Golden Cauliflower Chickpea Curry

A cozy, nourishing one-pot meal packed with veggies, plant-based protein, and warm spices.

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As plant-based foodies, we are always eager to indulge in deep, flavorful recipes, like this Golden Cauliflower Chickpea Curry. The vibrant ingredients, complex spices, and comforting creaminess leave you feeling nourished and satisfied. Vegetables like cauliflower, carrots, and bell peppers promote satiety by adding bulk with fewer calories. Add the optional tempeh to keep the protein high for a well-rounded plate.

If you love curry as much as we do, you may also like this Chickpea & Sweet Potato Coconut Curry.

What Makes This Golden Cauliflower Chickpea Curry Stand Out

Hearty and Comforting, Yet Light
There’s just something special about the bold, comforting flavors of curry. You may find traditional curries can seem rich and heavy, but this curry recipe keeps things light and balanced.

Easily Customizable
This chickpea curry is easy to customize with just a few tweaks. Turn up the heat by adding cayenne pepper or red pepper flakes. Adjust the seasonings and salt to your preference. Use full-fat coconut milk for extra creaminess, or you can use light coconut milk if you want to cut back on fat and calories.

Quick Weeknight Meal
Though the recipe requires a bit of vegetable prep work, it comes together quickly and can be on the table in 30 minutes! Use pre-cut vegetables to cut your prep time even more!

Even Better Served With Grains
Boost the deliciousness and nutrients by piling it over a serving of rice, quinoa, or noodles. Or scoop it up with pillowy warm flatbread for something mouthwateringly good.

Nutrient-Rich
When a meal is flavorful, satisfying, AND excellent for your health and longevity, it’s a no-brainer!

Ingredients You Can Feel Good About

Cauliflower: Cauliflower is a nutrient-packed vegetable that provides fiber, vitamin C, and antioxidants. Its mild flavor makes it incredibly versatile, while its fiber content helps support digestion and promotes lasting fullness.

Chickpeas: There are so many reasons to love chickpeas. They provide plant protein (for muscle support) and fiber (for better digestion). They are versatile (delicious in salads, soup, and other mains and snacks), and they are rich in vitamins and minerals.

Turmeric, cumin, and ginger: Did you know culinary spices do more than just enhance the flavor of your food? While they do an excellent job of making our taste buds happy, they also have certain properties that may support our health as well. Turmeric, for example, has curcumin with strong anti-inflammatory properties. For better digestion and a natural source of iron, cumin has your back. We all know ginger has been shown to reduce nausea, but it also has the potential to help lower blood sugar and support heart health.

Tempeh: Made from whole fermented soybeans, tempeh is packed with protein, fiber, and beneficial plant compounds. Its firm texture and nutty flavor make it a delicious way to add more plant-based nutrition to your meals.

How to make Golden Cauliflower Chickpea Curry

See the full recipe card with measurements and instructions below.

Fresh Ingredients:

• Cauliflower
• Red bell pepper
• Carrots
• Onion
• Garlic
• Fresh ginger
• Tempeh (optional)
• Cilantro (garnish)

Pantry Staples:

• Coconut or avocado oil
• Curry powder
• Cumin
• Turmeric
• Paprika
• Red pepper flakes
• Salt
• Black pepper
• Diced tomatoes
• Coconut milk (full fat or light)
• Chickpeas
• Vegetable broth or water (for consistency, if needed)

How to Make this Recipe:

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Cook the onion in the oil for about 3 minutes, or until softened. Stir in the minced garlic and ginger and continue cooking until fragrant (about one more minute).

2. Add the spices by sprinkling the curry powder, turmeric, cumin, paprika, and red pepper flakes (optional) over the onion mixture. Cook for another 30 seconds.

3. Toss the cauliflower, bell pepper, and carrot into the pan with the spices, stirring well to coat them.

4. Add the coconut milk, diced tomatoes, and chickpeas to the pan and stir everything together. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the cauliflower is tender. (If the mixture thickens too much, add a bit of vegetable broth or water to thin it out.)

5. Meanwhile, if using tempeh, steam the cut pieces for about 5 minutes to reduce the bitterness. Add to the cauliflower mixture in the last few minutes of cooking. Stir with all the other ingredients and heat through.

6. Remove from heat and season with salt and pepper. Taste and adjust the seasonings to your preference. Serve warm over a bed of brown rice or quinoa. Sprinkle with chopped cilantro for garnish.

Storage & Notes:

Storage: Keep leftovers in an airtight container in the refrigerator for up to four days. To freeze, store the curry in individual portions for up to three months. Reheat on the stovetop or in the microwave until fully warmed.

Notes:

• Boost the nutrition by adding fresh chopped spinach or kale after the curry is done simmering.
• For a creamier texture, choose full-fat coconut milk.
• For added protein, stir in hemp seeds, cooked lentils, or edamame. Serve over quinoa rather than rice.