Looking for a comforting dish that’s not only delicious but also incredibly simple to prepare? Look no further! This Easy Vegan Cauliflower Chickpea Curry is packed with flavor, nutrients, and just the right amount of spice. Perfect for busy weeknights or lazy weekends, this curry comes together in no time and is sure to impress both vegans and non-vegans alike.

What Sets This Recipe Apart

This Easy Vegan Cauliflower Chickpea Curry stands out for its rich, creamy texture and vibrant flavors, thanks to a delightful combination of coconut milk and yellow curry paste. The addition of chickpeas and cauliflower makes it hearty and satisfying, while still being light and healthy. Plus, it’s incredibly versatile—serve it over fluffy white rice or enjoy it with cauliflower rice for a lower-carb option. With minimal prep and cooking time, it’s the perfect weeknight meal that doesn’t sacrifice on taste.

What’s in the Bowl

This curry is not only delicious but also made with wholesome ingredients. Here’s what you’ll need:

1 tablespoon coconut oil: For sautéing and adding a hint of coconut flavor.
1 large red pepper, roughly chopped: For sweetness and color.
15 ounces canned petite diced tomatoes: About 1 can, very well drained for a flavorful base.
1 cup full-fat coconut milk: To make the curry creamy and rich.
1 tablespoon yellow curry paste: For that essential curry flavor.
2 teaspoons tapioca starch: To thicken the curry slightly.
1 tablespoon reduced-sodium soy sauce: For a savory depth of flavor.
1 tablespoon coconut sugar: To balance the flavors with a hint of sweetness.
15 ounces canned chickpeas: About 1 can, drained and rinsed for protein and texture.
2 cups cauliflower: Cut into large florets for a nutritious addition.
Squeeze of fresh lime juice: For a bright finish.
Pinch sea salt: To taste.
Cilantro: For garnish and freshness.
Green onion: For garnish and added crunch.
Cooked white rice or cauliflower rice: For serving.

Before You Start: Equipment

Before diving into the cooking process, make sure you have the right tools ready:

Large skillet or wok: For sautéing the ingredients and simmering the curry.
Wooden spoon or spatula: For stirring and combining the ingredients.
Measuring cups and spoons: To ensure accurate ingredient portions.
Cutting board and knife: For chopping vegetables.
Can opener: For opening canned ingredients.

Cook Easy Vegan Cauliflower Chickpea Curry Like This

Ready to make your Easy Vegan Cauliflower Chickpea Curry? Follow these simple steps:

Step 1: Sauté the Vegetables

In a large skillet or wok, heat the coconut oil over medium heat. Once hot, add the roughly chopped red pepper and sauté for about 3-4 minutes, or until it begins to soften.

Step 2: Add the Tomatoes and Curry Paste

Stir in the diced tomatoes and yellow curry paste. Cook for an additional 2-3 minutes, allowing the flavors to meld and the mixture to become fragrant.

Step 3: Incorporate the Coconut Milk

Pour in the full-fat coconut milk and stir well to combine. This is where the magic happens! The curry will start to take on a creamy texture.

Step 4: Thicken the Curry

In a small bowl, mix the tapioca starch with a bit of water to create a slurry. Add this to the skillet along with the soy sauce and coconut sugar. Stir continuously until the mixture thickens slightly, about 2-3 minutes.

Step 5: Add Chickpeas and Cauliflower

Next, add the drained chickpeas and cauliflower florets to the skillet. Stir well to coat the cauliflower in the curry sauce. Allow the curry to simmer for about 10-12 minutes, or until the cauliflower is tender but still holds its shape.

Step 6: Finish with Lime and Seasoning

Once the cauliflower is cooked, squeeze in some fresh lime juice and season with a pinch of sea salt to taste. Stir to combine all the flavors.

Step 7: Serve and Garnish

Serve the curry over your choice of cooked white rice or cauliflower rice. Garnish with fresh cilantro and sliced green onion for a pop of color and flavor.

How to Make It Lighter

If you’re looking to lighten up this Easy Vegan Cauliflower Chickpea Curry without sacrificing flavor, consider these adjustments:

Use light coconut milk instead of full-fat for a lower calorie option.
Reduce the amount of coconut sugar or substitute it with a natural sweetener like stevia.
Swap out chickpeas for lentils, which are lower in calories and still provide protein.
Serve with steamed vegetables instead of rice to cut down on carbs.

If You’re Curious

This Easy Vegan Cauliflower Chickpea Curry is more than just a meal; it’s an experience. Not only is it rich in plant-based protein and fiber, but it also boasts an array of vitamins and minerals from the vegetables used. Cauliflower is known for its antioxidant properties, while chickpeas provide a hearty dose of protein. Plus, the vibrant spices in the curry can boost your metabolism and enhance overall health.

Make-Ahead & Storage

This curry is perfect for meal prep! Make a big batch and store it in the refrigerator for up to 4 days. You can also freeze portions in airtight containers for up to 2-3 months. Just reheat on the stovetop or in the microwave when you’re ready to enjoy it again. The flavors actually deepen over time, making leftovers even more delicious!

Don’t Miss These

Sally’s Baking Addiction for more baking inspiration.
Pinch of Yum for healthy and delicious recipes.
Minimalist Baker for simple and easy vegan options.

Final Thoughts

This Easy Vegan Cauliflower Chickpea Curry is a delightful dish that brings together aromatic spices, creamy coconut milk, and wholesome vegetables into a satisfying meal. Whether you’re a seasoned vegan or just exploring plant-based options, this curry is sure to become a favorite in your kitchen. It’s easy to make, packed with flavor, and perfect for any occasion. So, gather your ingredients, follow the steps, and enjoy a bowl of comfort that’s both nourishing and delicious. Happy cooking!

Print Recipe Save it for later