Can I make this Cauliflower Chickpea Curry ahead of time?

Yes! This curry actually tastes even better the next day as the flavours continue to develop making it a perfect make ahead meal.

Is this cauliflower chickpea curry spicy?

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.

Can I make cauliflower curry in a slow cooker or Instant Pot?

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.

Cauliflower Chickpea Curry

Name: Cauliflower Chickpea Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
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

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

Units

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

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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