Creamy Coconut Chickpea & Cauliflower Curry

Photo by Dragne Marius on Unsplash

A cozy, plant-based curry that’s rich, comforting, and perfect for any night of the week. 

This coconut curry is the definition of simple ingredients, big flavor. Tender cauliflower, hearty chickpeas, and a creamy tomato-coconut sauce come together with warm spices for a dish that feels nourishing and satisfying - especially over fluffy basmati rice with warm naan. 

Ingredient

• 2 tablespoons vegetable oil or coconut oil 

• 1 medium onion, sliced 

• 3 cloves garlic, minced 

• ¼ teaspoon crushed red pepper flakes 

• 1 tablespoons curry powder 

• 1 teaspoon cumin 

• 1 (15 oz) can crushed tomatoes 

• 1 (13.5 oz) can coconut milk 

• 1 (15 oz) can chickpeas, drained and rinsed 

• 1 red bell pepper, sliced 

• 1 head cauliflower, chopped 

• Salt and pepper, to taste 

• 1½ cups basmati rice  

• Optional: fresh cilantro + lime wedges 

 

Instructions 

1. Cook the onions 

Heat oil in a large pot over medium-low heat. Add the sliced onion, garlic, and crushed red pepper flakes. 

Cook slowly, stirring occasionally, until the onions are soft and golden - about 15 minutes. If they start sticking, add a tablespoon of water at a time. 

2. Add the spices 

Increase heat to medium. Stir in the curry powder and cumin. Cook for about 1 minute, just until fragrant. 

Add the cauliflower and crushed tomatoes. Gently scrape the bottom of the pan to lift any browned bits. 

3. Simmer 

Pour in the coconut milk and add the chickpeas. Stir and reduce heat to low. Let simmer for about 10 minutes, until slightly thickened. 

Add the sliced red pepper and cook for another 2 minutes. Season with salt and pepper to taste. 

4. Serve 

Serve over basmati rice and with warm naan. Garnish with chopped cilantro and lime if desired.