Chickpea & Cauliflower Curry

We’re in the icky part of winter – we’re all ready for it to be over so we can spring into some sunny, warm weather. Right?

We can’t change the weather, but what we can do is make winter more enjoyable by cozying up to a bowl of homemade curry that is warm, flavorful and comforting.

This plant-based version features chickpeas, cauliflower, fire-roasted tomatoes, spinach, ginger, coconut milk and fresh lime juice. That may seem like an interesting combination of ingredients, but I promise you’ll enjoy it! I also add garam masala, which is an spice mixture usually made from coriander, cumin, black pepper, cardamom, cinnamon and nutmeg or cloves. I like to add a smattering of turmeric to this dish as well – it beefs up the nutrition and adds a beautiful orange hue. You can also add cayenne pepper or red pepper flakes if you like a little heat!

Either way, this curry is loaded with nutrition – vitamins, minerals, antioxidants, fiber, and the list goes on! Serve it over brown rice or quinoa and top it off with more cilantro and some crushed peanuts and you’ll be in curry heaven.

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Chickpea & Cauliflower Curry

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 20-25 mins
  • Total Time: 35-45 mins
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Stove-Top


A simple plant-based curry with chickpeas, cauliflower, coconut milk and lime.


  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 3 cups fresh spinach
  • 34 cloves garlic, peeled and minced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 tablespoons garam masala
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 3 cups fresh cauliflower florets
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 15-ounce can fire-roasted diced tomatoes, drained
  • 2 cups unsalted vegetable stock
  • ¾ cup full fat canned coconut milk
  • Zest and juice of 1 medium lime
  • 1 ½ tablespoons honey
  • ½ cup fresh cilantro, chopped


  1. In a large Dutch oven to stock pot, heat olive oil to medium heat. Add onion and sauté 4-5 minutes, until soft. Stir in greens, garlic and ginger and sauté 2-3 minutes or until greens are wilted. Stir in garam masala, salt, black pepper and cayenne. Stir in the cauliflower, chickpeas, tomatoes and vegetable broth and simmer for about 8-12 minutes or until cauliflower is slightly soft.
  2. Remove from the heat and stir in coconut milk, lime juice, honey and cilantro. Taste and adjust seasoning, if necessary.


Cooking Tip: Add the spinach at the last minute (with the coconut milk and lime juice) for a brighter green color and larger pieces of spinach. Add a spoonful of creamy peanut butter to thicken it up and provide a nutty flavor (would no longer but nut free).

Variation Tip: If you’d like to add meat, cube 1 pound of boneless chicken thighs and add them to the pot with the onion.

Make it a Meal: Serve over a bed of cooked brown rice, quinoa or another ancient grain and top with crushed peanuts or cashews (would no longer be nut free).


  • Serving Size: 1/4 of recipe
  • Calories: 296
  • Sugar: 14g
  • Sodium: 526mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 10g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: curry, cauliflower, chickpea, plant-based, vegan, vegetarian