A creamy, comforting curry packed with tender cauliflower, hearty chickpeas, and rich coconut milk—perfect for a cozy plant-based meal.

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

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Heat coconut oil in a large skillet or pot over medium heat. Add onion and sauté for 3–4 minutes until soft.

Add garlic and ginger, cooking another minute until fragrant.

Stir in curry paste, turmeric, and cumin, cooking for 1 minute to toast the spices.

Add cauliflower florets and chickpeas, stirring to coat in the spices.

Pour in coconut milk and broth, bring to a simmer. Cover and cook for 15–20 minutes, until cauliflower is tender.

Stir in lime juice, and season with salt and pepper to taste.

Serve warm, topped with fresh cilantro over rice or with naan.

For extra spice, add red pepper flakes or a chopped chili with the garlic.

Use light coconut milk for a lower-fat option, but full-fat gives the creamiest result.

Leftovers keep well in the fridge for up to 4 days and taste even better the next day.

Great for meal prep or freezing in batches.