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Easy Vegan Chickpea and Cauliflower Coconut Curry with Rice

Easy Chickpea and Cauliflower Coconut Curry (GF)

The Pesky Vegan
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Gluten-free, Vegan
Servings 4
Calories 296 kcal

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 400 g tin chickpeas, drained and rinsed
  • Approx. 600 g cauliflower, 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 400 ml tin light coconut milk (or full-fat for a creamier curry)
  • 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

Serving suggestions: Boiled basmati/white rice, ultimate vegan mashed potatoes, baked potato, crispy baked potato wedges, chopped fresh coriander, sliced spring onions.
Serving size: This recipe will serve four people as a smaller, lighter meal, or two to three as a larger meal.
Light v regular coconut milk: Light coconut milk is the healthier option, however it has a more watery consistency and the coconut flavour isn't as strong. If you want this curry to be creamier and more indulgent, go with full-fat coconut milk.
Cauliflower: For me, 600 grams was equivalent to half a large cauliflower. There's no need to throw away the stems and leaves – these are edible and just as delicious.
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.
Dried chickpeas: Tinned chickpeas are great for convenience, but cooking dried chickpeas from scratch will give you a better flavour and texture. If you want to learn more, check out my guide on how to cook dried chickpeas.
Other veg: 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.  
Gluten-free: 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.
Storage: You can store this curry in the fridge for up to four days or freezer for several months. 
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* The nutrition info below is for one serving of the curry, based on a total of four servings.  

Nutrition

Calories: 296kcalCarbohydrates: 41gProtein: 11gFat: 12gSaturated Fat: 9gSodium: 246mgPotassium: 972mgFiber: 11gSugar: 10gVitamin A: 1742IUVitamin C: 154mgCalcium: 111mgIron: 5mg
Nutrition Facts
Easy Chickpea and Cauliflower Coconut Curry (GF)
Amount Per Serving
Calories 296 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Sodium 246mg11%
Potassium 972mg28%
Carbohydrates 41g14%
Fiber 11g46%
Sugar 10g11%
Protein 11g22%
Vitamin A 1742IU35%
Vitamin C 154mg187%
Calcium 111mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chickpea curry, quick vegan dinner, vegan curry
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