Cauliflower Chickpea And Coconut Curry
Warm, hearty, and wonderfully aromatic, Cauliflower, Chickpea, and Coconut Curry is one of those comforting dishes that feels like a hug in a bowl. Made with simple pantry staples and wholesome vegetables, it’s perfect for busy weeknights, yet flavorful enough to impress at any dinner table. Whether you’re vegan, vegetarian, or simply looking for a nourishing plant-based meal, this curry is sure to become a staple in your kitchen.
Why You’ll Love This Curry
- One-pot meal that’s easy to make and clean up.
- Naturally vegan and gluten-free.
- Packed with plant-based protein and fiber from chickpeas.
- The creamy coconut milk balances the spices perfectly.
- It gets even better the next day—hello, leftovers!
Ingredients
- 1 tablespoon coconut oil (or olive oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon chili flakes (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1 medium head cauliflower, cut into small florets
- 1 can (14 oz) chickpeas, drained and rinsed
- Salt and pepper, to taste
- Juice of half a lemon or lime
- Fresh cilantro, for garnish
Instructions
- Sauté the aromatics
Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Add the garlic and ginger, and cook for another minute until fragrant. - Add the spices
Stir in the curry powder, cumin, turmeric, and chili flakes. Toast the spices for about 30 seconds to release their aroma. - Build the curry base
Pour in the diced tomatoes (with juices) and coconut milk. Stir to combine. Bring to a gentle simmer. - Add veggies and chickpeas
Add the cauliflower florets and chickpeas. Stir to coat everything in the sauce. Cover and simmer on low for 20–25 minutes, or until the cauliflower is tender. - Season and finish
Add salt and pepper to taste. Squeeze in the lemon or lime juice to brighten the flavors. Stir and taste—adjust seasoning if needed. - Serve
Spoon the curry over steamed rice or warm naan. Garnish with fresh cilantro.
Tips and Variations
- Add greens: Stir in a handful of spinach or kale at the end for extra nutrition.
- Bulk it up: Add cubed sweet potato or carrots for a heartier meal.
- Spice it up: Use fresh green chili or a dash of cayenne if you prefer a spicier curry.
- Make it creamy: Stir in a spoonful of almond or cashew butter for an extra creamy texture.
Storage
This curry keeps well in the fridge for up to 4 days and freezes beautifully. Just let it cool completely before storing in airtight containers.
Cauliflower, Chickpea, and Coconut Curry is the perfect meal when you want something comforting, nourishing, and packed with flavor—all without a long ingredient list or complicated steps. Whether served over fluffy rice or scooped up with warm naan, it’s a delicious reminder that simple ingredients can make magic in the kitchen.
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