In today’s world, plant-based meals are not just trendy—they’re nutritious, delicious, and packed with protein. Many people still believe they need meat to get a complete protein, but that’s simply not true. With the right combination of plant-based ingredients, you can easily achieve all nine essential amino acids. This vegan cauliflower curry with mushrooms, chickpeas, and pressure-cooked basmati rice is a perfect example of how a plant-based meal can be rich in protein and bursting with flavor.
Complete Protein Without the Meat
This dish brings together chickpeas and basmati rice to form a complete protein source. Chickpeas are a great source of plant-based protein, and when paired with basmati rice, you get all nine essential amino acids your body needs. The combination not only makes the meal well-balanced but also satisfying, giving you the energy to power through the day.
The Power of Pressure-Cooked Rice
For this recipe, the basmati rice is pressure-cooked with coconut oil and whole cloves (added directly to the rice) to lower its carb content while providing antibacterial benefits. Pressure cooking helps make the rice more digestible and lowers its glycemic index. The addition of coconut oil gives the rice a rich, subtle flavor, while the cloves infuse it with antibacterial benefits—perfect for supporting your immune system.
Adding Richness and Texture with Coconut Milk, Tomato Sauce, and Baby Bok Choy
The flavor of this curry is taken to the next level with coconut milk and tomato sauce. The coconut milk adds a creamy texture and slight sweetness, while the tomato sauce brings a tangy depth to the curry, balancing the spices beautifully. Baby bok choy is added to the curry for extra crunch and nutrition, giving the dish a boost of vitamins and fiber.
This combination of ingredients creates a dish that is not only nourishing but incredibly delicious.
Why Choose This Vegan Curry?
This curry is perfect for anyone looking for a hearty, plant-based meal that doesn’t rely on meat for protein. It’s budget-friendly, full of fiber from the chickpeas and veggies, and packed with health-boosting spices. Whether you’re vegan, plant-based, or just looking to enjoy a healthy, protein-rich meal, this dish is both filling and satisfying.
Plus, it’s an affordable, easy-to-make meal that won’t break the bank. By choosing plant-based ingredients like cauliflower, mushrooms, chickpeas, and bok choy, you can create a well-rounded, flavorful dish that offers everything your body needs without the high cost of meat.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 cup mushrooms, sliced
- 1 can chickpeas, drained and rinsed
- 1/2 cup coconut milk
- 1/2 cup tomato sauce
- 1 cup basmati rice
- 1 tablespoon coconut oil
- 2-4 whole cloves (for rice)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1-2 cups vegetable broth
- 2 cups baby bok choy, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions
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Cook the rice: In a pressure cooker, combine the basmati rice, 1 tablespoon coconut oil, 2-4 whole cloves, and 2 cups of water. Cook on high pressure for 4 minutes, then allow the pressure to release naturally. The cloves will infuse the rice with a subtle, warming flavor while the coconut oil adds richness.
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Prepare the curry: In a large pan, heat some coconut oil over medium heat. Add chopped onions and garlic, sautéing until soft and golden. Add curry powder and turmeric, stirring for another minute until fragrant.
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Add the vegetables: Add cauliflower florets, sliced mushrooms, and baby bok choy to the pan, stirring to coat with the spices. Pour in the vegetable broth, coconut milk, and tomato sauce. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the cauliflower is tender and the vegetables are cooked through.
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Combine with chickpeas: Stir in the canned chickpeas and let the curry simmer for another 5 minutes to heat through. Season with salt and pepper to taste.
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Serve: Spoon the curry over the pressure-cooked basmati rice and garnish with fresh cilantro if desired.
Serving Suggestions:
While this curry is delicious served with basmati rice, there are plenty of other ways to enjoy it! For a gluten-free and lower-carb option, try serving it with millet, which pairs perfectly with the curry’s flavors and offers additional fiber. You can also serve the curry alongside fresh veggies like creamy avocado and peppery arugula for added texture and a nutritional boost. This combination will give you a meal that’s not only filling but also packed with healthy fats, fiber, and antioxidants.
Final Thoughts
This vegan cauliflower curry with mushrooms and chickpeas, served with pressure-cooked basmati rice, is a complete protein-packed meal that’s both nutritious and delicious. By combining plant-based ingredients like cauliflower, mushrooms, chickpeas, and baby bok choy, you create a nutrient-rich dish full of flavor and immune-boosting benefits.
Whether you’re looking to reduce your meat consumption or simply enjoy a healthy, budget-friendly meal, this recipe is a perfect addition to your weekly menu. Enjoy the benefits of plant-based protein, lower-carb options, and a comforting, flavorful curry that’s sure to satisfy.
Thank you for stopping by! After struggling for more than a decade with digestive issues, I finally unraveled the connection between serious inflammation problems, fatigue, and brain fog. My own healing journey led me to become a certified Integrative Health Coach, that is passionate about helping others find hope and to heal.