Cauliflower Chickpea Curry

This easy, one-pot cauliflower chickpea curry is full of bold flavors and ready in under 30 minutes. It’s vegan & dairy free, and uses a base made with coconut milk.

About the Recipe

This curry recipe is simple and delicious. You’ll add all of the ingredients to a skillet and simmer them together until the flavors are infused and the cauliflower is cooked through.

This curry uses cauliflower and chickpeas, but if you’re looking for a similar recipe with different veggies, check out our Red Thai Curry (cauliflower, carrots, red peppers).

One of the best parts of this recipe is that it’s easy to adjust to your own preferences. Taste your curry as you cook it, and try adjusting the following to create your own perfect flavor profile:

Curry Flavors & How to Adjust Them

• Spice: for more or less spice, adjust the amount of red curry paste that you add.
• Sweetness: this recipe calls for a tablespoon of maple syrup to add sweetness. For a sweeter curry, double this.
• Creaminess: this recipe uses coconut milk as part of the base of the curry. For a creamy curry, use regular coconut milk — or for a lighter version use light/fat-free coconut milk.
• Saltiness: most of the saltiness of this recipe comes from soy sauce. Add more soy sauce for more saltiness. You can also use coconut aminos.

How to Cook Cauliflower Chickpea Curry

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The full recipe is below, but here’s a quick overview of how to cook cauliflower chickpea curry. In short, you’ll add all of your ingredients to a large pot and simmer them until cooked!

Step 1: Saute Ginger & Garlic

Heat a large, deep skillet or pot over medium heat (I use this 13″ pan). Add the olive oil (or coconut oil). Add the garlic and ginger and sauté for 2 – 3 minutes, until fragrant but not browned. 

Step 2: Add Curry Paste

Using a wooden spoon or spatula, add the curry paste to the skillet and stir to mix it with the garlic and ginger. The curry paste can be clumpy, so use your wooden spoon to mash it together with the garlic and ginger.

Step 3: Boil the base of your curry

Add the coconut milk, turmeric, curry powder, soy sauce, and maple syrup. Maple syrup is optional for some added sweetness (it’s delicious)! Stir to combine and then bring the skillet to a boil.

Step 4: Add Cauliflower + Chickpeas

Once boiling, add the cauliflower and chickpeas (drained) and bring the skillet to a low simmer. Your heat should be turned up high enough so that your pan is simmering, but not so high that it begins to boil up.

Step 5: Simmer, Simmer, Simmer!

Add a lid to your skillet and let simmer for 10 – 15 minutes, until the cauliflower is tender. To test your cauliflower, stick a fork in it to make sure that it’s cooked through and soft. Your chickpeas should also be tender.

Step 6: Adjust Your Flavors

Season your curry with salt and pepper to taste. Adjust the flavors of your curry if desired: add more red curry paste if you would like it spicier. You can also add more turmeric or curry powder if you desire a stronger curry flavor.

See the section titled ‘Curry Flavors and How to Adjust Them’ at the top of this page for more information on how to adjust the flavor profile of your curry.

Step 7: Serve & Enjoy!

Serve over white rice, brown rice, or quinoa. Optionally, squeeze fresh lime juice over your bowl before eating (highly recommend this!). Garnishes include: cilantro, sesame seeds, red pepper flakes, and — for even more spice — a drizzle of Sriracha sauce. 

How to Store Cauliflower Chickpea Curry:

Store your cauliflower chickpea curry in an airtight container or plastic bag in the fridge for up to 3 – 4 days or in the freezer for up to 1 month.

Note: this is a tasty meal as leftovers! Because it holds its flavor and texture well this is a great recipe to make ahead of time or use as meal prep for the week.

Can You Freeze Cauliflower Chickpea Curry?

Yes, you can freeze cauliflower chickpea curry. Let it cool and then store it in an airtight container or plastic bag. Freeze for up to 1 month.

Product Recommendations for This Recipe:

Here’s my favorite products that I use to make this curry. If you cook a lot of curry or similar dishes, check them out:

• Skillet: I love this 13″ skillet with high sides for cooking dishes like curry with a lot of liquid. We’ve had it for years and it has served us well. This one is also more budget friendly than most of the alternatives.
• Red Curry Paste: there’s plenty of options for this, but this brand (Thai Kitchen) is the one that most grocery stores carry. Check for it in your international aisle as a small red bottle.
• Storage: for meal prep & storage, these are my go-to. They have space for 3 items and make meal prepping more convenient.
• Sriracha: lastly, I love topping this recipe with a drizzle of this Sriracha for extra spice, like in the photo below! 🙂

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