The alliteration here is obvious. Chickpea! Cauliflower! Coconut! Curry! Cooking chickpea cauliflower coconut curry can be chaotic to cook without a cooker, but if you cook the curry in a cooker, the chaos will be under control. Gosh, I am so embarrassing. đ Say that five times fast. Really, try it. I bet youâll laugh. I made my 3-year-old, Tony, snort from laughing so hard. He gets me. He also gets it from me. Now hereâs my joke. So⊠this recipe calls for a â0â minute cook time in an instant pot (because the cauliflower cooks in the amount of time it takes to reach pressure). That means I can say this recipe takes NO TIME at all to make. LOL. đ Listen, I did say cheesy. I really think Iâd be awesome at being a cheesy comedian. I guess thereâs a reason those donât exist. I suppose groaning, rolling eyes, and watching someone laugh at their own jokes isnât that much fun? I wouldnât know⊠ha ha ha. Good thing my recipes are better than my jokes. I know thatâs why youâre here (but um, feel free to tell me otherwise, lol), so letâs talk food. This cauliflower chickpea coconut curry is a pour and cook recipe. Itâs the vegan version of my coconut chicken curry, which is a really popular recipe on my blog. Both of these recipes are similar in flavor and simple to make. You can make this recipe in an instant pot (my preference) and on the stovetop. Iâm including both methods in the recipe card below. This recipe is the latest in my new chickpea series! Iâm sharing my method of cooking dried chickpeas and then sharing recipes that call for chickpeas. You can use canned chickpeas instead if you want. Other chickpea recipes in this series: mango chickpea curry, chickpea sundal, and spicy tawa chole. Now you may have noticed that the recipes I just mentioned are Indian recipes. This particular curry is Indian inspired, but not actually Indian. Youâre probably not going to find anyone in India or in a traditional Indian household making this type of curry. Thatâs because itâs made with âcurry powder,â which is not technically an Indian spice blend, though it is made up of Indian spices. You can read more about curry powder in this post that I wrote a while back. I feel the need to tell you this because I donât want you taking this meal to work and telling everyone this is an authentic Indian dish and then putting your Indian coworker(s) in an awkward position, you know? Iâve got your back. Anyway, if youâre taking part in my chickpea series and choose to cook chickpeas in advance, you can freeze them for longer storage. Then when youâre ready to cook this curry, take the frozen chickpeas straight from the freezer and put them into the pot. See pic below â thatâs a frozen block of chickpeas in there: What do ya think â ready to eat? Cook this curried coconut curry (see what I did there?) and youâll be eating this chickpea curry in no time at all (hehe)! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
