Easy Cauliflower Chickpea Curry
This quick and easy cauliflower chickpea curry takes just 30 minutes to make for a healthy and delicious meal.
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, Sweet Potato Chickpea Curry, 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!
The recipe is vegan, gluten-free, has no added sugar and can be made oil-free so works well for those with dietary restrictions. Serve the curry over your favourite rice, fresh naan or roti to soak up the creamy sauce.
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 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!
Sure! To add spinach or another leafy green, stir it in at the end until wilted and heated through.
To add potato to this recipe, reduce the amount of cauliflower by half and add 1-2 cups of peeled and cubed (small cube, about 1.5 cm) potato. You may need a slightly longer cooking time to allow the potatoes to cook through. This works with sweet potato too.
Yes. You can substitute red curry paste for the yellow curry paste.
Yes. This curry recipe is gluten-free as written. Just be sure to check the label of the curry paste you use to ensure it’s gluten-free.
How to Store
- Store on it’s own or in a container with rice.
- Let the curry cool until it’s no longer steaming before storing.
- Fridge: Up to 5 days in a sealed container.
- Freezer: Up to 3 months in a sealed container. Thaw overnight in the fridge.
- Reheating: Reheat in a pot on the stovetop or in the microwave in a microwave-safe container, stirring often, until heated to your preference.
More Curry Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
This easy 30-minute cauliflower chickpea curry is creamy, hearty and so delicious served with rice or fresh naan.
- 1 medium white onion, diced (1 cup, 200 g)
- 3 cloves garlic, finely chopped (15 g)
- 1 inch piece of fresh ginger, peeled and minced (5 g)
- 1 tbsp olive oil (omit and use water for oil-free)
- 1 540 mL can chickpeas, drained and rinsed (approx. 2.5 cups)
- 2 cups peeled and chopped carrots (approx. 4 carrots, 300 g)
- 2 red bell peppers, sliced (2 cups, 300 g)
- 1 small to medium-sized head cauliflower, stems and leaves removed, chopped into florets (500 g)
- 2 tbsp tomato paste (28 g)
- 4 tbsp yellow or red curry paste (56 g)
- 1 14 oz can full-fat coconut milk (400 mL)
- 1/2 cup water
- up to 1 tsp chili flakes, to spice preference (optional)
- 1/2 cup fresh cilantro, finely chopped
- cooked rice, for serving, optional
- Saute Aromatics: Heat oil in a medium sauce pan over medium heat, add onion, garlic and ginger. Sauté until soft, approximately 2-3 minutes.
- Add Tomato and Curry Paste: Stir in the tomato paste and curry paste and cook for an additional 2-3 minutes. Stirring often.
- Add Chickpeas and Vegetables: Add the chickpeas, carrots and. red peppers and stir until well coated.
- Add Coconut Milk, Water and Cauliflower: Add the cauliflower, can of coconut milk and 1/2 cup of water. Season with salt. Bring to a simmer and allow to cook for 10-15 minutes until all the vegetables are tender.
- Season and Serve: Taste and season with salt and pepper. Add chili flakes for additional heat, if you’d like. Remove from the heat and stir in chopped cilantro. Serve over a bed of rice.
Storing: Store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. If frozen, thaw overnight in the fridge. Reheat on the stovetop or in the microwave until heated to your preference.
- Serving Size: 1/4 of recipe
- Calories: 236
- Fat: 12 g
- Carbohydrates: 25 g
- Protein: 6 g
Keywords: cauliflower and chickpea curry, chickpea cauliflower curry