Chickpea and Cauliflower Curry

Cauliflower and Chickpea Curry in a white bowl with rice, with a spoon nearby
Recipe At-A-Glance
Vegetarian20 minutes
This Chickpea and Cauliflower Curry is packed with exotic flavor, but only takes about 20 minutes to put together from start to finish thanks to using curry paste.

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This vegetarian curry is an EXPLOSION of awesome flavor. And the best part? It comes together in less than 20 minutes. Serve it up with some hot-off-the-presses naan, and you’ve got yourself an amazing healthy dinner that the whole family with love.

If you’ve never made curry before, it’s nothing to be afraid of. The best way to get the curry flavor you’re used to from your favorite South Asian restaurant is to use curry paste. Yes, they sell curry powder at most grocery stores, but the flavor of typical curry spices tends to fade very quickly after grinding—so powder form isn’t the best way to get robust flavor.

Spoon full of white rice and chickpea and cauliflower curry on a spoon that is resting on the edge of a white bowl of curry.
White bowl full of chickpea and cauliflower curry and white rice, with a torn piece of naan tucked into the rice.

Curry paste is the wet version of curry powder, and you can probably find it at your regular supermarket in the international foods aisle. Because it is wet, it keeps the flavor of the spices nice and robust, and having a bottle of curry paste in the fridge makes it a BREEZE to make a weeknight curry like this one.

For this recipe, you’re looking to pick up red curry paste—Mae Ploy brand is one that a lot of folks like, but I can’t find it at my supermarket, so I usually just use Thai Kitchen. If you’re a little more advanced, you can also make your own curry paste at home—here’s a great how-to from The Wanderlust Kitchen.

Spoon full of Cauliflower and Chickpea Curry resting on a bowl of curry, rice, and naan

Red curry paste on a spoon, on a marbled background

This recipe also makes an awesome make-ahead meal prep recipe, if you’re so inclined. Just pre-cook the curry and your rice, pop them into meal prep containers, and stash them in the fridge until you’re ready to microwave. Enjoy!


Chickpea and Cauliflower Curry

Chickpea and Cauliflower Curry

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Chickpea and Cauliflower Curry is packed with exotic flavor, but only takes about 20 minutes to come together from start to finish thanks to using curry paste. You can find curry paste in the international food section of most supermarkets!


  • 2 tablespoons coconut oil
  • 2–4 tablespoons red curry paste
  • 1 teaspoon grated fresh ginger
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 14-ounce can coconut milk
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 1 small head cauliflower, broken into small florets
  • 1/4 cup minced fresh cilantro
  • Salt and pepper, to taste
  • Rice, cauliflower rice, and/or naan for serving


  1. Heat the coconut oil and curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant.
  2. Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
  3. Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat, and simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
  4. Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving. Serve over cauliflower rice to keep it grain-free.
Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 480Total Fat: 22gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1924mgCarbohydrates: 62gFiber: 11gSugar: 11gProtein: 14g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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82 Responses
  1. Sally

    I LOVE your blog and one of the reasons is your honesty. As a working mum of two, I totally feel this post – we are just coming out of the “winter of sick” at our house and I’m so done with it….and so, so tired of vomit. Bring on a healthful spring!

    Also, this is dinner tomorrow night!

    1. Cassie

      Isn’t it such wonderful kismet when you just happen to have the exact ingredients you need to make a recipe? It’s meant to be! 🙂

      1. Mark Smith

        Love this. I had everything in the house except the can of chickpeas and cauliflower. One quick trip and problem solved. What a keeper although I cook much differently – i think the ingredients should be introduced to each other very slowly. Hence, after step 1 I added onion + peppers for 3 mins, then garlic for 3 mins, then chick peas for 3, then tomatoes for 3, then ginger for 3, then coconut milk for 3 mins, then cauliflower for 10 mins, then turned off burner for 5 mins (my burners retain a lot of heat,.. so this is slowly reducing the cooking temp), then set aside for 5 mins. Finally, ready to serve beside the rice, for 5 more mins. After that, mix and enjoy. It was amazing. Everything had blended together so nicely.

    2. Lea

      Me, too! Have an opened can of chickpeas and half a head of cauliflower, looking for something I can make up today and serve for lunch tomorrow. Perfect!

    1. Cassie

      I love food that you can make in no time, but tastes like you worked on it for hours—and that’s the joy of curry paste! 🙂

    1. Cassie

      Yeah, we’re a good 2 hour round trip to Indian food—although, remarkably, we have TWO Thai places in our tiny town. TWO.

      1. Omg, I am so jealous! Our nearest Thai place is an hour away. Last year I spied a sign that said “A Touch of Thai” in town and was so excited … until I found out it was a new massage place. Long story short, if you want exotic flavors ’round these parts, you gotta make it yourself. 🙂

  2. Kate Matthews

    I just made this (swapping red lentils for chickpeas) and it is absolutely delicious! Definitely a keeper – thanks Cassie!

  3. Yup, real life! Every family goes through moments like that. In 10 years raising kids I learnt that shit hits the fence periodically. It is always something. Last weekend I had a 9 year old on crutches and 5 year old with 103. I just take it day by day and go to sleep when I can’t take it no more. Next morning things are always a tiny bit better.
    Nah, no one’s life is perfect. I learnt so many times people post on Facebook happily married pics etc. and boom, divorced 3 months later. Happened twice last year. I was like WHAT?!
    Hang in there.

    1. Cassie

      It’s crazy how things ebb and flow like that, isn’t it? You’re just cruising along and BAM, everything seems to fall apart. And you’re right, everything always seems a bit better the next morning!

  4. You life/blog is raw, honest and beautiful. And life is tough. Regardless of if you have kids or not. I don’t have kids and just taking care of myself overwhelms me. You are doing an amazing job.

    Anyway about the curry. I am so happy you love curry and I am so happy you posted this recipe. Lovely pictures. You don’t know how many times when other non indian people come up to me and ask me if I am indian (I am) and they proceed to tell me how they don’t like curry. Usually I just smile and nod. But inside I am going; WHO DOESN’T LIKE CURRRY??!?!!?!?!?

    1. Cassie

      Isn’t “curry” not even really an Indian thing? I always thought it was us North Americans bastardizing another culture (like we are really, really good at doing!).

      1. Bryant

        I love curry! And my wife does too. I made this tonight (first time…in fact first time in months I’ve made anything Indian) and my wife told me it was the best meal we’ve had in a long time. Thanks!
        BTw, my step-mom is from India, and my pastor (and good friend) is from India, but grew up in Malasia. There are probably 20 good Indian/Thai/Asian restaurants within 5 miles of our home. So I get great Indian and Thai food a lot. I live in a large mid-west city and we have a huge asian/east-indian population, so there are great ethnic markets everywhere. And with all the options, it’s still better to make it at home most of the time…
        This recipe is definitely a keeper.

    2. Carrie

      I actually HATE curry. Like would rather starve than eat it haha. Different strokes for different folks.
      p.s. However I would never walk up to someone and say it like you mentioned. ?

  5. Curry is a family favourite and staple at our house with cauliflower bring near the top of the favourite list- yum!

    I’m sorry your daughter was sick- that’s rough. Having 4 kids we always have an extra Tylenol and Advil handy because I swear 99% of the time kids get sick in the middle of the night.

    For the future have you heard of NoseFrida? That, saline drops and a temporal artery thermometer are always on hand at our place. Definite must haves for sick kids.

    I hope your daughter is on the mend and that it doesn’;t hit you next!

    1. Cassie

      Yes, we have a NoseFrida! We’ve (thankfully) never had to use it. This is the first time Juni has been sick in almost two years!

      And we’ll never be without Tylenol again!

  6. Emma

    I’ve been making this curry since you had it on Live Better America, and I’m always excited when we get cauliflower in our CSA because I know we’re going to have this curry! It’s a weeknight staple in our house for sure.

    1. Cassie

      You have no idea how happy it makes my heart that someone recognized this recipe from LBA! I was so crushed when that site went down and all the goodness went down with it. This version is a slight (better!) tweak from the LBA version! 🙂

      1. Emma

        I recognized it because we eat it all the time. I forgot to mention, but we had it for dinner last night, right before seeing your post!

  7. Riley

    I used to subscribe to you via feedly, but stopped when you stopped posting the full post on feedly. I understand why, but I personally just want to read everything in feedly rather than having to click and go to webpage. I do the majority of blog reading on my phone and just find it annoying. I’ve enjoyed reading your blog again as it focuses less on your baby/mom life and more on the garden and what not and for awhile was fine with clicking to view it on your website. Except now the mobile version is unbelievably cluttered with ads as I try scrolling through, making it difficult to see what is the content/photos you posted and what is an annoying ad. I understand that this is your source of income and that adds=$, but your posts are now ugly and incredibly jumbled with ads and difficult to read.

    1. Cassie

      I’m really sorry you are struggling to consume content—that’s never fun! You’ll be happy to hear that I’m currently working on a redesign (launching this summer), and comments like this will really help me shape the new look at feel of BTHR. So thanks for your feedback!

      Like you said, my blog is my career and my family’s sole source of income, so it’s imperative for me to make a living wage based on the full-time hours I put into crafting the (what I hope you think is) high-quality content that I publish for free for my readers. It’s a constant struggle to balance making a site user-friendly while still making it profitable, so thanks for bearing with me while I figure out that balance.

  8. R. Litman

    This recipe sounds delicious! I’m trying hard to make one meatless meal a week(much to my husbands chagrin). This recipe sounds so good that even my hubby won’t miss the meat, maybe. I’ve never cooked with coconut oil before or coconut milk. So I have a question. Does coconut oil and coconut milk make the dish sweet at all? Also, can you recommend a good brand of coconut oil? Thanks.

  9. Daisy Skinner

    I just found your blog site by accident and love how you write. I raised two kids and this blog brought back a typical day, week, etc. with a wistful smile. Thank you for your candor and enjoy the ride. BTW making this curry tonight. ?

  10. Amanda

    I’ve followed your blog for awhile and have a few fave recipes I use over and over (your enchilada sauce, for one!). I made this last night and it was a hit!! My husband didn’t even mind that it was “meatless!” Will add this one to our “favourites!”. Thanks for sharing!

  11. Brittany

    Hi! Really, really excited to try this recipe, but am really considering just using dry curry. I have a really great batch of it right now that holds its flavor very true, so I think it would be a good candidate for trying it. The thing is, though, I’m not sure how much curry powder would be equivalent to the amount of curry paste you’ve recommended? I’m guessing I would need more powder to equal the power of the paste.

    Has anyone tried this with curry powder, and if so, how much did you use?

    1. Mark Smith

      I would be cautious. A good curry powder can pack more punch than a curry paste. I would under add at first, then taste test after the coconut milk has been added. Adjust your flavours before adding the cauliflower. Just a suggestion – my experience is not broad.

  12. Talia

    This sounds amazingly delicious!!! I only have a VH red curry (which I think is a sauce?) in my pantry for some reason, but I am dying to make this! Do you think I can sub this even though it has more ingredients and isn’t a paste?

  13. Tiffany

    Delicious recipe. I added a bit of cumin and coriander. I think the coriander picked up sweetness in cauliflower. Also needed to add a second can of coconut milk; thinking I had a rather large head of cauliflower.


  14. Melanie

    This curry was devine. I was so surprised that even my 3 year old ate it. Im new to a plant based diet so finding a recipe that the kids actually like is like gold to me.


    1. Mark Smith

      Were you using a lid? I left mine off the last 15 mins or so which let it thicken (see my steps for cooking which are more elaborate than Cassies.)

  15. Heidi

    Hi there, thank you for the lovely receipes. I dont have curry paste and battle to get in south africa. How much curry powder can i substitute for it

  16. This was fantastic. I’ve used curry paste for Thai, but never for Indian.

    I had green curry on hand and made a few other tweaks. My husband I agreed this was a restaurant- worthy meal and that we will have it again.

    I’ll make Thai curry later in the week to use up more of the curry paste, so a bonus for menu planning.

    Thanks so much!

  17. Kathy

    I made this today because I had most on hand and oh boy I’m so glad I did! It was fast and full of so much flavor. My husband does not care for curry so I plan on eating this thru the week for lunch! Thank you!

  18. Linda

    I made this today and it was fantastic! I substituted the rice for zucchini for a low-carb option and it was great. Thank you for the recipe.

  19. K

    Looks delicious. Just one questions, how come your curry is so yellow? Shouldn’t it turn more red-orange because of tomatoes and red bell pepper? Thank you

  20. A Benson

    I’m not seeing any dates on this, but I just wanted to tell you that as a SAHM who tried (and failed) to have a home baking business with two kids, you are rocking it! You’re also rocking this recipe, because it’s amazing!! XOXO

  21. Nancy

    Found this recipe and wanted to leave a comment saying thank you! I made this for my family last night and it was a hit. The red curry paste I used was hecka spicy but I wanted more with every bite! Planning to add some shredded chicken, zucchini, and fresh tomatoes to it the next go around. A little bit of sugar also helps to bring out the flavors more and I simmered mine longer to soften up the cauliflower more. <3 mushed cauliflower. Thank you again for this quick and easy recipe!

  22. Amfm

    This recipie was amazing. I added baby corn because I had a can of it laying around and also threw a jalapeño into it to give it a little extra kick.

  23. Don

    This is a very good and versatile curry recipe. I used Patak curry paste- which is a pretty easy to find supermarket Indian curry paste that’s better than Thai Kitchen. I also use light coconut milk.

  24. Michel

    I made this recipe for dinner. The kitchen is smelling awesome and it was delicious.
    A keeper.

    Thanks and bon appétit…from Montréal

  25. Crystal

    Very bland. Even after I added 8 tablespoons of curry paste. There needs to be more to this recipe in order for it to be flavourful.

  26. Amanda

    Made this last night after finding it on Pinterest! The store was out of my go-to curry paste, and the one I bought was too mild, so I had to throw in extra tumeric, garam masala, red pepper flakes, cumin, and smoked paprika until it tasted “right” to me, but otherwise, I followed the recipe–my husband kept going back for more and our whole family loved it! 🙂 Thank you!

  27. Hrissie

    Made it last night.. Well enjoyed by everyone at home. Simple, quick and delicious. Added to our regulars dishes.
    Thank you very much.

  28. Felicia

    I’ve had this recipe pinned for a long time. I finally made it tonight and it is absolutely delicious! Great recipe, easy, and no weird ingredients.

    Thank you for sharing!!

  29. Cheryl P Arnold

    I made this recipe for my family last night. Very easy recipe to follow, I followed it exactly. It calls for 2 – 4 tbsps of red curry paste I used 2 tbsps thinking that this recipe eased into the heat. It was way to hot for us to enjoy. I used a full 2nd can of coconut milk to lessen the heat which was perfect for my husband and I but our kids felt it was still to hot. I liked being able to taste the coconut milk – with 1 can you couldn’t. I served it over rice using the extra broth it was a perfect dish. I’d make it again using these modifications.

  30. Holly

    Try adding 1/4 tsp crushed red pepper flakes and 5 oz of peas and carrots–yum! It definitely needs 1.5-2 tsp of salt too, in case anyone is wondering how much. We started with less and I didn’t care for the whole recipe. I added more salt and suddenly everything was much better.

  31. Suzan Vasica

    I have based what I make on this recipe. I use Korma paste, which I love, as it’s what I had on hand. I forgot to buy red curry paste. Which is good as I don’t think red curry paste has a nice flavour. Well I can’t taste it as it’s too hot for me as well. I also omit the capsicum as when I first made it I made it for people who don’t like capsicum. I have tried it with capsicum but actually prefer it without. Capsicum dominates too much. And lastly I also add 1 cup of green peas. Bit of colour and I love peas. I once made it with green peas only and no chickpeas for a friend who can’t eat chickpeas due to anaphylaxis. Equally as yum. Can I call it my recipe now? ?????

  32. This recipe is actually vegan! It looks really delicious and simple to make. I love making curries at home because they are so simply and I love Indian spices as well. Thanks for sharing!

  33. Suzan Vasica

    When I first made this recipe back in 2017, I had no red curry paste so I used the Korma paste I did have. Also 2 members of the family I made it for don’t like capsicums, aka bell peppers, so I left that out. I’m not actually a fan of red curry paste as it’s way too hot and not much of a nice flavour. With Korma paste it’s damn delicious and I’ll never look back lol I made it once using capsicum but I actually prefer without as it dominated. And now I also add frozen peas. Yummy. It’s a great recipe

  34. I made this for my family last night and it was a hit! I want to make this for my sister and her family, but she’s allergic to coconut. What would be the best substitute? Thanks!

    1. Danielle @Wholefully

      Hi, Alana! We’re so happy to hear that this was a hit with your family! Thank you so much for taking the time to tell us about it.

      We think the best substitute for the coconut milk in this would be regular half-and-half, if your sister and her family are okay with dairy. You’re going to lose a lot of the flavor that the coconut milk brings, but this will be the closest substitute in terms of the silkiness in the sauce. If you try it, please let us know how it turns out for you!

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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