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!
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My family loves my vegan curried lentils and sweet potato curry! In the fall and winter months, I make my butternut squash curry.
Tender cauliflower florets are simmered in a low-fat coconut milk curry sauce and paired with sweet 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 meals! The best part is it tastes even better the next day!
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Why You’ll Love This Vegan Cauliflower Curry
Simple Ingredients: Everything you need to make this curry is in your local grocery store.
Easy: This is an easy recipe that’s done in just about 30 minutes.
Healthy: Thanks to all the vegetables in this recipe, it’s loaded with vitamins and nutrients.
Whole-Food and Plant-Based: This recipe is made entirely with plant-based whole-food ingredients.
Bold Flavor: It’s loaded with bold curry flavor.
Ingredients and Notes
Cauliflower and Veggies: A mix of cauliflower, carrots, and peas create a rich, flavorful curry.
Seasonings: A blend of yellow curry, turmeric, coriander, and cumin gives the curry its signature earthy and warm flavor.
Coconut Milk and Vegetable Stock: This combination creates a flavorful sauce.
Chickpeas: Canned chickpeas add more flavor, texture, and protein.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
Thicker Sauce: If you’d like a thicker sauce, add 2 tablespoon of tomato paste. Allow the sauce to simmer and bubble before adding the cauliflower.
Different Veggies: This is a great recipe to clean out your veggie drawer! Add any veggies you like, along with the cauliflower. I suggest sweet potatoes, red bell pepper, green beans, asparagus, zucchini, onions, kale, and spinach.
Spice it Up: This curry has mild flavors. It doesn’t bring a lot of heat. If that’s something that you like, feel free to add some cayenne or black pepper. Garam masala, an Indian spice mix, can also be added for additional flavor.
Dried Chickpeas: You can cook your own dried chickpeas if you prefer.
How to Make Vegan Cauliflower Curry
- Bring the coconut milk and vegetable broth to a simmer in a large
saucepan . Then, add the spices, garlic, and ginger and bring to a simmer.
- Add the chopped cauliflower and carrots, cover, and simmer until tender.
- Add the chickpeas, cover, and simmer for another 5 minutes. Then, add the frozen peas and cook until the peas are thawed.
- Serve with brown rice, a wedge of lime, and fresh chopped cilantro.
FAQ
Curry is an Indian gravy sauce made with various aromatic and spicy ingredients. It can be mild or very spicy, depending on the ingredients used.
The liquid in canned beans and peas is incredibly salty and starchy. Using them without draining them will make an overly salty and chalky dish.
It’s incredibly healthy! It’s made with whole-food, plant-based ingredients, and the sauce is made with vegetable stock and coconut milk.
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. They will lose their bright green color if they are added too soon or sit in the sauce simmering.
- 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. Drain and rinse the chickpeas before adding them to the pot.
Serving Suggestions
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 to 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
Storage
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.
Recipe
Vegan Cauliflower Curry with Chickpeas
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Ingredients
- ¾ cup vegetable stock
- 14 oz can of low-fat coconut milk
- 1 head cauliflower chopped into florets
- 2 carrots diced
- 2 teaspoon fresh ginger minced
- 2 cloves garlic minced
- 15 oz can of chickpeas drained and rinsed
- 1 ½ cup frozen peas
- 2 teaspoon curry powder
- ½ teaspoon turmeric
- ½ tsp coriander
- ½ tsp cumin
- ½ teaspoon salt
- 1 lime sliced into wedges to serve
- ¼ cup cilantro to garnish
Instructions
- Combine coconut milk, and vegetable stock in sauté pan. 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.
- Add chopped cauliflower and carrots. Cover and simmer until tender. About 15 minutes.
- 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.
- Transfer to serving dishes. Serve with brown rice, a wedge of lime, and fresh chopped cilantro.
Video
Notes
- 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.
Angela
So delicious and quick to make!
Beth
Yummy! I can’t wait to give this a try! I’m always looking for something new and healthy to try! So excited to make this!
Genevieve | Fitty Foodlicious
Cauliflower chili sounds like a wonderful fridge foraging meal and perfect for the cold winter months! Yummy!
Luci
This is a tasty vegan cauliflower curry! I’ve been trying out new vegan recipes and this is my new favorite. The dish is so colorful and filling! I can’t wait to make it again.
Jovita
This vegan curry looks amazing. I love that it’s made in half an hour. A great weeknight meal idea!