Go Back
+ servings
vegan cauliflower curry
Print Recipe
5 from 5 votes

Vegan Cauliflower Curry with Chickpeas

Simmered is a rich coconut milk sauce, this vegan cauliflower curry with chickpeas is a simple weeknight meal, loaded with nutrients! It's flavorful, easy to make, and family friendly!
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: vegan cauliflower curry
Servings: 6
Calories: 244kcal

Ingredients

  • 3/4 cup vegetable stock
  • 14 oz can of low-fat coconut milk
  • 1 head cauliflower chopped into florets
  • 2 carrots diced
  • 2 tsp fresh ginger minced
  • 2 cloves garlic minced
  • 15 oz can of chickpeas drained and rinsed
  • 1 1/2 cup frozen peas
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 lime sliced into wedges to serve
  • 1/4 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.
    coconut milk and spices in pan
  • Add chopped cauliflower and carrots. Cover and simmer until tender. About 15 minutes.
    cauliflower and carrots in curry coconut sauce
  • 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.
    cauliflower, carrots, chickpeas, and peas in curry sauce
  • Transfer to serving dishes. Serve with brown rice, a wedge of lime, and fresh chopped cilantro.
    vegan cauliflower curry in white bowl served with rice

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.

Nutrition

Calories: 244kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Sodium: 418mg | Potassium: 668mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3801IU | Vitamin C: 67mg | Calcium: 80mg | Iron: 3mg