This cauliflower chickpea curry is warmly spiced and comforting, served over fragrant jasmine rice with plenty of fresh herbs. Roasted cauliflower and chickpeas simmer in a creamy coconut milk sauce with garlic and ginger for a satisfying meal.
I appreciate a bit of alliteration — it just makes the meal feel cozier.
This is the kind of cozy dinner I crave. Roasted cauliflower and chickpeas bathed in a spiced coconut curry, piled over rice and finished with herbs. It’s simple, nourishing and full of flavor.
It truly is divine.
This dish is ultimate comfort food: the rice soaks up the sauce, and a side of naan, pita or rustic sourdough makes it impossible not to scoop every last bit from the bowl. It’s an easy weeknight meal and the leftovers are even better the next day as the flavors meld.
I especially love it for lunch during dreary winter months — it’s a recipe I find myself craving.
The chickpea-and-cauliflower combo is one of my favorites. I often make cauliflower chickpea bowls served over couscous with a hummus dressing; this curry is a warmer, saucier variation that still highlights the satisfying pairing of those two ingredients.
Because I adore that combo, I wanted a cozy coconut milk version — rich, spiced and comforting.
One extra step worth taking
There’s a small but impactful step in this recipe: roasting the cauliflower first. Roasting brings caramelized edges and a subtle char that add depth to the curry. I roast the florets while I prep the aromatics, so by the time the sauce is ready the cauliflower is mostly done.
That roasted flavor lifts the whole pot and once you try it this way, you won’t want to skip it.
I like to serve this curry over jasmine rice—its fragrance complements the coconut curry and it cooks quickly. Curry powder provides the warm, cozy note that defines the dish. Fresh lime juice, cilantro and green onions added at the end brighten and balance the richness.
Fresh lime, cilantro and green onions finish the curry beautifully.
This is a bowl you won’t want to pass up.
Cauliflower Chickpea Curry
Cauliflower Chickpea Curry
Pin Recipe
Ingredients
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- kosher salt and pepper
- garlic powder for sprinkling
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 3 tablespoons minced ginger
- 1 ½ tablespoons curry powder, or more, if you love it!
- 1 teaspoon ground turmeric
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 1 (14 ounce) can full-fat coconut milk
- ½ cup vegetable or chicken stock
- 2 tablespoons freshly squeezed lime juice
- 2 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- jasmine rice, for serving
- naan, for serving
Instructions
-
Preheat the oven to 425°F.
-
Spread the cauliflower florets on a baking sheet, drizzle with 2 tablespoons olive oil and toss to coat. Season with kosher salt, pepper and a light sprinkle of garlic powder. Roast for 20–25 minutes until tender, golden and slightly charred.
-
While the cauliflower roasts, heat another tablespoon of olive oil in a large pot over medium-low heat. Add the diced onion and minced garlic with a pinch of salt and pepper, then stir in the minced ginger. Cook, stirring often, until the onion softens, about 5 minutes.
-
Add the curry powder and turmeric, cooking another 3–5 minutes so the spices toast and become fragrant.
-
Pour in the coconut milk and the stock, then add the drained chickpeas and the roasted cauliflower. Stir in the lime juice, bring to a gentle boil and reduce to a simmer. Cook 5–10 minutes to meld the flavors.
-
Taste and adjust seasoning with more salt, pepper or lime juice as needed. Stir in sliced green onions and chopped cilantro before serving over jasmine rice with naan on the side.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo to the Facebook page. Thanks — I appreciate you!
Oh my cravings.