Does coconut milk sweeten a curry?

Coconut milk can add a slightly sweet and nutty flavor to a curry, but it depends on the recipe and the amount of coconut milk used. Generally, coconut milk is used in curries for its creaminess and to balance out the spices and flavors, rather than for its sweetness. This cauliflower chickpea curry is well-balanced and not sweet.

How do you keep coconut milk from curdling in curry?

Coconut milk can curdle in curry when it's heated too much or too quickly. To prevent this, don't overheat the coconut milk. Add it towards the end of cooking and keep the heat on low or medium-low. Follow the recipe for best results.

Vegan Cauliflower Chickpea Curry With Coconut Milk

Name: Cauliflower Chickpea Curry With Coconut Milk Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, finely diced; 1 teaspoon sea salt; 1 tablespoon curry powder; 1/2 teaspoon ground ginger; 1/4 teaspoon ground turmeric; 1/8 teaspoon ground cumin; 1/2 cup vegetable broth; 1 cup roasted tomato sauce; 1 1/2 cup cooked chickpeas (rinsed and drained); 2 cups cauliflower, chopped into bite-sized florets; 1 cup light coconut milk; Black pepper to taste; 1 cup kale, chopped

Description

This vegan cauliflower chickpea curry is a healthy and flavorful meal that’s ready in just 30 minutes! It’s creamy, comforting, and packed with spices, veggies, and coconut milk.

Ingredients

Units Scale

1 tablespoon olive oil
1 yellow onion, finely diced
1 teaspoon sea salt
1 tablespoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/8 teaspoon ground cumin
1/2 cup vegetable broth
1 cup roasted tomato sauce
1 1/2 cup cooked chickpeas (rinsed and drained)
2 cups cauliflower, chopped into bite-sized florets
1 cup light coconut milk
Black pepper to taste
1 cup kale, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion, sea salt, curry powder, ginger powder, turmeric powder, and ground cumin to the pot. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Be careful not to burn the spices.
Pour in vegetable broth and stir to combine with the onion and spice mixture. Then, add roasted tomato sauce and stir again.
Add cooked chickpeas and chopped cauliflower to the pot. Stir everything together and let it boil. Then reduce the heat, cover the pot and let it simmer for 10-15 minutes. Stir occasionally so it won’t stick to the bottom of the pot. It might seem like there’s not enough liquid, but during this time, the cauliflower will release some moisture as it softens.
When the cauliflower is almost tender, add light coconut milk and black pepper to taste. Stir everything together, cover the pot again and let it simmer for another 5 minutes.
Remove the lid and stir in chopped kale. Cook the curry for an additional 2-3 minutes, stirring occasionally, until the kale is wilted and the cauliflower is tender to your liking.
Taste the curry and adjust the seasoning to your desired taste by adding more salt, pepper, or curry powder if needed. Serve hot.

Notes

Leftovers & reheating: Once the curry has cooled down, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry on the stovetop or in the microwave, stirring occasionally, and add extra liquid to achieve the desired consistency.

If you find that this curry sauce is too thick for your liking, you can easily adjust its consistency by adding more broth or water. Alternatively, for a richer and creamier texture, you can substitute the light coconut milk with full-fat coconut milk.

Check out the recipe post for ideas on how to modify the recipe and serving suggestions.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 217.5 kcal
Sugar: 9.1 g
Sodium: 633.1 mg
Fat: 8.8 g
Saturated Fat: 3.1 g
Unsaturated Fat: 5.7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8.7 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: vegan curry, healthy, quick, easy, vegetarian, simple