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This Cauliflower Chickpea Curry comes together in just 30 minutes, making it the perfect weeknight dinner. It’s hearty, comforting, and loaded with 8 grams of protein and 8 grams fibre per serving.
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Coconut Cauliflower Chickpea Curry is the perfect cozy and flavourful dish to make in the Fall and Winter. While you may be more accustomed to a traditional Tofu Coconut Curry, I promise you’ll fall in love with this Cauliflower Chickpea Curry!
I’ve tested this recipe countless times to get the flavour and texture just right, and trust me, it’s one of my best curries yet! After making dozens of curry recipes over the years from Green Lentil Curry to Thai Butternut Squash Curry, this one stands out for being simple, nourishing, and so satisfying. The chickpeas add plenty of protein, while the cauliflower keeps it light and full of veggies. It’s a cozy, wholesome meal you’ll want to make again and again.
Recipe Highlights
- Quick and easy: Ready in just 30 minutes from start to finish, using simple pantry staples and one pan for easy cleanup.
- Packed with plant-based protein: Chickpeas and cauliflower make this curry filling and nourishing without feeling heavy! If you prefer a curry without cauliflower try this Coconut Chickpea Curry.
- Rich creamy texture: The coconut milk adds a silky smooth base that goes perfectly with the warm spices.
- Perfect for meal-prep: The flavours deepen overnight, making it even better the next day, and it freezes beautifully!
Cauliflower curry ingredients
- Cauliflower: I recommend fresh cauliflower for this dish if possible for the best taste, but frozen cauliflower works too and can be added directly to the pan from frozen. You can use any extra cauliflower to make a batch of coconut curry cauliflower soup or broccoli cauliflower soup!
- Chickpeas: Canned chickpeas work well here. If using dried chickpeas, make sure to pre-cook them before adding them to the curry.
- Coconut milk: I recommend using full-fat canned coconut milk for a rich and creamy texture.
- Curry powder: Use madras curry powder for a flavourful taste, without too much heat.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Cauliflower Chickpea Curry
Step 1: Heat the oil in large pan, then add the onion, garlic and ginger and sauté for 2-3 minutes.
Step 2: Add the cauliflower, chickpeas, coconut milk, Thai curry paste and seasoning and mix everything together.
Step 3: Reduce the heat to medium-low, cover the pot or pan and let simmer for 10-15 minutes or until the cauliflower is tender.
Step 4: Add the spinach leaves to the curry and mix until the spinach is wilted.
Step 5: Top the curry with fresh cilantro and serve over rice, with naan bread or on its own.
Recipe Variations
- Switch up the protein: Try adding lentils, Crispy Air Fryer Tofu, or white beans instead of chickpeas for a different texture and flavour.
- Change up the veggies: Swap the cauliflower for broccoli, sweet potatoes, zucchini or any veggies you love for a twist.
How To Store
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 2 months and reheat gently on the stovetop or in the microwave until warmed through.
Jess’s Tips
- Prep before you start: Chop all your vegetables and measure your spices before turning on the stove. It makes the cooking process much smoother!
- Use full-fat coconut milk: Light versions can make the sauce too thin. Full-fat gives you that luscious, restaurant-style creaminess. Use any leftover coconut milk to make a batch of Coconut Chia Pudding for dessert.
- Simmer gently: Keep the heat low once the coconut milk is added so it doesn’t separate and the cauliflower cooks evenly.
- Don’t overcook the cauliflower: Cauliflower can turn mushy if overcooked, so be mindful of cooking time. It should be tender but still have a very slight crunch. This should take roughly 10-15 minutes depending on the size of the cauliflower florets.
- Taste and adjust: Before serving, taste your curry and adjust with salt, lime juice, or a touch more spice to make it just right for you.
- Make it a meal: Serve with a side of Turmeric Rice, quinoa, or naan.
Frequently Asked Questions
Yes! This curry actually tastes even better the next day as the flavours continue to develop making it a perfect make ahead meal.
It has a gentle heat from the curry paste and powder but isn’t overly spicy. You can make it milder by reducing the amount of curry paste in the recipe.
Yes! For the slow cooker, sauté the onions, garlic, and spices first, then transfer everything to the slow cooker and cook on low for 4–5 hours or high for 2–3 hours. For the Instant Pot, use the sauté function for the aromatics and spices, then pressure cook on high for 5 minutes and quick release.
Try These Curry Recipes Next!
If you tried this Cauliflower Chickpea Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Cauliflower Chickpea Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Cook
- Cuisine: Thai
- Diet: Vegetarian
Description
This Cauliflower Chickpea Curry is creamy, flavourful, and ready in just 30 minutes. Packed with protein and fibre from chickpeas and cauliflower, it’s an easy, healthy dinner that’s perfect for meal prep.
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1-inch cube of ginger, finely chopped
- 1 head cauliflower, chopped (approx 4 cups)
- 14 oz can of chickpeas, drained
- 1 cup full-fat coconut milk
- 3/4 cup vegetable broth
- 1–2 tbsp Thai red curry paste
- 1–2 tbsp soy sauce (or tamari for gluten-free)
- 1/2 tbsp maple syrup
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 1 cup spinach leaves
- Cilantro to top (optional)
- salt & pepper to taste
Instructions
- Heat the vegetable oil in a pot (or pan with tall sides) on medium-high heat, then add the onion, garlic and ginger and sauté for 2-3 minutes.
- Next, add the cauliflower and chickpeas and mix everything together for another 1-2 minutes.
- Add the coconut milk, vegetable broth, soy sauce, maple syrup, curry powder, and turmeric powder and mix everything together until it comes to a light boil.
- Reduce the heat to medium-low, cover and let simmer for 10-15 minutes until the cauliflower is tender.
- Remove the lid and add the spinach leaves to the curry. Mix together until the spinach leaves soften.
- Top with some fresh cilantro.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Keep the curry at a gentle simmer so the sauce stays smooth and the cauliflower cooks evenly.
- Taste and adjust with salt, lime juice, or more spice before serving.
- Serve with rice, quinoa, or naan
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 290
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 8g
So tasty and simple to make!
I’m glad you enjoyed!
This curry hits all the notes! Creamy, tasty and healthy. I had to make a few minor adjustments, but largely followed the recipe; will definitely be making again.
So happy you enjoyed the recipe! 🙂