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Large dutch oven filled with vegan cauliflower chickpea curry garnished with cilantro. Next to it is lime wedges and a bowl of white rice.
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5 from 3 votes

Cauliflower Chickpea Curry

Easy vegan cauliflower chickpea curry loaded with chickpeas, veggies, potatoes, and coconut milk for an authentic Thai curry at home. Packed with plant-based protein, veggies, fiber, and healthy fats, all you need is 30 minutes and one pan to make a healthy vegan curry. Gluten-free and dairy-free.
Course Main Course
Cuisine American
Keyword cauliflower chickpea curry, vegan chickpea curry, vegan thai curry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7 cups
Calories 453kcal
Author Kelly

Ingredients

  • 1 tablespoon coconut oil
  • 1 1/2 tablespoons curry powder, divided
  • 1/2 tablespoon ground turmeric
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 cup diced onion (120 grams)
  • 1 medium-large sweet potato, cubed (2 1/2 cups/300 grams)
  • 2 large bell peppers, julienned (4 cups/400 grams)
  • 4 heaping cups cauliflower florets (400 grams)
  • 1 15-ounce can chickpeas (drained and rinsed)
  • 1 13.5-ounce can full fat coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup water
  • salt and pepper, to taste
  • for serving: white rice, cauliflower rice, cilantro, lime wedges...

Instructions

  • Heat a large dutch oven or nonstick pan over medium-low heat. Add oil and let it get hot, about 30 seconds. Add 1 tablespoon curry powder, ground turmeric, garlic, and ginger and toast the spices by stirring until fragrant and well combined, about 30 seconds. Careful not to let the garlic burn.
  • Add onion, sweet potato, salt and pepper, and 1/3 cup water. Mix well to combine. Cover with a lid, and cook for 5 minutes, stirring a few times to make sure it doesn’t burn. Add cauliflower and mix well, cover with a lid, and cook for another 2-3 minutes, stirring occasionally. If needed, add a splash of water if starting to stick.
  • Add peppers and mix well, cover with a lid, and cook for another 2-3 minutes. Add coconut milk, red curry paste, tomato paste, 1/2 tablespoon curry powder, cayenne, chickpeas, and salt and pepper. Stir to combine.
  • Let simmer from 5-10 minutes until vegetables are cooked to your preference. Curry will thicken as you simmer. Serve with toppings and enjoy!

Notes

The thickness of the curry depends on your coconut milk. If you want your curry more 'saucy', add the coconut cream from the top of another can of coconut milk.

Nutrition

Serving: 13/4 cups | Calories: 453kcal | Carbohydrates: 53g | Protein: 12g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Potassium: 1172mg | Fiber: 14g | Sugar: 16g | Vitamin A: 14472IU | Vitamin C: 182mg | Calcium: 105mg | Iron: 4.3mg