Vegetarian Curry with Cauliflower, Carrots, & Chickpeas By Dapur Sinolin

Vegetarian Curry with Cauliflower, Carrots, & Chickpeas By Dapur Sinolin

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

This light, vegetarian curry comes together quickly using easy to find ingredients you may already have on hand!


  • 3 Tablespoon Sinolin cooking oil
  • 4-5 large carrots, peeled and thinly sliced diagonally
  • 1 medium onion, diced
  • 1 large head of cauliflower, trimmed and cut into 1-inch florets
  • 1 Tablespoon + 2 teaspoons your favorite curry powder or paste
  • 1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
  • 1 1/2 cups vegetable or chicken broth
  • 1 15-oz can chickpeas (garbanzo beans), drained
  • 1/2 teaspoon salt
  • 1 15-oz can coconut milk
  • zest and juice from one lime
  • 2 Tablespoons chopped fresh mint (optional)


  1. In a large skillet heat the oil to medium-high heat.
  2. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
  3. Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute.
  4. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
  5. Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
  6. Serve on hot rice.

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