This fast and straightforward cauliflower chickpea curry takes simply half-hour to make for a wholesome and scrumptious meal.

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

Why This Recipe Works

This chickpea cauliflower curry with coconut milk combines simplicity, flavour and vitamin in a single pot, prepared in simply half-hour. Excellent for a fast 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 these in search of wholesome and flavourful meat-free recipes, this curry is a winner. Plus, it’s a good supply of plant-based protein and fiber, making it splendidly nourishing and satisfying.

In the event you make it for meal prep, it reheats effectively, so it’s nice for quick weeknight meals and packed lunches. Very like this Vegetable Korma, Kabocha Squash Curry, Candy Potato Chickpea Curry, Vegan Panang Curry and Vegan Butter Tofu, curries basically are all the time an ideal selection for meal prep!

The recipe is vegan, gluten-free, has no added sugar and could be made oil-free so works effectively for these with dietary restrictions. Serve the curry over your favorite rice, contemporary naan or roti to take in the creamy sauce.

Ingredient Notes

All ingredients gathered for making a vegan chickpea cauliflower curry recipe.

The entire checklist of components with quantities is positioned in recipe card on the finish of the submit.

  • Olive Oil: Substitute one other cooking oil of selection corresponding to avocado oil. For an oil-free recipe, you may omit and use water or broth to saute.
  • Chickpeas: Canned chickpeas (garbanzo beans) work effectively. Drain and rinse them earlier than use.
  • Greens: The recipe requires cauliflower, carrot and bell pepper. We’ll cowl appropriate swaps and additions under.
  • Curry Paste: The recipe makes use of yellow paste however you may substitute pink curry paste if wanted.
  • Coconut Milk: Full-fat canned coconut milk is finest for a creamy curry however you may substitute gentle coconut milk to scale back the calorie and fats content material.

Variations & Additions

  • Including Extra Protein: To extend the protein, I’d counsel utilizing the tofu portion of this curried tofu recipe, although any tofu you take pleasure in works, both combined in or as a topping. You’ll be able to prepare dinner another proteins you take pleasure in and blend them in on the finish as effectively.
  • Extra Greens: Different or extra veggies that work effectively on this recipe are inexperienced peas, broccoli, snow peas or snap peas, zucchini, spinach, candy potato, and eggplant. I counsel holding it easy with not more than 4 completely different greens.
  • Thai-inspired Flavors: Infuse Thai flavors by incorporating lemongrass, lime, and Thai basil. The lemongrass can be added with the garlic and ginger, the lime and Thai basil can be stirred in on the finish.
  • Turmeric: Improve the colour by including as much as 1 tsp turmeric to the curry. Turmeric could 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: Prime the curry with chopped roasted almonds, cashews, or peanuts for added crunch and nutty taste.
  • Crushed Tomatoes: You’ll be able to add a 15 oz can of crushed or diced tomatoes for a flavour variation.
  • Cashew Cream: For a substitute for coconut milk, you may soak 1 cup cashews for a couple of hours, drain and mix with 1.5 cups water to make cashew cream.
  • Spice Degree: The curry just isn’t overly spicy. So as to add warmth, add 1 minced jalapeno or serrano pepper, or as much as 1 tsp pink chili flakes with the garlic and ginger. You can additionally stir in a bit sriracha sauce or serve with a drizzle of sriracha or spinkle of chili flakes.

Step-by-Step Directions

Step 1. Warmth the oil in a big saucepan or skillet over medium warmth then add the onion, garlic and ginger. Prepare dinner for 2-3 minutes, stirring usually.

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

Step 2. Stir within the tomato pate and curry paste and prepare dinner for an extra 2-3 minutes, stirring sometimes.

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

Step 3. Add the chickpeas, carrots and pink bell peppers and and stir till effectively 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 convey to simmer and permit to prepare dinner for 10-Quarter-hour till the greens are tender.

Chickpeas, bell peppers, cauliflower and carrots cooking in coconut milk in a skillet on a small cook top.

Step 5. Season with salt and pepper, and if desired, add chili flakes for added warmth. Take away the pan from warmth and stir within the cilantro.

Serve over a mattress of your favorite rice and revel in!

Bowl of white rice aside a cauliflower chickpea curry.

Recipe FAQs

Can I add spinach to this recipe?

Positive! So as to add spinach or one other leafy inexperienced, stir it in on the finish till wilted and heated by way of.

Can I make it cauliflower chickpea potato curry?

Sure!

So as to add potato to this recipe, scale back the quantity of cauliflower by half and add 1-2 cups of peeled and cubed (small dice, about 1.5 cm) potato. You could want a barely longer cooking time to permit the potatoes to prepare dinner by way of. This works with candy potato too.

Can I take advantage of pink curry paste as a substitute of yellow?

Sure. You’ll be able to substitute pink curry paste for the yellow curry paste.

Is chickpea cauliflower curry gluten-free?

Sure. This curry recipe is gluten-free as written. Simply remember to examine the label of the curry paste you employ to make sure it’s gluten-free.

Tips on how to Retailer

  • Retailer on it’s personal or in a container with rice.
  • Let the curry cool till it’s not steaming earlier than storing.
  • Fridge: As much as 5 days in a sealed container.
  • Freezer: As much as 3 months in a sealed container. Thaw in a single day within the fridge.
  • Reheating: Reheat in a pot on the stovetop or within the microwave in a microwave-safe container, stirring usually, till heated to your choice.

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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


  • Writer:     Deryn Macey

  • Prep Time:     10 minutes

  • Prepare dinner Time:     20 minutes

  • Complete Time:     half-hour

  • Yield:     4

  • Class:     Essential Dish

  • Delicacies:     Asian

  • Weight loss program:     Vegan

Description

This simple 30-minute cauliflower chickpea curry is creamy, hearty and so scrumptious served with rice or contemporary naan.

  • 1 medium white onion, diced (1 cup, 200 g) 
  • 3 cloves garlic, finely chopped (15 g) 
  • 1 inch piece of contemporary 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 pink bell peppers, sliced (2 cups, 300 g)
  • 1 small to medium-sized head cauliflower, stems and leaves eliminated, chopped into florets (500 g) 
  • 2 tbsp tomato paste (28 g)
  • 4 tbsp yellow or pink curry paste (56 g)
  • 1 14 oz can full-fat coconut milk (400 mL) 
  • 1/2 cup water 
  • salt
  • as much as 1 tsp chili flakes, to spice choice (optionally available) 
  • 1/2 cup contemporary cilantro, finely chopped
  • cooked rice, for serving, optionally available

Directions

  1. Saute Aromatics: Warmth oil in a medium sauce pan over medium warmth, add onion, garlic and ginger. Sauté till smooth, roughly 2-3 minutes. 
  2. Add Tomato and Curry Paste: Stir within the tomato paste and curry paste and prepare dinner for an extra 2-3 minutes. Stirring usually.
  3. Add Chickpeas and Greens: Add the chickpeas, carrots and. pink peppers and stir till effectively coated. 
  4. Add Coconut Milk, Water and Cauliflower: Add the cauliflower, can of coconut milk and 1/2 cup of water. Season with salt. Carry to a simmer and permit to prepare dinner for 10-Quarter-hour till all of the greens are tender. 
  5. Season and Serve: Style and season with salt and pepper. Add chili flakes for added warmth, in case you’d like. Take away from the warmth and stir in chopped cilantro. Serve over a mattress of rice.

Notes

Storing: Retailer in a sealed container within the fridge for as much as 5 days or freezer for as much as 3 months. If frozen, thaw in a single day within the fridge. Reheat on the stovetop or within the microwave till heated to your choice.

Vitamin

  • Serving Dimension: 1/4 of recipe
  • Energy: 236
  • Fats: 12 g
  • Carbohydrates: 25 g
  • Protein: 6 g

Key phrases: cauliflower and chickpea curry, chickpea cauliflower curry