Chickpea Cauliflower Curry. Delicious, aromatic, creamy and vegan. A wonderful dish for dinner or lunch. This recipe only takes 35 minutes!
Over the weekend, I decided to take a break from recipe development and share with you an adapted recipe from a blog called Wholefully. I didn’t follow the recipe exactly with some substitutions and measurement adjustments, as my husband prefers a less spicy curry dish.
I paired this dish with some basmati rice mixed with a hint of dairy-free butter. The result was very flavourful, aromatic and full of texture due to the chickpeas.
It was pretty close to the authentic curries I’ve had cooked by my Malaysian mother-in-law who knows her stuff when it comes to curry. It really comes down to using top quality curry paste and ingredients.
Other recipes you may like!
If you’re a meat eater
I’d recommend adding some chicken thighs to this dish. I’m not a vegan or vegetarian and I still consume humane chicken and wild-caught seafood but to a minimum for health and environmental reasons. I’ve inserted instructions below on where to add the chicken in the recipe and how much more time is required to make a Chicken Curry.
For this recipe
I’m using Thai Kitchen Yellow Curry Paste and their organic non-lite coconut milk, Eden Foods organic canned chickpeas, Nutiva coconut oil, San Marzano whole peeled tomatoes, red bell pepper, cauliflower, ginger, cilantro, onion, garlic, salt and pepper.
Give it a try!
Well I hope you give my adapted Chickpea Cauliflower Curry recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!
Chickpea Cauliflower Curry
- 1 cauliflower head broken into florets
- 1 red bell pepper
- 4 garlic cloves minced
- 1 small cooking onion diced
- 1 tsp of grated ginger
- 1/4 cup fresh cilantro roughly chopped
- 400 ml organic whole fat coconut milk unsweetened
- 400 ml organic canned chickpeas drained and rinsed
- 2 cups whole-peeled tomatoes
- 3 tbsp of yellow curry paste
- 2 tbsp of organic coconut oil
- 1 tsp salt
- 1 tsp pepper
- Optional: 6 organic free-range chicken thighs
- In a large pot set on low-medium heat, melt coconut oil and fry curry paste until fragrant. (At this point, this is where you add in chicken thighs and fry until they’re golden brown on each side.)
- Add in ginger, garlic, onion, and bell peppers. Fry until soft. (Flip over chicken).
- Pour in the coconut milk, whole peeled tomatoes and stir until well combined. Next add in the chickpeas and cauliflower. Bring to a boil, lower heat, and simmer for 15-20 minutes without a lid until the sauce is reduced. Season with salt and pepper. (If you’re cooking chicken, you would need to cook this for 35-40 minutes until chicken is cooked at the bone).
- Remove off heat. Garnish with cilantro. Serve with buttered basmati rice or naan and enjoy!