Thai Green Curry with Chickpeas + Cauliflower

Thai Green Curry with Chickpeas + Cauliflower

A vibrant, plant-powered curry that’s creamy, comforting, and full of nourishing veggies. This dish is loaded with fiber, plant protein, and anti-inflammatory ingredients like ginger and garlic—perfect for a cozy dinner or a nutrient-dense lunch.

Ingredients

• 1 yellow onion, medium diced
• 3 cloves garlic, smashed, salted, and minced
• 1 Tbsp fresh grated ginger
• 1 1/2 Tbsp Thai Green Curry Paste (we like mike's organic or Masi Masa)
• 1 head cauliflower, cut into small florets (about 2 cups)
• 1 can chickpeas, drained and rinsed 
• 1 orange bell pepper, medium diced
• 5 oz baby spinach
• 1 cup vegetable broth
• 1 cup full-fat coconut milk
• Olive oil, for sautéing
• Salt + freshly cracked black pepper, to taste
• Garnishes:  Chopped peanuts, fresh lime, cilantro, green onion

Instructions

1. Sauté the aromatics:
In a large skillet or wok over low-medium heat, warm a bit of olive oil. Add the diced onion and minced garlic. Season with salt and pepper and cook until soft and translucent, about 5 minutes. Transfer to a bowl and set aside.

2. Cook the veggies:
In the same pan, add a little more oil if needed. Sauté the cauliflower florets and diced bell pepper for 2–3 minutes. Stir in the chickpeas and cook for another minute or two.

3. Build the curry base:
Return the onion and garlic mixture to the pan. Pour in the vegetable broth and bring to a gentle simmer. Reduce heat to low, then add the curry paste—using the back of a wooden spoon to break it up and fully incorporate.

4. Add flavor + creaminess:
Stir in the grated ginger and coconut milk. Mix well and let everything simmer gently until the flavors are melded and the veggies are tender, about 5–7 minutes.

5. Finish with greens:
Add the baby spinach, one handful at a time, stirring to wilt before adding the next. Continue until all the spinach is incorporated.

6. Taste + adjust:
Adjust salt, pepper, or curry paste for more heat. You can also thin the curry with extra broth or coconut milk, if desired.

7. Serve + garnish:
Serve warm rice, quinoa, or noodles. Top with a sprinkle of chopped peanuts, fresh lime and chopped cilantro.