Cauliflower and Chickpea Curry with Brown Rice Noodles.

Cauliflower and Chickpea Curry with Brown Rice Noodles is the perfect dish for anyone who wants the yummy taste of a curry sauce without having to leave the house!

Cauliflower-and-Chickpea-Curry-with-Brown-Rice-Noodles in bowl next to tea towel and fork

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Meat is absolutely delicious but there are lots of meals without meat that are just as full of flavor.

This meal is scrumptious and will quickly become a house favorite.

It is full of protein, fiber, and nutrients that your body needs and will leave you feeling satisfied. Enjoy!

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Here’s How To Make Cauliflower and Chickpea Curry with Brown Rice Noodles.

A mouth-watering combination of sweetness and warming spices

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Printable Recipe for Easy Meal Planning

Cauliflower-and-Chickpea-Curry-with-Brown-Rice-Noodles in bowl next to tea towel and fork

Cauliflower and Chickpea Curry with Brown Rice Noodles.

Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes


  • 2-3 tablespoons avocado oil
  • 1 medium sweet onion
  • 4 cloves garlic minced
  • 2 tablespoons yellow curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ ground turmeric
  • salt and pepper to taste
  • 1 head cauliflower florets or frozen cauliflower
  • 2 14.5 oz can chickpeas garbanzo beans, drained and rinsed you can also pressure cook the beans from scratch
  • 2 cans full- fat coconut milk preferably with "no guar gum"
  • 1- 1½ cups vegetable broth, or chicken bone broth
  • 2 tablespoons coconut sugar or maple syrup
  • ½ cup organic raisins
  • 8 oz box organic brown rice pad Thai noodles any rice noodle will work or just substitute cooked brown rice.

For serving

  • lime wedges, chopped cilantro


Cook the noodles

  • Cook the noodles according to package directions. Strain the noodles and rinse them until cold water. Set aside.

Make the curry

  • In a large pot over medium heat, add the avocado oil and onion. Sauté for 5 minutes, until the onion has begun to soften.
    Next add in the garlic and all the spices: curry powder, chili powder, cumin, turmeric, salt, and pepper. Sate for 2-3 more minutes. If the spices start to dry out – add a splash of water or broth.
  • Add the cauliflower, chickpeas that have been drained and rinsed, coconut milk, broth, and coconut sugar to the pot. Stir well.
    Simmer covered over medium low heat for 15-20 minutes.
  • Once the curry has cooked, add the raisins in and allow them to plump up for about 5 minutes.
  • Place some of the brown rice noodles in the bottom of the bowl.
    Next, top with plenty of curry, and garnish with freshly chopped cilantro and a lime wedge for squeezing.
    *Noodles and curry are best stored separately.*
Course: Main Course, Soup
Servings: 6
Author: Healthy Elizabeth

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