Chickpea and Cauliflower Curry
This not-so-authentic take on a vegetarian Thai red curry is an EXPLOSION of awesome flavor. And the best part? It comes together in less than 20 minutes. You typically wouldn't pair hot-off-the-presses naan with a Thai curry, but I love serving some up with this. In no time at all, you've got yourself an amazing healthy dinner that the whole family will 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.
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 simple 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 Hot Thai Kitchen.
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!
📖 Recipe
Chickpea and Cauliflower Curry
Ingredients
- 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
- 15 ounces canned coconut milk
- 15 ounces chickpeas drained and rinsed
- 15 ounces diced tomatoes
- 1 small head cauliflower broken into small florets
- ¼ cup minced fresh cilantro
- Salt and pepper to taste
- Rice cauliflower rice, and/or naan for serving
Instructions
- Heat 2 tablespoons coconut oil and 2-4 tablespoons red curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant.
- Add in 1 teaspoon grated fresh ginger, 1 large white onion, 4 cloves garlic, and 1 large red bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
- Add in 15 ounces canned coconut milk, 15 ounces chickpeas, 15 ounces diced tomatoes, and 1 small head cauliflower. Bring to a boil, reduce heat, and simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
- Stir in ¼ cup minced fresh 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.
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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.
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!!
Made it last night.. Well enjoyed by everyone at home. Simple, quick and delicious. Added to our regulars dishes.
Thank you very much.
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!
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.
I made this recipe for dinner. The kitchen is smelling awesome and it was delicious.
A keeper.
Thanks and bon appétit...from Montréal
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.
This was SO good! I made it exactly as stated above except added small pieces of firm tofu - a huge hit in our house!
Glad you enjoyed it!!
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.
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!
Just made this tonight. It was delicious!
So glad to hear it!
Need a little protein in my curry. Added some fake crab meat for the last 10 minutes. Yummy!
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
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
I think it is the curry paste + coconut milk combination that makes it that color!
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.
So glad you enjoyed it!
Sounds delicious!
Do you have any suggestions for settingd and liquid amount when using a pressure cooker?
Would appreciate you're reply🙏
Hi, Inge! We haven't tested this recipe in a pressure cooker since it comes together so quickly on the stovetop already! Unfortunately, that means we can't say for sure how long to cook it without risking overcooking the delicate veggies in this. If you try it out yourself, please let us know how it goes!
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!
Glad you're enjoying it! If he doesn't like it, more for you! 🙂
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!
So glad you enjoyed!
I've never tried freezing it, but I assume the cauliflower would get a bit yucky in the freezer. But if you try it, let me know!
This looks amazing! Will be trying this tomorrow. would this last in the freezer, and if so, how long for? 🙂 thank your
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
Unfortunately, curry paste and curry powder are two totally different animals. I wouldn't suggest swapping them out. You can get curry paste online! I sometimes order it from Amazon: http://amzn.to/2jASxWN