ginger and curry paste an stir for one more minute.
- Add the sweet potato chunks and cauliflower florets, and pour in the coconut milk. Turn the heat to medium-low, and cover the skillet with a lid, leaving a bit of a gap for steam to escape. Simmer the curry for 15-20 minutes, or until the potato and cauliflower are fork tender.
- Preheat the oven to 400 F and scatter the chickpeas all over the baking sheet. Use a paper towel to rub the chickpeas until thoroughly dry. Discard any peels that come off in the process. Drizzle the remaining tablespoon of olive oil over the chickpeas and rub it over the chickpeas. Place the chickpeas in the oven and roast for 15-20 minutes, or until crispy. Remove the tray halfway to shake the chickpeas around before placing them back in the oven. Once crispy, sprinkle with sea salt.
- When the curry is cooked, serve over rice, quinoa or on its own, topping with the crispy chickpeas!
Leftover curry can be kept in an airtight container, in the fridge, for 2-3 days. The chickpeas will not stay crispy after a day or so but they’re still tasty!
*1 tbsp is recommended for those sensitive to spice. We love our spice, so 2-3 tbsp is ideal for us!
**Full-fat coconut milk will yield a creamier curry, but feel free to sub with light coconut milk
***Substitute the vegetables for any others you have on hand. Think zucchini, broccoli, snap peas, peppers
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: curries
- Method: skillet
- Cuisine: Thai
Keywords: easy vegetarian curry // easy veggie curry // cauliflower chickpea curry // easy sweet potato curry // sweet potato and chickpea curry