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This vegetable cauliflower chickpea curry is packed with flavor. A vegan curry recipe made with delicious coconut milk, quick, easy and will be a weeknight favorite.
Curry Vegetables
Chickpeas are high in protein and rich in vitamins, minerals and fiber, so they are a great meat replacement. Cauliflower is also high in fiber and is high in B-vitamins. When it comes to making a meatless curry, they are my go-to vegetables to use.
Peeling Ginger
When it comes to peeling ginger, I always use a spoon. There’s a lot of little knobs on ginger, so using a peeler can be difficult. By using a spoon, you can easily and quickly peel the skin and not lose a lot of ginger in the process.
Building Flavor in Curry
Curry is all about flavor. Start with aromatics, sautéing garlic, onion, and ginger. I like to up the heat by adding some chopped jalapeños. Curry powder is the base, then I added some extra turmeric because it has great anti-inflammatory benefits. Like my red curry chicken recipe, I use curry paste to enhance the flavor, but this time it’s green curry paste.
Curry Sauce
Make sure to use full fat coconut milk in this recipe, it will give you a thick and rich sauce for the curry. I also add vegetable broth to increase the liquid, because I love to have enough sauce to mop up with bread and rice.
Curry Pairing
My favorite way to enjoy this cauliflower chickpea curry dish is with basmati rice and toasted naan bread. You can add a few jalapeños on top for some added heat, and cilantro for garnish. Serve with a lime wedge to help punch up the flavor and for a refreshing note.
Cauliflower Chickpea Curry Tips/FAQ’s
- Peel ginger with a spoon, it’s quick and you don’t lose a bunch of ginger
- Use full fat coconut milk, it will give you a thick and rich sauce
- Curry powder already has many spices, but brighten it up with fresh ginger, garlic, and onion
- Recipe was made with fresh cauliflower not frozen, it may alter the sauce
- Serve with limes to punch up the flavors and add brightness
This vegan cauliflower chickpea curry recipe is the perfect easy dinner for you and your family that is packed with vegetables and flavor.
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Cauliflower Chickpea Curry
Ingredients
- 1 head cauliflower (leaves removed, cut into small florets)
- 15.5 ounces canned garbanzo beans (rinsed)
- 4 tablespoons olive oil (divided)
- 1/2 yellow onion (diced (3/4 cup))
- 2 inches ginger (peeled and minced)
- 4 cloves garlic (peeled and minced)
- 1 jalapeño (seeds removed and diced (use half if you want less spicy))
- 1 1/2 tablespoons green curry paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 13.5 ounces full fat coconut milk (1 can)
- 1 cup vegetable broth
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons cilantro (chopped + more for garnish)
Serve with
- Lime wedges
- Basmati rice (prepared to package instruction)
- Naan bread
Equipment
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Instructions
- In a large skillet or dutch oven, over medium heat, add in 2 tbsp olive oil, onion and jalapeño. Sauté until onion softens, about 4 minutes. Add in the ginger and garlic, sauté an additional minute until fragrant.
- Add in the curry paste, curry powder, and turmeric powder. Mix until combined, add in the additional 2 tbsp of olive oil if needed. Allow the spices to cook for a minute. Whisk in the coconut milk until the clumps are removed and the 1 cup of vegetable broth. Taste and add in kosher salt and freshly ground black pepper. Bring to a boil.
- Once boiling, add in the cauliflower and chickpeas then lower the heat to simmer. Cover and allow the cauliflower to cook until fork tender, about 15 minutes. Do not overcook, you don’t want the cauliflower to get mushy. Add in the cilantro, stir, and serve with basmati rice, naan bread, and lime wedges.
Notes
- Peel ginger with a spoon, it’s quick and you don’t lose a bunch of ginger
- Use full fat coconut milk, it will give you a thick and rich sauce
- Curry powder already has many spices, but brighten it up with fresh ginger, garlic, and onion
- Recipe was made with fresh cauliflower not frozen, it may alter the sauce
- Serve with limes to punch up the flavors and add brightness
