It’s somehow still 80 degrees in Chicago but all I’m craving is super nourishing, cozy recipes. I mean, that’s what October is for, right?
SO I’ve got a warm bowl of vegan chickpea curry for you with a little spice, a lot of veggies, and beautiful peanut and coconut flavors. ALSO KNOWN AS COZY LOVE IN A SKILLET. Gettin’ jiggy with it.
I whipped up this curry over 5 years ago because quite frankly, you guys have always loved all my curry meals and cauliflower was trendy as hell. Throw in some chickpeas for a little protein and BOOM: you’ve got a 30-minute, easy weeknight dinner that’s healthy and flavorful.
And for those of you who are trying to get more veggies in your life, don’t worry I’ve got you covered. There’s cauliflower (like I mentioned), carrots, red bell pepper, peas, and a little anti-inflammatory boost thanks to turmeric.
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Everything you’ll need to make the best chickpea curry
This dish has tons of delicious veggies, coconut flavor with a hint of peanut butter (my fav), and can be made as spicy or as mild as you like. Here’s what you’ll need to make it:
- Coconut oil: we’re cooking down all of those gorgeous veggies in a little coconut oil to get them nice and tender.
- Garlic & ginger: the ultimate flavor boosters! I highly recommend using fresh garlic and ginger.
- Vegetables: this curry recipe is filled with carrot, cauliflower, red bell pepper, green onions, and peas (the best).
- For the curry sauce: everything gets simmered in a mix of light coconut milk from the can, water or vegetable broth, red curry paste (instead of curry powder), naturally creamy peanut butter, and soy sauce.
- Spices: you’ll also need ground turmeric, cayenne pepper, and salt.
- Chickpeas: get a delicious boost of plant-based protein from chickpeas, aka garbanzo beans!
- To garnish: I love topping this chickpea curry with fresh cilantro, extra green onion, and chopped peanuts or cashews.
Make this chickpea curry your own
This wonderful cauliflower chickpea curry recipe is easy to customize with ingredients you have on hand! here’s what I can recommend:
- Pick your protein. If you don’t have any chickpeas, feel free to swap for cubed tofu, chicken, or shrimp.
- Choose your veggies. You can really use any vegetables you have on hand. I think broccoli, mushrooms, sweet potatoes, and spinach would all be great additions.
- Add a kick of heat. If you’re like me and love the heat, try doubling that ground cayenne pepper. You could also top your bowl with red pepper flakes or hot sauce. Note: I’m not responsible for how HOT you make it. I’ve warned you.
Perfect chickpea curry in 5 simple steps
The best part about this recipe is that you add everything to your pan and let that goodness simmer away. It’s no fuss and is perfect for busy weeknights.
- Cook your veggies. Start by heating your coconut oil in a large skillet or pot, cook the garlic and ginger for 30 seconds, then saute the green onion, carrot, and cauliflower for a few minutes.
- Add the curry sauce. Stir in all of the sauce ingredients and spices until they’re well combined and coating the veggies.
- Fold in the pepper & chickpeas. Add the bell pepper and chickpeas, then simmer the curry.
- Add the peas. Stir in the frozen peas last and simmer for an additional minute.
- Serve & enjoy. Serve the chickpea curry in bowls, top with your fav garnishes, and enjoy as-is or with an easy side!
Delicious ways to serve this chickpea curry
You can absolutely eat this curry straight from the pan (it’s THAT good), but I love serving it with one of these sides:
Storing & freezing tips
- To store: store any leftovers in the refrigerator for up to 4 days in an airtight container.
- To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.
More vegan dinner recipes you’ll love
Get all of my vegan dinner recipes here!
I hope you love this delicious & easy vegetarian chickpea curry recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Thai Peanut Coconut Cauliflower Chickpea Curry
Beautiful Thai peanut coconut cauliflower chickpea curry packed with bold flavors, rainbow veggies, and plant-based protein. This cozy, vegetarian chickpea curry is made in one pan in just 30 minutes for the perfect weekday meal!
- For the curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if you l ike heat
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
- To garnish:
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.
Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine.
Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.
Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.
Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!
See the full post for tips, tricks, and ways to customize this curry recipe!
Serving: 1servingCalories: 343calCarbohydrates: 40.9gProtein: 10.6gFat: 15.2gFiber: 9gSugar: 7.4g