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This Cauliflower and Chickpea Coconut Curry is pure comfort in every bite! The mouth-watering sauce is made with tomatoes, garlic, onions, ginger, serrano peppers, curry powder, and coconut milk. It’s a little spicy and zesty with a hint of sweetness!
The weather is finally getting warmer and I’m slowly adding lighter meals like my Black Bean Corn Salad to our weeknight rotation.
However, comfort food is still happening around here and we can’t get enough of this Chickpea Coconut Curry! If you haven’t made curry at home before, you really should give it a try. It’s really easy to make and SO full of flavor.
My favorite thing about making curry is that almost anything goes! Once you make the curry base, you can pretty much add anything your heart desires. It’s impossible to get bored!
HOW TO MAKE CHICKPEA COCONUT CURRY
(full ingredient amounts in the recipe card below)
- Start by roasting the cauliflower. Place florets on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Combine together with your hands. Roast for 15-20 minutes at 450° F (230° C) until tender and lightly browned. Toss at the halfway mark.
- Heat oil in a large pan over medium heat. Add onions and sauté until translucent. Now add serrano peppers and sauté until slightly softened.
- Add garlic and ginger. Sauté until fragrant, about 1 minute.
- Now add the curry powder and sauté until fragrant, about 30-60 seconds.
- Add diced tomatoes, agave and salt. Cook for a few minutes to soften and marry flavors.
- Pour in coconut milk and lightly simmer for a few minutes to reduce.
- Carefully transfer the sauce to a blender and blend until smooth.
- Pour sauce back into the pan along with chickpeas and lime juice. Lightly simmer to warm throughout.
- Add roasted cauliflower and gently stir to combine. Taste for seasoning and add more if needed. Remove from heat and sprinkle with cilantro.
WHAT CAN I SERVE WITH CHICKPEA COCONUT CURRY?
The options are endless! I usually serve it with rice or quinoa and a side of naan. You can enjoy it by itself or with bread, couscous, cauliflower rice, veggies, potatoes or even salad. Anything goes, just ask your taste buds!
WHAT CAN I TOP ON VEGAN CURRY?
You don’t need toppings, but it’s fun to add them for extra flavor and texture. Here are some tasty suggestions: raisins, currants, toasted nuts, bean sprouts, vegan bacon, avocado, pineapple, mango, chutney, hot peppers, green onion, red onion, cilantro, basil, coconut shreds and so much more. Have fun with it!
WHAT CURRY POWDER SHOULD I USE?
I used a quality store-bought curry powder to keep this recipe simple and delicious. However, if you’d like to make your own, I highly recommend this Curry Powder Recipe by Vegan Richa. It’s amazing!
Like comfort food? Here are some recipes you might like:
I’D LOVE TO HEAR FROM YOU
If you make this Chickpea Coconut Curry, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Cauliflower and Chickpea Coconut Curry
- 1 large cauliflower , cut into bite-sized florets
- 2 tablespoons grapeseed oil , or preferred oil (plus more for roasting)
- 1/2 medium red onion , diced (sub yellow onion)
- 1 small serrano pepper , sliced (sub jalapeño or 1/2 tsp red pepper flakes)
- 4 cloves garlic , minced or chopped
- 1 tablespoon fresh ginger , grated (sub frozen or paste)
- 1 tablespoon curry powder , more if desired
- 1 14 ounce can diced tomatoes
- 2-3 teaspoons agave nectar (or any sweetener)
- 1 14 ounce can coconut milk , full-fat
- 1 15 ounce can chickpeas , rinsed and drained well
- 1 lime , juiced
- 1/3 cup cilantro , chopped (more for serving)
- 3/4 teaspoon salt , more to taste (more for roasting)
- Fresh cracked pepper , to taste
For Serving (Optional)
- Rice (about 3 cups cooked)
- Preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and lightly sprinkle with salt and pepper to taste. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.
- To make the curry sauce (I usually start this after the cauliflower has been roasting for 5 minutes). In a large pan, heat oil over medium heat. Add onions and sauté until translucent, about 2-3 minutes. Now add serrano peppers and sauté for 1-2 minutes until slightly softened.
- Add garlic and ginger and sauté for 1 minute until fragrant. Now add the curry powder and sauté until fragrant, about 30-60 seconds.
- Add diced tomatoes, agave and salt. Cook for 2-3 minutes to soften and meld flavors. Pour in coconut milk and lightly simmer for 3-4 minutes to reduce (don't boil - lower heat if needed).
- Transfer to a blender and blend on high until smooth (you can skip blending if you want a chunkier sauce - just simmer a few minutes more to thicken). Pour back into pan along with chickpeas and lime juice. Gently simmer to warm throughout.
- Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed. Remove from heat, sprinkle with cilantro. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!