Go Back
+ servings
chickpea and cauliflower curry in bowl with wood spoon and rice
Print Recipe
5 from 2 votes

Vegan Coconut Curry with Chickpeas and Cauliflower

An easy vegan coconut curry recipe that is packed with flavor and ready in 45 minutes.  Perfect for a busy weeknight dinner!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: Indian
Servings: 4 -6
Calories: 218kcal


  • 1 tablespoon olive oil
  • 1 medium yellow onion grated (on a box grater)
  • 1 tablespoon brown sugar
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 can coconut milk 13.5 oz/400mL
  • 4 cups cauliflower florets
  • 2 bell peppers sliced
  • 1 can chickpeas drained and rinsed
  • Juice from ½ a lime
  • Salt to taste


  • In a medium (3qt) pot, heat olive oil over medium heat.
  • Add the onion and brown sugar, and cook, stirring frequently for around 5 minutes, until it is lightly browned.
  • While cooking the onion, mix together the spices in a small bowl. After the onion is cooked, add the spices, garlic and ginger, and cook for another 1-2 minutes, until everything is fragrant but not burned. It may form a 'paste', and that's OK.
  • Add the coconut milk, scraping up anything that may have stuck to the bottom of the pan.
  • Add the vegetables to the pan, stirring to coat. Cover and cook, stirring occasionally, for 20-25 more minutes (depending on how many veggies you add, cook time may vary).
  • Add the chickpeas, a squeeze of lime, and salt to taste. I needed to add another ½ teaspoon of salt.
  • Serve over rice or with naan bread.


For a 'soupier' curry, leave out 2 cups of cauliflower. Cook time may be less, and this should serve 4 people.
This curry is not spicy. To add spice, start with ¼ teaspoon cayenne to the spice mix and add more to taste!


Serving: 1/6 batch | Calories: 218kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Sodium: 190mg | Fiber: 6g | Sugar: 6g