Go Back
+ servings
Cauliflower curry.
Print Recipe
4.91 from 10 votes


Using just a few pantry staples, this Easy Chickpea and Cauliflower Curry is a meal everyone will love. This vegetarian dish is dairy-free and gluten-free and perfect for when you need a quick dinner solution! It's flavorful and oh-so comforting.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Servings: 4
Author: Lexi


  • 1 tablespoon olive oil or oil of choice more as needed.
  • 1 onion sliced
  • 3 cloves garlic minced
  • 4 cups cauliflower florets
  • 1 teaspoon salt
  • teaspoon black pepper
  • 1-14 ounce can chickpeas drained and rinsed
  • 2 tablespoons curry powder
  • 1-14 ounce can full-fat coconut milk
  • ½ cup frozen peas
  • Optional: Cilantro for garnish
  • Optional: Lime wedges for serving


  • Heat oil in a large skillet over medium. Once hot cook onions and garlic, until beginning to soften, about 5 minutes.
  • Add cauliflower, and cook until beginning to soften, about 6-8 minutes. Add more oil if needed.
  • Add curry, salt and pepper and let toast until fragrant, about 1 minute.
  • Add in chickpeas and coconut milk and bring to a boil, then reduce heat to simmer for 10 minutes, or until cauliflower is cooked through and sauce has thickened up.
  • Add peas, and cook for 1 more minute until bright green and warmed through.
  • Serve with rice, cauliflower rice, or quinoa, and garnish with cilantro and lime wedges if desired.


Serving: 1/4 recipe | Calories: 204kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Sodium: 830mg | Fiber: 7g | Sugar: 5g