Cauliflower and Chickpea Curry

  • Author: Kelley


A healthy and super easy vegetarian curry made with coconut milk and Thai red curry.


  • 2 teaspoons coconut oil
  • 1/2 cup sliced white onion (see note)
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 large carrots, peeeled
  • 1 large red pepper, cored, seeded and sliced
  • 1/4 cup red curry paste
  • 1 tablespoon tomato paste
  • 2 (13.5 oz) cans full fat coconut milk
  • 2 tablespoons tamari (see note)
  • 1 medium head cauliflower, cut into florets
  • 1 (15 oz) can chickpeas, drained and rinsed
  • grated zest and juice of 1/2 large lime
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped fresh basil
  • cooked basmati rice, for serving


  1. Melt coconut oil in a large pot of over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add the garlic and ginger and cook for 2 minutes, until fragrant.
  2. Add the carrots and bell pepper and sauté for 2-3 minutes.
  3. Add the curry paste and tomato paste and cook for 1 minute, stirring to coat the veggies.
  4. Stir in the coconut milk, tamari, cauliflower florets, and bring to a simmer.
  5. Add the chickpeas, lime zest and juice, salt, and pepper flakes. Cook until the cauliflower is tender, 10-15 minutes.
  6. Remove from the pot and fold in basil. Serve over basmati rice.


The recipe doesn’t call for onion but I think it’s a great addition. I also subbed tamari for soy sauce to keep the dish gluten free. Lastly, the recipe calls for 1 (8 oz) can bamboo shoots but I didn’t have any so left them out!