Cauliflower Chickpea Curry

Why This Recipe Works

This chickpea cauliflower curry with coconut milk combines simplicity, flavour and nutrition in one pot, ready in just 30 minutes. Perfect for a quick go-to weeknight meal!

Tender chickpeas are cooked with cauliflower, carrot and bell pepper in a flavourful curry sauce made with curry paste, garlic, ginger, onion and coconut milk.

For those looking for healthy and flavourful meat-free recipes, this curry is a winner. Plus, it’s a good source of plant-based protein and fiber, making it wonderfully nourishing and satisfying.

If you make it for meal prep, it reheats well, so it’s great for speedy weeknight meals and packed lunches.

Much like this Vegetable Korma, Kabocha Squash Curry, Easy Vegetable Curry with Tofu, Vegan Panang Curry, Vegan Thai Red Curry Vegetables with Tofu and Vegan Butter Tofu, curries in general are always a great choice for meal prep!

Ingredient Notes

The complete list of ingredients with amounts is located in recipe card at the end of the post.

• Olive Oil: Substitute another cooking oil of choice such as avocado oil. For an oil-free recipe, you can omit and use water or broth to saute.
• Chickpeas: Canned chickpeas (garbanzo beans) work well. Drain and rinse them before use.
• Vegetables: The recipe calls for cauliflower, carrot and bell pepper. We’ll cover suitable swaps and additions below.
• Curry Paste: The recipe uses yellow paste but you can substitute red curry paste if needed.
• Coconut Milk: Full-fat canned coconut milk is best for a creamy curry but you can substitute light coconut milk to reduce the calorie and fat content.

Variations & Additions

• Adding More Protein: To increase the protein, I’d suggest using the tofu portion of this curried tofu recipe, though any tofu you enjoy works, either mixed in or as a topping. You can cook any other proteins you enjoy and mix them in at the end as well.
• Additional Vegetables: Alternative or additional veggies that work well in this recipe are green peas, broccoli, snow peas or snap peas, zucchini, spinach, sweet potato, and eggplant. I suggest keeping it simple with no more than 4 different vegetables.
• Thai-inspired Flavors: Infuse Thai flavors by incorporating lemongrass, lime, and Thai basil. The lemongrass would be added with the garlic and ginger, the lime and Thai basil would be stirred in at the end.
• Turmeric: Enhance the color by adding up to 1 tsp turmeric to the curry. Turmeric can be added with the curry paste.
• Lime Zest: Grate some lemon or lime zest over the curry or serve with lemon or lime wedges to brighten up the flavors.
• Roasted Nuts: Top the curry with chopped roasted almonds, cashews, or peanuts for added crunch and nutty flavor.
• Crushed Tomatoes: You can add a 15 oz can of crushed or diced tomatoes for a flavour variation.
• Cashew Cream: For an alternative to coconut milk, you can soak 1 cup cashews for a few hours, drain and blend with 1.5 cups water to make cashew cream.
• Spice Level: The curry is not overly spicy. To add heat, add 1 minced jalapeno or serrano pepper, or up to 1 tsp red chili flakes with the garlic and ginger. You could also stir in a little sriracha sauce or serve with a drizzle of sriracha or spinkle of chili flakes.

Step-by-Step Instructions

Step 1. Heat the oil in a large saucepan or skillet over medium heat then add the onion, garlic and ginger. Cook for 2-3 minutes, stirring often.

Step 2. Stir in the tomato pate and curry paste and cook for an additional 2-3 minutes, stirring occasionally.

Step 3. Add the chickpeas, carrots and red bell peppers and and stir until well coated.

Step 4. Add the coconut milk, water and cauliflower and bring to simmer and allow to cook for 10-15 minutes until the vegetables are tender.

Step 5. Season with salt and pepper, and if desired, add chili flakes for additional heat. Remove the pan from heat and stir in the cilantro.

Serve over a bed of your favourite rice and enjoy!