A creamy and flavorful cauliflower and chickpea curry made with coconut milk, offering a high-protein, low-carb option for a satisfying vegan keto dinner.
Ingredients:
- 1 cup cauliflower florets
- 1/2 cup cooked chickpeas
- 1/2 cup coconut milk
- 1 tablespoon coconut oil
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a pan, heat coconut oil over medium heat.
- Add cauliflower florets and cook until lightly browned.
- Stir in curry powder and turmeric.
- Add cooked chickpeas and coconut milk to the pan.
- Simmer until the cauliflower is tender and the curry thickens.
- Season with salt and pepper.
- Garnish with fresh cilantro.
Nutritional Information (Approximate):
- Calories: 500
- Protein: 20g
- Fat: 30g
- Carbohydrates: 9g
- Fiber: 4g
If you liked this recipe, check out our keto recipe for Tofu and Spinach Scramble with Almond Pesto.