Vegan Cauliflower Curry with Chickpeas

Simmered in a rich and healthy coconut milk sauce, this 30-minute vegan cauliflower curry with chickpeas is a simple weeknight meal! It’s flavorful, easy to make, and family-friendly!

It’s no secret that I love a good vegan curry! It wasn’t a flavor I was too familiar with growing up, but it’s something I’ve grown a taste for.

My family loves my vegan curried lentils, and sweet potato curry! In the fall and winter months, I make my butternut squash curry. If you’re looking for a delicious curry sauce to add to your steamed vegetables, try this tomato curry sauce by Southern Kissed!

Tender cauliflower florets are simmered in a low-fat coconut milk curry sauce, and paired with crunchy carrots, bright green peas, and chickpeas for added protein!

It’s full of flavor and so simple to make! Dinner is on the table in less than 30 minutes! It’s a great addition to your weekly vegan meal prep! The best part is it tastes even better the next day!

👩‍🍳 Why This Recipe Works

• Super Flavorful
• Done in 30 minutes
• Easy Dinner Recipe
• Filled with vitamins and nutrients
• Family Friendly
• Good Curry Flavor
• Whole food plant-based
• Naturally Gluten-Free

🌿 Ingredients and Notes

Cauliflower and Veggies: You’ll need one whole head of cauliflower chopped into florets. You could also use frozen cauliflower if you desire. Other added veggies include carrots and frozen peas. Feel free to add other vegetables you have such as bell peppers, or onion.

Seasoning: There are a variety of different curries on the market. This recipe calls for yellow curry seasoning. In addition, I added turmeric, coriander, cumin, and salt. If you want the extra spice, add some cayenne or black pepper. You could also use a red curry paste as a substitute for the yellow curry seasoning.

Coconut Milk Sauce: I use light coconut milk to cut back on the calories and fat. However, you can use full fat if you desire. It is combined with vegetable stock.

Chickpeas: Use a 15 oz can of chickpeas that are drained and rinsed. You can also use dried chickpeas, but they will need to be pre-cooked, and this will take extra time.

Scroll to the bottom of the post to the recipe card for complete measurements and instructions.

🔪 Step by Step Instructions

Step 1: Combine coconut milk, and vegetable broth in a sauté pan over medium heat. Whisk together to combine. Add spices: curry powder, turmeric, cumin, coriander, and salt. Whisk until combined. Add minced garlic, and minced ginger. Bring to a simmer over medium-high heat.

Step 2: Add chopped cauliflower and carrots. Cover and simmer until tender. About 15 minutes.

Step 3: Add chickpeas. Cover and simmer an additional 5 minutes. Add frozen peas. Stir to combine. Simmer for 1-2 minutes or until peas are thawed.

Step 4: Transfer to serving dishes. Serve with brown rice, a wedge of lime, and fresh chopped cilantro.

💭 Expert Tips

• Add the cauliflower and carrots to the pot first. They will take the longest to cook.
• Don’t add the peas until the very end. If they are added too soon, or sit in the sauce simmering they will lose their bright green color.
• If your cauliflower isn’t as tender as you like it, cover and cook an additional 5 minutes.
• Using canned chickpeas keeps the cooking time down. Be sure to drain and rinse the chickpeas before adding them to the pot.

❓Recipe FAQS

👪 How to Serve

There are many ways you can serve this curry dish. If you prefer, you can enjoy it without any additions. However, I like to add a whole grain with my curry. Here are a few of my whole food plant-based suggestions…

• Brown Rice
• Quinoa
• Whole Wheat Naan Bread
• Farro
• Whole Wheat Pita
• Baked Potato
• Baked Sweet Potato

❄️ How to Store and Keep

Refrigerator: Allow the vegan cauliflower curry to cool completely before transferring to an airtight container. Store in the refrigerator for 3- 5 days. If serving with rice, or another whole grain, store the two in separate containers to prevent the rice from getting soggy.

Freezer: You can also freeze this dish. Be sure to allow it to cool completely. Then transfer to a freezer-safe container. Make sure all air is removed to prevent freezer burn. Label with the date and contents. It will keep in the freezer for 2-3 months.

Reheat: If frozen, transfer to a pan on the stove. Allow defrosting. Bring to a simmer, and then serve. If not frozen, you can simply reheat in the microwave or stovetop until warm.