Creamy Cauliflower Curry

6 servings
35 min

Creamy cauliflower curry is the most delicious and easy meal idea. You can't go wrong with cauliflower florets and hearty chickpeas in coconut milk sauce packed with flavor and spices. This scrumptious dish is also healthy and filled with nutritious vegetables. It even comes together in under 45 minutes, and requires only one pan (and fewer dishes is always a good thing)! This makes it a great recipe for a busy night.

Vegan Cauliflower Chickpea Curry

This meal is perfect for meatless Monday. If you're looking for a similar recipe with a boost of extra protein, be sure to check out my incredible Pumpkin Chicken Curry.

It's equally as delicious!

Seasonings sautéed onion mixed together in pan.
Curry sauce ingredients all mixed together in a pan.
Chopped cauliflower and chickpeas mixed into curry sauce.
Creamy Cauliflower Curry
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 tablespoon coconut oil
  • 1 medium yellow onion *diced
  • 1 tablespoon yellow curry powder
  • 1 & 1/2 teaspoons chili powder *see tip below
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 14.5 ounce can diced tomatoes *with juices
  • 1/4 cup tomato paste
  • 1 cup vegetable broth
  • 1 13.6 ounce can coconut milk *full fat not light, unsweetened *see tip below
  • Juice from 1/2 small lemon *see tip below
  • 1 tablespoon brown sugar *packed *light or dark
  • 3 cups chopped cauliflower florets
  • 1 15 ounce can chickpeas *drained and rinsed
Optional grain/legume for serving:
  • Serve over rice (white or brown), cauliflower rice for low carb, lentils, couscous, farro or quinoa.
Optional toppings:
  • Sesame seeds (white or black), chopped cilantro, red pepper flakes, extra coconut milk or cream.

Prep work: chop cauliflower into small florets, rinse and pat dry with a clean kitchen towel. Drain and rinse chickpeas and set aside. Dice onion into small pieces.
Sauté diced onion in coconut oil over medium heat for 4-5 minutes, until soft and translucent.
Add all spices to the sautéed onion and mix well.
Add diced tomato with juices, tomato paste, veggie broth, coconut milk, lemon juice and brown sugar to the skillet. Mix well.
Stir in chopped cauliflower florets and drained/rinsed chickpeas. Increase heat to high and place a lid on your skillet. Bring everything to a boil, then reduce heat to low and simmer 25-30 minutes.
*If you're going to serve your curry with rice or some other type of grain/legume, go ahead and get that cooking while you're curry simmers.
Serve curry with desired toppings and enjoy!
  • Coconut milk: use canned coconut milk rather than boxed, it's much creamier!
  • Lemon juice: I squeeze one half of my lemon into the curry sauce and cut the other half into wedges for garnish.
  • Chili powder: I use mild chili powder. If you like spicy food, use a hot chili powder to add some heat.
Garlic Salt & Lime
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