A bowl of cauliflower curry and rice.

Cauliflower Curry with Chickpeas and Peas

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian


Cauliflower curry is an easy to make and delicious Indian curry recipe. It’s made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!

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  • 2 tablespoons coconut oil
  • 1 medium onion, finely minced
  • 1 tablespoon minced ginger
  • 4 garlic cloves, minced
  • 3 tablespoons yellow curry powder
  • 1 teaspoon turmeric
  • 1 14-ounce can diced tomatoes
  • 2 15-ounce cans of  coconut milk 
  • 1 ½ teaspoons EACH: sea salt and pepper
  • 1 large cauliflower, chopped into pieces
  • 1 19-ounce can chickpeas, drained and rinsed
  • Optional: peas, broccoli, red peppers, potatoes (see notes)
  • Cilantro, to serve


  1. Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
  2. Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender. 
  3. Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.


The optional veggies:

  • Add the potatoes with the cauliflower
  • Add broccoli and red peppers 10 minutes after the cauliflower
  • Add frozen peas with the chickpeas

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