Go Back

Cauliflower Chickpea Curry

This easy, healthy and delicious Cauliflower Chickpea Curry takes just 30-minutes to make and is so warming and comforting while still packed with nutritious ingredients!

Course dinner, lunch, Main Course
Cuisine American
Keyword Cauliflower Chickpea Curry, Curry, Easy Recipe, healthy recipe, Vegan Curry, vegan dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Lauren McNeill


  • 1 tsp coconut oil can sub with other oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 400 mL coconut milk
  • 796 mL diced tomatoes no salt added
  • 1 head cauliflower cut into florets- about 3 cups
  • 540 mL chickpeas drained and rinsed if using canned
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp chili flakes optional
  • 1/2 tsp salt
  • 2 cups spinach or kale


  1. Melt coconut oil in a large pot over medium heat.

  2. Once melted, add diced onion and sauté until translucent (about 3-5 minutes).

  3. Add garlic, ginger, curry powder, turmeric, chili flakes (optional) and salt and sauté until fragrant to toast the spices (about 2-3 minutes).

  4. Add coconut milk, cauliflower, chickpeas and diced tomatoes. Bring curry to a simmer, reduce heat to low, and cover. Let simmer for 20 or until cauliflower is fork tender.

  5. Add spinach or kale, let wilt (2-3 minutes). Serve with rice (optional) and enjoy!