Cauliflower and Chickpea Vadouvan Curry

Christine Ma
by Christine Ma
4 servings
1 hr

Let's just get something out in the open: I love curry. There are so many different variations of curry with all kinds of proteins and vegetables, the options are endless. Some of my favorite curry dishes include Japanese clam curry and Thai chicken green curry. Today, I'm adding a third one to the list, a vegetarian cauliflower, and chickpea vadouvan curry. With a blend of spices, aromatics, and vegetables, this curry is anything but boring. Garnish the completed dish with fresh mint, cilantro, crispy shallots, and homemade pickled chilies for an amazing meal.

the Vadouvan spices

saute the aromatics

add the remaining ingredients

top with pickled fresno, crispy shallots, and fresh herbs

Cauliflower and Chickpea Vadouvan Curry
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info
Pickled fresno
  • 2 fresno chilies thinly sliced
  • ¼ cup boiling water
  • ¼ cup rice vinegar
  • ½ tsp granulated sugar
  • ¼ tsp salt
Crispy shallots
  • ½ cup oil
  • 4 shallots thinly sliced
Cauliflower and chickpea vadouvan curry
  • ¼ cup oil
  • 1 medium red onion chopped
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp lemongrass minced
  • 2 tsp tomato paste
  • 1 tbsp curry powder
  • ½ tsp cardamom ground
  • 2 tsp cumin ground
  • ½ tsp mustard seeds ground
  • ½ tsp turmeric
  • ¼ tsp nutmeg
  • ½ tsp red pepper flakes
  • 3 cups cauliflower cut into florets
  • 2 potatoes peeled, cut into medium chunks
  • 2 cups vegetable broth
  • 1 14- ounce can coconut milk
  • 1 cup chickpeas drained
  • 1 bunch kale destemmed and torn into small pieces
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 ½ tbsp honey
  • salt and pepper
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh mint chopped
  • lime wedges for serving

Make the pickled fresno. Combine thinly sliced fresno with ¼ cup boiling water, ¼ cup rice vinegar, ½ tsp sugar, and ¼ tsp salt. Stir until the sugar and salt have dissolved. Let sit for 30 minutes.
Prepare the crispy shallots. Combine the thinly sliced shallots and ½ cup oil in a medium saucepan. Cook the shallots over medium-low heat, stirring frequently until the shallots are golden brown, about 20-25 minutes. Remove the shallots with a slotted spoon and drain the excess oil on paper towels. Set aside.
Heat ¼ cup oil in a large saucepot over medium heat. Add the chopped onion and saute until softened, about 5-6 minutes. Add 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp minced lemongrass and saute 1 more minute.
Add 2 tsp tomato paste and the spices (curry powder - red pepper flakes) to the onion mixture, stirring to combine. Caramelize the paste, cooking for about 2 minutes. Add the potatoes, cauliflower, 2 cups vegetable broth, and 2 cups coconut milk. Cover the pot and bring it to a boil. Reduce heat to medium-low and simmer for 15 minutes or until the vegetables are tender.
Add 1 cup chickpeas, kale, 1 tbsp fish, 1 tbsp soy sauce, and 1 ½ tbsp honey. Season the curry with salt and pepper.
Serve the curry with rice and top with pickled fresno, crispy shallots, fresh mint, and fresh cilantro. Squeeze fresh lime juice and serve immediately.
Christine Ma
Want more details about this and other recipes? Check out more here!