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Recipe | Cauliflower and Chickpea Coconut Curry

Cauliflower and Chickpea Coconut Curry Recipe

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 CurryBut 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 Recipe

Cauliflower and Chickpea Coconut Curry

An easy coconut curry made with chickpeas and cauliflower.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings


  • 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


  • 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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  • Reply
    December 7, 2014 at 4:56 pm

    Made this today and I’m also a spice fan – when I took the lid off for the last 5 minutes I added some dried chills and it gave it a really nice kick!

    • Reply
      October 6, 2016 at 2:25 pm

      I added quite a few dried chilli flakes and in general more of the spices to fortify the taste.
      Goes great with garlic naan.

  • Reply
    February 24, 2015 at 7:06 pm

    It would be helpful to have the steps listed individually, rather than clumped together as #1. Putting everything into one step makes it harder to follow this recipe.

  • Reply
    Agree w. Claire
    May 3, 2015 at 4:39 pm


    1. Start your rice if accompanying the dish.

    2. Over medium heat, heat the coconut oil in a large Dutch oven. Wait for it to get hot (test with sample pieces for a sizzle sound if needed).

    3. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.

    4. Stir in the spices and cook until they’re fragrant, about 1 minute.

    5. Add the chickpeas, tomatoes, coconut milk, and cauliflower.

    6. Increase the heat to medium-high and bring to a boil.

    7. Then reduce heat to low, cover, and simmer for 15 minutes.

    8. Uncover and cook 5 minutes more, or until sauce has thickened slightly.

    9. Start your frozen Naan bread in the toaster oven.

    10. Season with salt and pepper to taste and garnish each serving with cilantro after plating.

    • Reply
      Louis Brayer
      November 22, 2016 at 11:16 am


  • Reply
    July 13, 2015 at 12:14 am

    Looks delish! wondering if it is freezable?

    • Reply
      Dana Raidt
      July 16, 2015 at 3:56 pm

      Hi emm, cauliflower can sometimes get a tiny bit mushy when frozen and reheated, but I think it would still taste great if you froze it!

  • Reply
    December 31, 2015 at 9:31 am

    this was awesome. goes straight to our make-more-often list!!!! greetings form germany!

  • Reply
    January 14, 2016 at 3:30 pm

    I made this last night and it was delicious! Do you know how many calories are in a serving?

  • Reply
    Lovely idaho
    February 25, 2016 at 11:12 pm

    Made this tonight and the whole family went cookoo for it! I added sliced carrots to the dish as well as some coconut nectar and topped it off with some shredded coconut, which my kids adore. There’s only a small serving left for tomorrow’s lunch. (Lucky me!)

    • Reply
      March 1, 2016 at 8:38 am

      Thank you for your comment – I’m so glad it was a hit!

  • Reply
    March 23, 2016 at 7:27 am

    Just made this for dinner and was just amazing! Thanks for an awesome recipe. 🙂

  • Reply
    April 19, 2016 at 4:55 pm

    Our family made this many times. It makes rounds in the dinner menu often. We serve it with coconut rice and freshly made flat bread. Leftovers don’t exsist!

    • Reply
      April 24, 2016 at 4:39 pm

      Thank you for your comment – I’m glad you enjoy the recipe! 🙂

  • Reply
    June 9, 2016 at 11:09 am

    So delicious!! Thank you for the recipe, my hubs and I love it! 🙂

  • Reply
    July 6, 2016 at 10:55 am

    Tested this recipe yesterday to use for car camping. It will work perfectly since it’s a one pot dish. Very flavorful, although I will add a jalapeño or two in the future. I followed the recipe except substituted a 28 ounce can of whole tomatoes for the two cans of diced and it worked fine. I just broke the tomatoes up by hand before adding.

    • Reply
      July 6, 2016 at 8:26 pm

      It’s definitely not a spicy curry, so jalapeños or dried chili peppers are perfect for adding some heat. I’m glad you enjoyed the recipe!

  • Reply
    October 16, 2016 at 6:55 pm

    I made this tonight, and it was fabulous. The only thing I added was a bit of lime juice. Thanks for sharing… I’ll be making this again!

  • Reply
    March 9, 2017 at 9:22 am

    Do I need to drain the diced tomatoes?

    • Reply
      March 10, 2017 at 9:33 am

      Nope! You can just add the entire can to the pot.

  • Reply
    March 30, 2017 at 11:24 am

    That sounds delicious — where might I find coconut nectar? (is it like coconut water?)

    • Reply
      March 31, 2017 at 9:52 am

      It’s actually a sweetener! You should be able to find it in places like Whole Foods, and you can definitely find it online. 🙂

  • Reply
    June 13, 2017 at 6:06 pm

    Can I cook this all together in a Crock-Pot

    • Reply
      June 14, 2017 at 8:56 am

      I think that would work, but we haven’t tested it out so I can’t say how long or what setting you’d need to cook it at.

  • Reply
    Diane B
    August 5, 2017 at 12:15 pm

    This was delicious. I made it yesterday. It was easy to make. Added a bit of shredded coconut. Will try almonds next time.

  • Reply
    Kathy Duncan
    August 30, 2017 at 10:15 pm

    I love this recipe but I add less tomatoes, more spices and chile. Sometimes I put peas in too!

  • Reply
    sarah smith
    January 17, 2018 at 3:44 pm

    i may be crazy, but i expected to see curry in the ingredients. I actually used curry instead of turmeric and its very good.
    I also added other vegetables that I had on hand.

    • Reply
      Katie Trant
      January 22, 2018 at 2:00 pm

      Hey Sarah! You’ll rarely see curry powder in a traditional Indian recipe. More often, curry refers to a blend of spices. Glad the recipe worked out for you with the curry powder, though!

  • Reply
    November 14, 2018 at 2:59 am

    5 stars
    its very good but I think you should put some nutrition information about this meal cause I calculate my every day calories.

  • Reply
    Judy Donnelly
    December 4, 2018 at 12:49 am

    What can be substituted for the chick pies, do not like them at all.

  • Reply
    December 8, 2018 at 2:25 pm

    I have all the ingredients minus coriander… can I substitute another spice in? I wanted to make tonight without having to go to the store. Thank you!

  • Reply
    July 10, 2019 at 2:46 pm

    5 stars
    Very good recipe! Tried for the first time today! It’s a keeper and a go to for sure! Thanks for sharing!

  • Reply
    Marilyn Reynolds
    April 15, 2020 at 12:52 pm

    5 stars
    This recipe is a keeper! The flavors were amazing and I did add nearly twice the recommended spice. Plus some cayenne pepper to give it some “punch”. It is the first time I soaked chick peas and I will definitely do that again. My husband loved this and said I should make it once a week. Basmati rice and it’s a great meal.

  • Reply
    Anastassia Kolde
    April 16, 2020 at 1:09 am

    5 stars
    This has been our family favorite and a staple already for few years. Thank you so much for this recipe!

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