Vegan Garbanzo Curry Servings: 6 (about 12oz each) Prep Time: 30 minutes Total Time: 30 minutes

  • Gluten Free Vegetarian
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1 1/2 cups uncooked basmati or Jasmine rice
2 1/4 cups water
1/2 cup chopped onion
1 clove garlic
1 tablespoon vegetable oil
2 cups cauliflower florets
3/4 cup vegetable stock, divided
1 teaspoon turmeric
4 teaspoons red curry paste
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 (15oz) cans Mrs. GrimesĀ® Garbanzo Beans (drained, rinsed)
1 (13.66oz) can coconut milk
4 teaspoons cornstarch
2 tomatoes, seeded, diced
1/4 cup chopped fresh cilantro
6 lime wedges


In medium saucepan, cook rice in water as directed on package; set aside. Meanwhile, in large nonstick skillet, cook onion and garlic in oil over medium heat 5 minutes or until starting to soften. Add cauliflower and 1/2 cup of the stock; cover and cook 10 minutes or until cauliflower can be pierced with tip of sharp knife. Stir in turmeric, curry paste, salt, pepper flakes, beans and coconut milk; cook uncovered 5 minutes or until bubbly. In small bowl, mix remaining 1/4 cup stock and cornstarch. Stir into skillet and bring mixture to a boil. Stir in tomatoes. Reduce heat; simmer 5 minutes. Serve curry over rice. Sprinkle with cilantro and serve with lime wedges to squeeze over the curry.

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