This creamy, vegan cauliflower chickpea curry is easy to make in 30 minutes for a flavourful dish that’s perfect any night of the week.

Bowl of rice with cauliflower chickpea curry topped with fresh cilantro. Lime slices beside bowl and small dish of cilantro in background.

Features

  • dietary needs: vegan, gluten-free, can be oil-free, nut-free (contains coconut)
  • quick and easy: this easy 1-pot dish is ready in 30 minutes
  • customizable: swap out the veggies for whatever you have on hand or try tofu instead of chickpeas

Ingredients & Substitutions

Visual list of ingredients for a cauliflower chickpea curry. Each ingredient is labelled with text overlay.
  • olive oil – omit and use water or broth for an oil-free recipe, coconut oil would also work here
  • chickpeas – canned works great but you can also use home cooked, you could also swap them out for a 350 g package of cubed firm or extra-firm tofu
  • carrot and bell peppers – easy to customize with other vegetables such as broccoli, zucchini or spinach
  • yellow curry paste – find at major grocers or Asian specialty stores, if you can’t find yellow curry paste, you can substitute red curry paste
  • coconut milk – recipe calls for full-fat but may be substituted with light coconut milk

Complete list of ingredients and amounts is located in recipe card below.


Step by Step Method

Step 1. Add the onion, garlic, ginger and olive oil (if using) to a medium saucepan and cook over medium heat for 2-3 minutes until softened.

Onion, garlic and ginger cooking in a skillet on a small stovetop.

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

Curry paste and tomato paste added to a skillet of cooked onion, garlic and ginger.

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

Chickpeas, chopped carrots and sliced bell peppers in a skillet cooking on a small stovetop.

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 if desired, add chili flakes to taste for some heat. Remove from heat and stir in the cilantro.

Serve over a bed of your favourite rice
and enjoy!

Bowl of rice with cauliflower chickpea curry topped with fresh cilantro. Lime slices beside bowl and small dish of cilantro in background.

FAQs


Can I add spinach to this recipe?

Sure! To add spinach or another leafy green, stir it in at the end until wilted and heated through.

Can I make it cauliflower chickpea potato curry?

Yes! 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.

Bowl of white rice aside a cauliflower chickpea curry.

Storing

  • Store on it’s own or in a container with rice.
  • 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.

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Print
Bowl of rice with cauliflower chickpea curry topped with a sprinkle of fresh cilantro. Spoon rests in bowl.

Chickpea Cauliflower Curry

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan

This easy, vegan, 30-minute cauliflower chickpea curry is perfect any night of the week for a healthy and delicious plant-based meal. 


Scale

Ingredients

  • 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 curry paste (56 g)
  • 1 14 oz can full-fat coconut milk (400 mL) 
  • 1/2 cup water 
  • 2 tsp kosher salt
  • up to 1 tsp chili flakes, to spice preference (optional) 
  • 1/2 cup fresh cilantro, finely chopped

Instructions

  1. Heat oil in a medium sauce pan over medium heat, add onion, garlic and ginger. Sauté until soft, approximately 2-3 minutes. 
  2. Stir in the tomato paste and curry paste and cook for an additional 2-3 minutes. Stirring often.
  3. Add the chickpeas, carrots and red peppers stir until well coated. 
  4. Pour in the can of coconut milk and half cup on water along with cauliflower florets. Bring to a simmer and allow to cook for 10-15 minutes until all the vegetables are tender. 
  5. Finish with salt and chili flakes for additional heat if you’d like. Remove from the heat and stir in chopped cilantro. 
  6. Serve over a bed of rice and enjoy!

Notes

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.

Nutrition

  • 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