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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