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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. 


  • 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 
  • 2 tsp kosher salt
  • up to 1 tsp chili flakes, to spice preference (optional) 
  • 1/2 cup fresh cilantro, finely chopped


  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!


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