Recipe | Cauliflower and Chickpea Coconut Curry

Cauliflower and Chickpea Coconut Curry
The nice thing about moving from the frigid Midwest to the South is that you can gloat to all your family and friends back home about the weather when fall starts. “Oh, it snowed there today? That’s nice. It’s 70 here.” (Yes, I am a terrible person.) But a week or two ago, when I saw people posting pictures of the first snow of the year on Facebook, I felt a little bit jealous. Could it really be? Do I miss snow?!

The last winter we spent in Wisconsin, I pretty much had a mental break over the weather. I worked on the University of Wisconsin campus and I took the bus to work, which meant that I had to walk several blocks to my building everyday in the wee early hours of the morning. And those wee early hours were cold! The wind and the snow and the sub-zero temperatures would make my face ache and by the time I got to the office, my toes would always be numb no matter how many pairs of socks I layered on. I was done! Done with winter!

Cauliflower and Chickpea Coconut Curry But now I feel a little nostalgic for it. Maybe not for the cold weather itself, but for looking out the window and watching the snow fall. And for that feeling of relief that hits you when you enter a warm building after being out in the cold. And for hot stews and curries on cold winter nights! On the worst of the winter days, I’d get home from work, put on my pajamas, and throw together a quick pot of soup or curry. I guess it’s that cozy, bundled up feeling that I miss. So I tried to remedy that with this Cauliflower and Chickpea Coconut Curry.

This is one of those recipes that I never needed a recipe for. Sometimes I’d make it with chickpeas only, other times I’d put different vegetables in it. It’s easy like that. It’s not a spicy curry and the creamy coconut sauce makes it perfect for serving over rice or with a side of naan. This curry is a heaping pot of winter comfort food—even if your winters involve sunny 60 degree days.

Cauliflower and Chickpea Coconut Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Cauliflower and Chickpea Coconut Curry

An easy coconut curry made with chickpeas and cauliflower.

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-inch ginger, peeled and minced
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (14-ounce) can coconut milk
  • 1 medium head cauliflower, broken into florets
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • Cooked rice or naan for serving

Instructions

  1. Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.
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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. Kathy says

    Made this tonight in windy, chilly PA for my husband and 2 grown boys. They ate the whole pot! I fortunately also had brown rice to serve with. Love your page!

  2. says

    I’ve been living on the island of St Barths for 6 months now and it is definitely very weird for me not to have a real winter… Last year I lived in Moscow and gosh how many times I wished I’d never see snow again… But now I kinda miss it. Anyway, I made your beautiful curry for lunch today and it is DELICIOUS :)

  3. says

    I love curry, and the sound of creamy coconut sauce. But I would happily eat it in 60-degree weather instead. :) The temperature this morning was 18 degrees, and the wind was whipping around with the force of hurricane wind yesterday. Yikes.

    • Kiersten Frase says

      The news here have declared that we’re experiencing an “Arctic blast” here because the temperature was in the mid-30s the other day. :) I guess that’s still better than 18 degrees!

  4. Sue says

    We made this for Thanksgiving and LOVED LOVED LOVED it that day and the two other days it was left over. It gets better in the fridge.

  5. says

    I know what you mean about missing snow, and being confused about it! While living in Colorado for a few years I didn’t really enjoy many aspects of the snow, but now that I’m back in California I find that I miss it, at least some of the time. There really is something magical about snow, especially watching it from inside a warm cozy home.

    This recipe looks amazing (but what else is new, all of your recipes are so good!) I featured your recipe in my latest cauliflower recipe round up, thank you!

    • Kiersten Frase says

      Yes, it is magical! Now that most of the country is under show and we’re not, I’m missing it even more. Everyone’s Facebook feed is full of snow pictures! Thanks for including my recipe in your round-up. :)

  6. Carrie says

    I have been reading your recipes all night, I am so excited about them : ) I do not own a dutch oven. Will cooking in a dutch oven vs. a stainless steel pot for this recipe make a HUGE difference in quality of the dish? Thanks!

  7. Joni says

    Outstanding and super-yum! Great on this cold night! This is definitely a keeper. I’m looking forward to trying more of your recipes, thanks for sharing them!

  8. Maria Elena Valle says

    Made it last night and loved it. Just added a little bit more of the garam masala spice. Both of my children loved it but my son would have liked it more spicy. Am loving the recipes you post. Thank you.

  9. Amy Auld says

    I was wondering if this (or any of your recipes) can be frozen once cooked? I am wanting to try making some veggie dishes and freezing them to enjoy when I’m in a rush and can’t spend 40mins cooking. If you can freeze them would you need to defrost before heating them through or could you heat from frozen?

    I’m new to cooking so don’t know that much and hope you can help :)

  10. Steve Mc says

    I am a 51 year old Canadian male so I can definitely relate to the feeling of how a tasty meal cooking on the stove can indeed make one grateful for the comfort of a warm home when the snow is flying. I also have a 21 year old vegetarian/sometimes vegan daughter. I need to eat better myself and I like to try and support my daughter so I am very happy to have discovered your blog. I tried this recipe last night. It was very easy and smelled great while cooking. it was delicious and my daughter liked it. Yay!! I think next time I will make it a bit spicier and maybe toss is some frozen peas for colour. Any tips on getting the sauce a bit thicker? Looking forward to the leftovers today and trying out some other recipes. Great website Kiersten!

    • Kiersten Frase says

      I’m glad you enjoyed the recipe! A little cayenne pepper will add some heat and frozen peas would definitely be a great addition too. As for the sauce, you can increase the heat and boil it uncovered for an additional 5-10 minutes until it thickens up to your liking.

  11. says

    Thanks for this phenomenal recipe! For the amount of curry recipes on the web I have experienced a lot of so-so results. This was so easy and incredibly delicious! Cant wait to check out the other recipes on your blog.

  12. Lauren says

    I just made this for dinner and it was amazing! Even my roommate who swears she doesn’t like coconut or curry anything admitted that she thought, ‘It isn’t bad.” From her, that’s a compliment. This recipe is definitely a keeper!

  13. Heidi says

    Thanks for sharing this recipe! Once a week my vegan sister-in-law and her husband join us for dinner so I am always on the watch for good vegan recipes. We like our curry very rich and spicy, so I added some cayenne and a couple of tablespoons of curry powder…even so, this was a little on the bland side for us. But still enjoyed! I will definitely make it again but next time I’ll add some medium- or hot-spiced curry paste.

  14. Krista says

    Made this for my family tonight, the husband who is a big meat eater really enjoyed it, and so did the very picky preschooler. My son even asked me to make it every night for the rest of the week! Deff going into the recipe rotation and sharing it on facebook!
    Thank you so much!

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