Name: Cauliflower Chickpea Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired / Global
Ingredients: 1 tablespoon coconut oil (or olive oil); 1 small onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste (or yellow for a milder flavor); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 medium head cauliflower, cut into florets; 1 (15 oz) can chickpeas, drained and rinsed; 1 (14 oz) can full-fat coconut milk; ½ cup vegetable broth (or water); 1 tablespoon lime juice; Salt and pepper, to taste; Fresh cilantro, for garnish; Cooked rice or naan, for serving

Why You’ll Love This Recipe

I love how this curry brings together plant-based ingredients in a way that’s cozy, filling, and packed with flavor. It’s naturally vegan, gluten-free, and ideal for meal prep. The creamy coconut curry sauce soaks into the cauliflower and chickpeas perfectly, and it tastes even better the next day. It’s my go-to when I want something healthy, hearty, and full of spice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, cut into florets
Canned chickpeas, rinsed and drained
Coconut milk (full-fat for creaminess)
Onion, chopped
Garlic, minced
Fresh ginger, grated
Curry powder
Ground turmeric
Ground cumin
Crushed tomatoes or tomato paste
Vegetable broth or water
Olive oil or coconut oil
Salt and black pepper
Fresh cilantro (for garnish)
Fresh lime (optional, for serving)

Directions

I heat oil in a large pot or deep skillet over medium heat.
I sauté the chopped onion until soft, then add garlic and ginger and cook for another minute.
I stir in the curry powder, turmeric, and cumin, toasting the spices for 30 seconds to release their flavor.
I add the cauliflower florets, chickpeas, and a spoonful of tomato paste or crushed tomatoes, stirring to coat everything evenly.
I pour in the coconut milk and a bit of vegetable broth to loosen the sauce, then season with salt and pepper.
I bring the curry to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.
I taste and adjust seasoning, then garnish with chopped cilantro and a squeeze of lime before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add spinach or kale in the last few minutes of cooking for extra greens. I’ve also used sweet potatoes or carrots alongside the cauliflower. For more heat, I add cayenne pepper or chopped fresh chili. When I want extra richness, I stir in a spoonful of almond butter.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. This curry also freezes well for up to 2 months. To reheat, I warm it on the stove over medium heat with a splash of water or broth to loosen the sauce. The flavor deepens beautifully over time.

FAQs

Can I use frozen cauliflower?

Yes, I’ve used frozen cauliflower in a pinch. I just add it straight to the pot and extend the cooking time slightly.

Is this curry spicy?

It’s mild as written. If I want more heat, I add chili flakes or fresh chili to the base.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less creamy. I prefer full-fat for the best texture and flavor.

What should I serve this with?

I usually pair it with basmati rice, naan, or quinoa. It also goes well with cauliflower rice for a lighter option.

Can I make this in advance?

Absolutely. The flavors improve after sitting, so it’s a great make-ahead meal.

Conclusion

Cauliflower Chickpea Coconut Curry is a simple, flavorful dish that delivers on both comfort and nutrition. I love making it when I want a cozy, satisfying meal that’s packed with spices and creamy goodness. Whether I serve it with rice or scoop it up with warm flatbread, this curry never fails to hit the spot.