This easy chickpea and cauliflower coconut curry is delicious, creamy, and simple to make. Ready in under 30 minutes, it's great as a quick midweek meal in a hurry.
The protein-packed chickpeas and cauliflower pieces simmer until tender in a mix of spices and coconut milk, before meeting the fresh flavours of zingy lime and fragrant coriander. I like it simple with boiled basmati rice, but feel free to add any sides you like.
This recipe will serve four people as a smaller, lighter meal, or two to three as a larger meal. You can also store any leftovers in the fridge or freezer for future use.
For similar vegan curry recipes, check out this creamy jackfruit curry and easy chana masala.
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Light coconut milk v regular coconut milk
The main differences between light and regular coconut milk are as follows:
- Light coconut milk is a reduced-fat version with a more watery consistency due to the added water. It has less flavour, but it's a healthier option.
- Regular coconut milk is a full-fat version with a creamier consistency. It has a richer coconut flavour, however it's higher in calories, fat, and saturated fat.
I'll often switch between the two depending on what I'm cooking (and whether I'm trying to be a bit healthier that day/week). If you want this curry to be creamier and more indulgent, full-fat coconut milk is the way to go.
Using dried chickpeas instead of tinned
This recipe calls for tinned chickpeas – which are great for convenience – but if you get the chance I’d highly recommend cooking dried chickpeas from scratch.
They have a better flavour and texture, and cooking in bulk allows you to then use them in various recipes like this curry, homemade hummus, or crispy roasted chickpeas.
Find out more about how to cook dried chickpeas or check out my Beginner’s Guide to Pulses.
How to make chickpea and cauliflower coconut curry
Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 3-4 minutes, stirring regularly.
Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.
Once those have softened, add the chickpeas, cauliflower, ground cumin, ground coriander, turmeric, salt, pepper, and chopped coriander stems (but not the leaves). Mix thoroughly and cook for a minute or so.
Next, stir in the coconut milk and water/veg stock. Mix well, bring to a gentle simmer, then cover with a lid and cook on low heat for 10-15 minutes or until the cauliflower pieces are tender.
Once the cauliflower is tender, cook for another few minutes with the lid off to allow some of the liquid to evaporate.
Once you're happy with the consistency, add the lime juice, lime zest, and chopped coriander leaves. Mix well, adjust the seasoning to taste, and serve.
Serving suggestions
- Boiled basmati/white rice
- Pilau rice
- Baked potato
- Ultimate vegan mashed potatoes
- Crispy baked potato wedges
- Chopped fresh coriander
- Sliced spring onions
Recipe FAQ
Yes! There's no need to throw away the stems and leaves – these are edible and just as delicious as the white florets.
Feel free to add other ingredients such as spinach, kale, mushrooms, courgette, aubergine, or cooked potato cubes. You could also thicken the curry and add more depth of flavour by including diced fresh tomatoes or tinned tomatoes.
This curry is 100% gluten-free provided you use a vegan stock that is certified or labelled as such. If you're not sure, simply use water.
You can store this curry in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water to loosen it up.
You can freeze this curry in sealed containers or resealable bags for several months. Coconut milk can sometimes separate when frozen, but this shouldn't be an issue if you thoroughly defrost and reheat the curry.
Variations and tips
- Serving size: This recipe will serve four people as a smaller, lighter meal, or two to three as a larger meal.
- Full-fat coconut milk: If you want this curry to be creamier and more indulgent, go with regular (full-fat) coconut milk (you could always use half and save the rest for a sweet potato dal or mushroom stroganoff).
- Coriander: It's worth taking a few minutes to separate the coriander leaves from the stems. That way you can add the chopped flavourful stems during cooking, then the fragrant leaves at the end.
- Lime: Remember to grate the lime before juicing!
- Heat: I like to include the chilli seeds, but you can remove these if you’re not a fan of the heat. You could also add more chilli if you want a bigger kick.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Easy Vegan Chana Masala
- Vegan Rajma Masala
- Creamy Jackfruit Curry
- Potato and Spinach Curry
- Lemony Butter Bean Stew
- Sweet Potato & Black Bean Chilli
- Creamy Black Bean Curry
- Spicy Tofu Jalfrezi
You can also check out my full list of vegan mains.
Easy Chickpea and Cauliflower Coconut Curry (GF)
Ingredients
- 1 tablespoon coconut oil (or other cooking oil)
- 1 red onion, finely sliced
- 1 red pepper, deseeded and sliced
- 4 cloves garlic, finely chopped
- 2 inch piece of ginger, finely chopped
- 2 fresh chillies, finely chopped
- 1x 14 oz (400 g) tin chickpeas, drained and rinsed
- 1 medium cauliflower (20 oz / 600 g), cut into small florets and pieces (including stems and leaves)
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- Small bunch fresh coriander (stems and leaves)
- 1x 14 oz (400 ml) tin light coconut milk (or full-fat for a creamier curry)
- ½ cup (100 ml) water or veg stock
- Zest and juice of 1 lime
- Salt and pepper, to taste
Instructions
- Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 3-4 minutes, stirring regularly.
- Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.
- Once those have softened, add the chickpeas, cauliflower, ground cumin, ground coriander, turmeric, salt, pepper, and chopped coriander stems (but not the leaves). Mix thoroughly and cook for a minute or so.
- Next, stir in the coconut milk and water/veg stock. Mix well, bring to a gentle simmer, then cover with a lid and cook on low heat for 10-15 minutes or until the cauliflower pieces are tender.
- Once the cauliflower is tender, cook for another few minutes with the lid off to allow some of the liquid to evaporate. Once you're happy with the consistency, add the lime juice, lime zest, and chopped coriander leaves. Mix well, adjust the seasoning to taste, and serve.
Notes
- Easy Vegan Chana Masala
- Vegan Rajma Masala
- Creamy Jackfruit Curry
- Vegan Lentil Dal
- Lemony Butter Bean Stew
- Sweet Potato & Black Bean Chilli
- Creamy Black Bean Curry
- Crispy Baked Falafel
Nutrition
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Vicky
Thank you! Love having new curry recipes - this was really tasty 😋
The Pesky Vegan
Glad you enjoyed!