50+ Easy Low-Calorie Vegan Dinner Recipes for a Healthier You

Eating healthy doesn’t have to mean sacrificing flavor, and finding low-calorie options doesn’t have to be difficult either. If you’re following a vegan lifestyle or just looking for lighter, plant-based alternatives, the right recipes can make all the difference.

From hearty grain bowls to satisfying veggie-packed stews, low-calorie vegan dinners can be both nutritious and delicious.

Whether you’re aiming to reduce calories for weight loss, improve your overall health, or simply enjoy a wholesome meal, these 50+ low-calorie vegan dinner recipes will offer you a variety of dishes that are easy to make and full of flavor.

In this article, you’ll find a collection of mouthwatering meals that are perfect for any night of the week—without the extra calories.

50+ Easy Low-Calorie Vegan Dinner Recipes for a Healthier You

Transitioning to a plant-based diet or cutting back on calories doesn’t mean you have to compromise on taste. With these 50+ low-calorie vegan dinner recipes, you’ll find an abundance of healthy meals that are satisfying, flavorful, and nourishing.

From vibrant salads to warm, comforting bowls and savory stir-fries, these recipes prove that eating healthy can be easy, delicious, and filling.

So, whether you’re looking to kickstart a healthier lifestyle, find new dinner ideas, or simply explore the variety that vegan cooking offers, these low-calorie meals are here to inspire you.

Try them out, and enjoy a lighter, more vibrant way of dining!

Zucchini Noodle Stir-Fry with Peanut Sauce

This light and flavorful Zucchini Noodle Stir-Fry with Peanut Sauce is a quick, nutritious dinner option that satisfies your craving for takeout-style noodles without the calorie overload. Packed with vibrant vegetables and a creamy yet low-calorie peanut sauce, this dish proves that healthy can still be delicious. Perfect for anyone looking to stay fit and vegan-friendly, it’s ready in under 30 minutes!

Ingredients:

• 2 medium zucchinis, spiralized
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 2 cloves garlic, minced
• 1 tablespoon sesame oil (optional or replace with vegetable broth for a lower-calorie option)

For the Peanut Sauce:

• 2 tablespoons natural peanut butter
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• 1 tablespoon water (adjust for desired consistency)

Instructions:

1. Heat a non-stick pan over medium heat and add sesame oil or a splash of vegetable broth.
2. Sauté garlic until fragrant, about 1 minute.
3. Add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until vegetables are tender but crisp.
4. Toss in the spiralized zucchini and cook for 2-3 minutes, ensuring they don’t get too soft.
5. Whisk together the peanut sauce ingredients in a small bowl until smooth.
6. Pour the sauce over the vegetables and toss until evenly coated.
7. Serve immediately, garnished with chopped peanuts or sesame seeds if desired.

Zucchini Noodle Stir-Fry with Peanut Sauce is a refreshing alternative to heavy pasta dishes. Its balance of creamy sauce and crisp vegetables makes it a satisfying meal that doesn’t weigh you down. This recipe will undoubtedly become a favorite for anyone seeking healthy, flavorful dinners on a vegan journey.

Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai takes the beloved Thai dish and transforms it into a low-calorie, vegan-friendly masterpiece. Using spaghetti squash as a base keeps the dish light, while a tangy tamarind sauce mimics the classic flavors of traditional Pad Thai. It’s perfect for satisfying cravings while staying guilt-free.

Ingredients:

• 1 medium spaghetti squash
• 1 cup bean sprouts
• 1/2 cup grated carrots
• 2 green onions, sliced
• 1/4 cup chopped cilantro
• 1 tablespoon crushed peanuts for garnish

For the Sauce:

• 2 tablespoons tamarind paste
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon maple syrup
• 1 teaspoon chili paste
• 2 tablespoons water

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove seeds.
2. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the flesh is tender.
3. Use a fork to scrape out the spaghetti-like strands and set them aside.
4. In a small bowl, whisk together the tamarind sauce ingredients.
5. In a large pan, heat the bean sprouts, carrots, and green onions over medium heat for 2-3 minutes.
6. Add the spaghetti squash and pour the sauce over the mixture. Toss gently until evenly combined and heated through.
7. Serve topped with chopped cilantro and crushed peanuts.

Spaghetti Squash Pad Thai is a flavorful way to enjoy a classic dish without the high-calorie noodles. The tangy tamarind sauce and crunchy vegetables ensure every bite is bursting with flavor. It’s an easy-to-make dinner that’s as wholesome as it is delicious.

Cauliflower Rice Veggie Bowl with Tahini Dressing

This Cauliflower Rice Veggie Bowl with Tahini Dressing is a versatile, nutrient-dense meal that satisfies your hunger without the calories. With a base of fluffy cauliflower rice topped with vibrant veggies and a creamy tahini dressing, it’s a dish that’s both filling and refreshing.

Ingredients:

• 2 cups cauliflower rice
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup steamed edamame
• 1/4 avocado, sliced
• 1 tablespoon sesame seeds

For the Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon low-sodium soy sauce
• 1-2 tablespoons water

Instructions:

1. Heat a non-stick pan over medium heat and lightly sauté the cauliflower rice for 2-3 minutes until warmed through. Set aside.
2. Arrange the cauliflower rice in a bowl as the base.
3. Top with cherry tomatoes, cucumber, steamed edamame, and avocado slices.
4. Whisk together tahini dressing ingredients in a small bowl, adding water until the desired consistency is reached.
5. Drizzle the dressing over the veggie bowl and sprinkle with sesame seeds.

The Cauliflower Rice Veggie Bowl with Tahini Dressing is a perfect dinner for those seeking a nutritious and low-calorie meal. Its combination of textures and flavors ensures a delightful eating experience, while the creamy dressing ties everything together beautifully. This bowl is proof that eating healthy can be vibrant and satisfying.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a delicious, low-calorie vegan dinner option bursting with flavor. Packed with roasted sweet potatoes, protein-rich black beans, and fresh toppings, these tacos are hearty and satisfying. They’re easy to customize, making them a favorite for weeknight meals or taco nights.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil (optional; substitute with vegetable broth for fewer calories)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 cup black beans, cooked and rinsed
• 4 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 2 tablespoons chopped fresh cilantro
• Lime wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potato with olive oil (or broth), smoked paprika, cumin, and chili powder. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender.
2. Heat the tortillas in a dry skillet or microwave until warm.
3. Assemble the tacos by layering black beans, roasted sweet potato, lettuce, and tomatoes onto the tortillas.
4. Garnish with cilantro and serve with lime wedges.

Sweet Potato and Black Bean Tacos are a simple yet flavorful meal that proves you don’t need meat or dairy to enjoy tacos. This plant-based recipe is light but filling, making it a go-to option for anyone seeking a healthy and satisfying dinner.

Lentil and Spinach Stuffed Bell Peppers

Lentil and Spinach Stuffed Bell Peppers are a wholesome, nutrient-packed vegan meal that’s perfect for dinner. These colorful peppers are filled with a savory mixture of lentils, fresh spinach, and aromatic spices, creating a delicious and low-calorie dish. It’s an excellent way to enjoy a comforting meal without overindulging.

Ingredients:

• 4 medium bell peppers, tops removed and seeds hollowed out
• 1 cup cooked lentils
• 1 cup fresh spinach, chopped
• 1/2 cup diced tomatoes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix cooked lentils, spinach, diced tomatoes, garlic powder, onion powder, smoked paprika, and nutritional yeast. Season with salt and pepper.
3. Stuff the mixture into the hollowed bell peppers and place them in a baking dish.
4. Add a splash of water to the bottom of the dish to prevent sticking. Cover with foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
6. Serve warm, garnished with fresh herbs if desired.

Lentil and Spinach Stuffed Bell Peppers are a colorful and nutritious dinner option that’s both satisfying and low-calorie. They’re easy to prepare and packed with plant-based protein, making them perfect for weeknight dinners or meal prep.

Vegan Cabbage Stir-Fry with Ginger and Garlic

This Vegan Cabbage Stir-Fry with Ginger and Garlic is a light and flavorful dish that highlights the humble cabbage. Stir-fried with aromatic ginger and garlic, this meal is quick to prepare, low in calories, and incredibly healthy. It’s a perfect dinner choice when you’re looking for something simple yet satisfying.

Ingredients:

• 1 small head of green cabbage, thinly sliced
• 2 medium carrots, julienned
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil (optional; substitute with vegetable broth for fewer calories)
• 1/4 teaspoon red chili flakes (optional)
• 1 green onion, sliced for garnish

Instructions:

1. Heat a large skillet or wok over medium heat. Add sesame oil or vegetable broth.
2. Sauté garlic and ginger for 1 minute until fragrant.
3. Add the sliced cabbage and carrots. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
4. Drizzle soy sauce over the vegetables and toss to coat evenly.
5. Sprinkle with chili flakes, if desired. Garnish with sliced green onion and serve immediately.

This Vegan Cabbage Stir-Fry with Ginger and Garlic is a quick and nutritious dinner idea that’s packed with flavor. Its simplicity and low-calorie profile make it an excellent choice for those looking to eat healthy without compromising on taste.

Chickpea and Veggie Buddha Bowl

This Chickpea and Veggie Buddha Bowl is a nourishing and vibrant dinner option that’s as visually appealing as it is healthy. With a mix of roasted and fresh vegetables, protein-packed chickpeas, and a tangy lemon-tahini dressing, it’s the perfect low-calorie meal to keep you energized and satisfied.

Ingredients:

• 1 cup canned chickpeas, rinsed and drained
• 1 cup mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup roasted sweet potato cubes
• 1/4 cup shredded carrots
• 1/4 avocado, sliced
• 1 teaspoon olive oil (optional)

For the Lemon-Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 2 tablespoons water (adjust for consistency)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a small amount of olive oil or vegetable broth and roast for 20 minutes until tender.
2. Arrange the salad greens, cherry tomatoes, shredded carrots, avocado slices, roasted sweet potatoes, and chickpeas in a bowl.
3. In a small bowl, whisk together the tahini dressing ingredients.
4. Drizzle the dressing over the Buddha bowl and toss gently before serving.

The Chickpea and Veggie Buddha Bowl is a versatile and satisfying meal that combines wholesome ingredients in a single dish. Perfect for meal prep or a quick dinner, it’s packed with nutrients and bold flavors to keep you coming back for more.

Vegan Eggplant “Steaks” with Tomato-Basil Sauce

These Vegan Eggplant “Steaks” with Tomato-Basil Sauce offer a creative, low-calorie twist on a hearty dinner. Grilled eggplant slices serve as the main attraction, complemented by a rich and flavorful tomato-basil sauce. It’s a satisfying and elegant meal that’s easy to prepare yet perfect for impressing guests.

Ingredients:

• 1 large eggplant, sliced into 1-inch thick rounds
• 1 tablespoon olive oil (optional; substitute with vegetable broth for lower calories)
• 1 cup crushed tomatoes
• 1/2 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat a grill pan or oven to medium-high heat. Brush eggplant slices with olive oil or broth and season with salt and pepper.
2. Grill or roast eggplant slices for 4-5 minutes per side until tender and slightly charred.
3. In a saucepan, sauté garlic for 1 minute until fragrant. Add crushed tomatoes, oregano, and basil, and simmer for 10 minutes. Season with salt and pepper.
4. Serve the eggplant steaks topped with tomato-basil sauce, garnished with extra basil if desired.

Vegan Eggplant “Steaks” with Tomato-Basil Sauce are a delightful way to enjoy a low-calorie, plant-based dinner that’s both flavorful and satisfying. This dish is proof that simple ingredients can create a gourmet experience.

Quinoa and Vegetable Stir-Fry

This Quinoa and Vegetable Stir-Fry is a wholesome and balanced meal packed with protein and fiber. The nutty quinoa pairs beautifully with crisp, colorful vegetables, all tossed in a light soy and sesame sauce. Perfect for a quick, low-calorie dinner that doesn’t skimp on flavor.

Ingredients:

• 1 cup cooked quinoa
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1/2 red bell pepper, sliced
• 1/4 cup grated carrots
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil (optional)

Instructions:

1. Heat sesame oil or vegetable broth in a large skillet over medium heat. Add garlic and ginger, sautéing for 1 minute.
2. Add broccoli, snap peas, bell pepper, and carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3. Stir in the cooked quinoa and soy sauce, tossing to combine and heat through.
4. Serve immediately, garnished with sesame seeds or green onions if desired.

The Quinoa and Vegetable Stir-Fry is a quick and nutritious dinner that’s perfect for busy nights. With its mix of textures and flavors, it’s a satisfying meal that’s light on calories but heavy on taste. Enjoy it as a standalone dish or pair it with your favorite sides for a complete meal.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a refreshing, low-calorie vegan dinner that’s both light and satisfying. The creamy avocado pesto, made with fresh basil and garlic, perfectly complements the crisp zucchini noodles. This dish is quick to prepare and offers a healthy alternative to traditional pasta, making it a great choice for a nutritious, plant-based meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (optional; substitute with water for fewer calories)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Use a spiralizer to create zucchini noodles or cut them into thin strips with a vegetable peeler.
2. In a food processor, blend the avocado, basil, garlic, lemon juice, olive oil, salt, and pepper until smooth. Add a little water if the pesto is too thick.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve the zucchini noodles topped with halved cherry tomatoes for added color and flavor.

Zucchini Noodles with Avocado Pesto is a delicious, low-calorie, and nutrient-packed dinner option that is full of healthy fats and fresh flavors. The creamy pesto elevates the raw zucchini noodles into a satisfying, guilt-free meal that’s perfect for anyone looking to eat clean while still enjoying a satisfying dish.

Cauliflower Fried Rice

Cauliflower Fried Rice is a fantastic low-calorie vegan alternative to traditional fried rice. By using cauliflower rice instead of regular rice, this dish is significantly lighter without sacrificing flavor. Packed with veggies and savory seasonings, it’s a filling and nutritious meal that’s perfect for a quick dinner.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1/2 cup peas and carrots (frozen or fresh)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil (optional)
• 1 green onion, sliced for garnish

Instructions:

1. Heat sesame oil (or vegetable broth for fewer calories) in a large skillet over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened.
2. Add peas and carrots and cook for another 3 minutes until heated through.
3. Stir in the cauliflower rice and soy sauce, cooking for 5-7 minutes until the cauliflower is tender and lightly golden.
4. Garnish with sliced green onion and serve immediately.

Cauliflower Fried Rice is a low-calorie, vegetable-packed dish that’s a great substitute for the traditional fried rice, providing all the flavors without the heaviness. It’s quick to make, customizable with your favorite veggies, and an excellent way to enjoy a healthier, plant-based meal.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and fresh low-calorie vegan dinner that uses spaghetti squash as a noodle substitute. This dish is loaded with fresh vegetables, garlic, and a simple lemon dressing, making it a flavorful and satisfying meal. The spaghetti squash adds a unique texture that mimics pasta, perfect for those looking to reduce calories without giving up on the comfort of a pasta dish.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil (optional)
• 1 zucchini, sliced
• 1/2 red bell pepper, sliced
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the squash halves and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 40 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add zucchini, bell pepper, and tomatoes, cooking for 5-7 minutes until tender. Add garlic and cook for another 1-2 minutes.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss the squash strands with the sautéed vegetables, lemon juice, and fresh basil.
5. Serve immediately with an extra drizzle of olive oil if desired.

Spaghetti Squash Primavera is a light and flavorful dinner that’s low in calories and high in nutrition. This meal combines the deliciousness of roasted vegetables and fresh squash, creating a satisfying dish that’s perfect for anyone looking to enjoy a healthy and plant-based alternative to pasta.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a delicious and satisfying low-calorie vegan dinner. The roasted sweet potatoes and seasoned black beans are paired with crunchy tortillas and topped with fresh cilantro, avocado, and a zesty lime dressing. It’s a simple yet flavorful taco recipe that’s full of nutrients and perfect for a quick weeknight meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked black beans (or canned, rinsed and drained)
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/4 avocado, sliced
• Lime wedges for serving

For the Lime Dressing:

• 2 tablespoons lime juice
• 1 tablespoon olive oil (optional)
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2. While the sweet potatoes roast, heat black beans in a small pot until warmed through.
3. For the lime dressing, whisk together lime juice, olive oil, maple syrup, salt, and pepper.
4. Warm the corn tortillas in a skillet over medium heat for about 30 seconds per side.
5. Assemble the tacos by placing roasted sweet potatoes and black beans on each tortilla, then top with cilantro, avocado slices, and a drizzle of lime dressing.

Sweet Potato and Black Bean Tacos offer a healthy, low-calorie dinner that’s bursting with flavor. The combination of roasted sweet potatoes, seasoned black beans, and fresh toppings makes these tacos a satisfying, plant-based meal that everyone will enjoy. They’re perfect for taco night or as a quick, nutritious dinner option.

Lentil and Spinach Stuffed Peppers

These Lentil and Spinach Stuffed Peppers are a nutrient-dense, low-calorie vegan dinner that’s filling and satisfying. The lentils provide protein and fiber, while the spinach adds a healthy dose of greens. Paired with bell peppers and baked until tender, this dish is both comforting and wholesome. It’s a great make-ahead meal or can be prepped for a busy weeknight.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 cup dry lentils, rinsed
• 1 cup vegetable broth
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tomato sauce (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, bring the vegetable broth to a boil, then add the lentils. Reduce to a simmer and cook for 20-25 minutes until the lentils are tender and the broth is absorbed.
3. While the lentils cook, heat a skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add chopped spinach, cumin, smoked paprika, salt, and pepper. Cook until spinach is wilted.
4. Once the lentils are cooked, combine them with the spinach mixture in the skillet. Stir in tomato sauce, if using.
5. Stuff each bell pepper with the lentil-spinach mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
6. Serve immediately, garnished with fresh herbs or a sprinkle of nutritional yeast for extra flavor.

Lentil and Spinach Stuffed Peppers are a satisfying and nutritious low-calorie meal that’s perfect for dinner. Packed with protein, fiber, and greens, these stuffed peppers are not only delicious but also filling and healthy. This recipe is ideal for meal prepping and can be enjoyed by the whole family.

Cauliflower and Chickpea Curry

This Cauliflower and Chickpea Curry is a rich and flavorful low-calorie vegan dinner that’s full of warming spices and hearty vegetables. The cauliflower becomes tender and flavorful as it simmers in a fragrant tomato-based curry sauce, while the chickpeas add protein and texture. This dish is perfect for those who crave comfort food without the heavy calories.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) diced tomatoes
• 1/2 can (7 oz) coconut milk (light coconut milk for fewer calories)
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté onion, garlic, and ginger for 5 minutes until softened.
2. Add the turmeric, cumin, and curry powder, stirring for 1 minute to toast the spices.
3. Add the cauliflower florets, chickpeas, diced tomatoes, and coconut milk. Stir to combine and season with salt and pepper.
4. Simmer on low heat for 25-30 minutes until the cauliflower is tender and the curry sauce has thickened.
5. Serve hot, garnished with fresh cilantro and paired with steamed rice or flatbread, if desired.

Cauliflower and Chickpea Curry is a flavorful and comforting dish that’s low in calories but full of vibrant flavors. The blend of spices creates a rich, satisfying curry that pairs perfectly with the tenderness of cauliflower and chickpeas. It’s a great meal to enjoy for dinner or prepare ahead for busy nights.

Note: More recipes are coming soon!