Paleo Chickpeas Curry

Discover the perfect blend of bold flavors and healthy eating with this vibrant Paleo Chickpeas Curry—without the chickpeas! This plant-based twist on a classic curry swaps traditional legumes for nutrient-packed cauliflower florets and sweet potatoes, creating a hearty, grain-free, and paleo-friendly dish. Sautéed onion, garlic, and ginger form a fragrant base, while a velvety coconut milk sauce infused with curry powder and cumin elevates every bite. Ready in under an hour, this one-pan meal is both convenient and nourishing. Garnished with fresh cilantro and a squeeze of lime, it’s an ideal dinner option for those following paleo or gluten-free diets, bursting with spice and comfort in every spoonful.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head cauliflower florets
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 1 cup canned coconut milk
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro leaves, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat the coconut oil in a large skillet over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes or until the onion becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the curry powder and cumin seeds to the onion mixture, stirring well to coat the onions with the spices.

Step 5

Increase the heat to medium-high and add the cauliflower florets and cubed sweet potatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables start to brown slightly.

Step 6

Pour in the coconut milk and vegetable broth, then add the tomato paste, sea salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the skillet and let it cook for about 20-25 minutes or until the sweet potatoes are tender and the sauce has thickened.

Step 8

Taste and adjust the seasoning, adding more salt or pepper if necessary.

Step 9

Garnish with chopped cilantro leaves and serve with a wedge of lime on the side.

Step 10

Enjoy your Paleo Chickpeas Curry as a satisfying standalone meal or pair it with a side of steamed vegetables.

Nutrition Facts

Serving size	(1717.3g)

Amount per serving	% Daily Value*
Calories	1420.5

Total Fat 90.0g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7387.5mg	0%
Total Carbohydrate 148.1g	0%
Dietary Fiber 31.4g	0%
Total Sugars 44.9g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 439.8mg	0%
Iron 27.2mg	0%
Potassium 4776.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 8.1%

Carbs: 38.8%