This Tomato & Coconut Curry is so easy to make. Only one pan and less than 30 minutes to make this creamy, hearty, and veggie packed curry. Perfect for all dietary needs, this dish is vegan, gluten free, grain free, and soy free, but still so dang tasty. Also an easy Whole 30 dinner if you just leave out the chickpeas.
Ingredients
- 1 medium red onion diced
- 2-3 Tbsp red curry paste*
- 1 15 oz, can tomato sauce
- 1 15 oz, can full fat coconut milk
- 2 cups chopped kale
- 1.5 cups chopped cauliflower florets I just used 1, 12oz bag of cauliflower florets from Trader Joe's
- 1 15 oz, can chickpeas rinsed and drained
- salt & black pepper to taste
Instructions
- Sauté your onion for 5-8 minutes over medium to medium high heat until they start to brown.
- Add the curry paste and stir for 2-3 minutes.
- Add your cans of tomato sauce and full fat coconut milk. Bring to a boil and cook for ~10 minutes so sauce can reduce.
- Add your chopped cauliflower and chickpeas and cook for 3-4 minutes.
- Lastly, add you chopped kale and cook until wilted. Serve immediately.
Notes
*I love the brand Mae Ploy panang curry paste (just a heads up that it is not vegan!)
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