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Homemade Easy Vegan Cauliflower Chickpea Curry recipe photo

Easy Vegan Cauliflower Chickpea Curry

This Easy Vegan Cauliflower Chickpea Curry is a flavor-packed delight! Enjoy creamy coconut milk and hearty chickpeas in a comforting dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil for sautéing and adding richness
  • 1 large red pepper roughly chopped
  • 15 ounces canned petite diced tomatoes very well drained
  • 1 cup full-fat coconut milk for creaminess and flavor
  • 1 tablespoon yellow curry paste for depth and warmth
  • 2 teaspoons tapioca starch for thickening
  • 1 tablespoon reduced-sodium soy sauce for umami
  • 1 tablespoon coconut sugar to balance flavors
  • 15 ounces canned chickpeas drained and rinsed
  • 2 cups cauliflower cut into large florets
  • 1 squeeze fresh lime juice for brightness
  • 1 pinch sea salt to enhance flavor
  • cilantro for garnish and freshness
  • green onion for garnish and a hint of sharpness
  • cooked white rice or cauliflower rice, for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large pot over medium heat, melt the coconut oil. Once hot, add the chopped red pepper and sauté for about 5 minutes until softened.
  2. Stir in the drained diced tomatoes and yellow curry paste. Cook for another 2-3 minutes, allowing the tomatoes to break down and the spices to bloom.
  3. Pour in the full-fat coconut milk, and stir well to combine. Bring the mixture to a gentle simmer.
  4. In a small bowl, mix the tapioca starch with a few tablespoons of water to create a slurry. Stir this into the curry to thicken it slightly.
  5. Add the drained chickpeas and cauliflower florets to the pot. Stir well to coat everything in the curry sauce. Cover and let simmer for about 15 minutes until the cauliflower is tender.
  6. Once the cauliflower is cooked through, stir in the reduced-sodium soy sauce, coconut sugar, and a squeeze of fresh lime juice. Season with a pinch of sea salt to taste.
  7. Serve the curry over cooked white rice or cauliflower rice. Garnish with fresh cilantro and sliced green onion for an extra pop of flavor and color.

Notes

  • This curry is forgiving; feel free to add any vegetables you have on hand.
  • Adjust the spiciness by adding more curry paste or cayenne pepper.
  • Ideal for meal prep; stores well in the fridge for up to 4 days or in the freezer for up to 3 months.