1-Pot Yellow Chickpea Cauliflower Curry

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Stirring a pan of gluten-free vegan 1-Pot Yellow Chickpea Cauliflower Curry

While visiting our pal Jeanette recently in LA, I had a curried chickpea dish at Vibe that left me craving all the flavors when I got back home.

So I got to work and kept things simple. This dish requires just 30 minutes and 1 pot to create. It’s really stripped down to the essentials while keeping big flavor intact! Let’s cook, friends.

Pouring coconut milk into onion and spices mixture for 1-Pot Yellow Chickpea Cauliflower Curry

It all starts with sautéed shallot, garlic, ginger, and serrano pepper. Then we throw in the ultimate flavor punch – red curry paste! Look at all that goodness. Swoon.

Next, we add in some coconut milk for creaminess and natural sweetness. And for even more depth of flavor, we included coconut aminos (or tamari) and turmeric.

Stirring together ingredients for a healthy plant-based curry

The heartiness comes from plenty of chopped cauliflower and cooked chickpeas, which simmer away until tender. That’s it! It’s meal time.

Ceramic platter filled with greens and topped with gluten-free vegan Yellow Chickpea Cauliflower Curry

We hope you LOVE this curry! It’s:

Creamy
Rich
Spicy
BIG in flavor
Hearty
Comforting
& So delicious

This is the perfect meal when you need something flavorful and comforting on the table fast. Divide between two people and you’ve got an entrée with 20 grams of protein (each) on your hands! It’s tasty straight up as soup, over grains as a curry bowl, or over greens for more of a salad vibe. You can’t go wrong!

For more curry dishes, be sure to check out our 1-Pot Pumpkin Yellow Curry, Spicy Red Lentil Curry, Rich Red Curry with Roasted Vegetables, Curry Roasted Vegetables & Lentil Kale Salad, and Vibrant Coconut Green Curry!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Grabbing a serving of our delicious Yellow Chickpea Cauliflower Curry over greens for a healthy plant-based dinner

1-Pot Yellow Chickpea Cauliflower Curry

Easy, 1-pot Vibrant Yellow Curry with cauliflower and chickpeas! A 30-minute hearty and satisfying entrée or side perfect over greens, cauliflower rice, or grains!
Author Minimalist Baker
Print
Wooden spoon in a pot of Vegan Yellow Chickpea Curry
4.94 from 116 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

CURRY

  • 2 Tbsp water (or coconut oil)
  • 1/3 cup shallot (chopped)
  • 4 cloves garlic (minced)
  • 2 Tbsp fresh ginger (minced)
  • 1 small serrano pepper (seeds removed, finely chopped // omit for less spice)
  • 3-4 Tbsp red or yellow curry paste* (Thai Kitchen or Thai True brands // adjust to preferred spice level)
  • 2 cups light coconut milk (canned // sub full-fat for richer, creamier curry)
  • 1 tsp ground turmeric
  • 1 Tbsp maple syrup* (plus more to taste)
  • 2 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free), plus more to taste
  • 1 cup cauliflower (chopped)
  • 1 1/4 cup cooked chickpeas* (rinsed and drained)

SALAD / BOWL optional

  • Cauliflower rice, quinoa, or rice*
  • Greens
  • Cilantro
  • Red onion
  • Lime wedges
  • Sesame seeds
  • Avocado

Instructions

  • Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
  • Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.
  • Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
  • Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer - lower heat if boiling.
  • At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
  • Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).
  • Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.

Video

Notes

*Based on my research, the only difference between red and yellow curry paste is lemon juice and turmeric powder. So if you have yellow curry paste, use that and omit the extra turmeric (to taste). But if using red (as I suggest), simply include the turmeric as instructed.
*Ensure that your curry paste is vegan friendly (and does not contain fish ingredients). We love this brand.
*In place of maple syrup, you can also substitute coconut sugar.
*1 1/4 cup cooked chickpeas is equal to 1 15-ounce (425 g) can chickpeas.
*Find my favorite method for cooking brown rice at Saveur!
*Nutrition information is a rough estimate calculated without optional ingredients and with water (not oil).
*Inspired by our Coconut Curried Golden Lentils and the "bombay" bowl at Vibe in Newport Beach.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 297 Carbohydrates: 36.1 g Protein: 9.7 g Fat: 13.1 g Saturated Fat: 7.6 g Polyunsaturated Fat: 1.06 g Monounsaturated Fat: 0.54 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 801 mg Potassium: 285 mg Fiber: 8.1 g Sugar: 9.5 g Vitamin A: 1540 IU Vitamin C: 15.83 mg Calcium: 85.97 mg Iron: 2.9 mg

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  1. Hozomeen says

    This is delicious! Like some of the other commenters, we doubled the recipe and added a bunch more vegetables. For a fun time saving twist, I also made this in our pressure cooker. We used: 2 cans of chickpeas, 2 cans of regular coconut milk plus about 1/3 cup water to rinse out the cans, one 4-oz can of Maesri brand red curry paste, one large red onion, 6 cloves garlic, 3 jalapenos, one whole medium sized head of cauliflower, about 4 leaves worth of kale (de-stemmed and coarsely chopped), one large yellow squash, two small zucchinis, four diced red potatoes, a cup or large fistful of julienned carrots, a bit of agave syrup for the sweetener, tamari, and basically double all the other spices/ingredients as specified in the original recipe. This came out perfectly cooked after 5-6 minutes of pressure cooking followed by a quick release of the steam. We added fresh cilantro, fish sauce, and lime juice to take it in a Thai direction at the end. Leftovers hooray! Yum! Thanks for the awesome recipe!

  2. Michelle says

    I might do 2 tbsp of curry paste next time as I don’t tolerate spice well. 😆 But this was delicious! Can’t wait to eat my leftovers for lunch today.

  3. Beatrice says

    This was delicious. However, the amount was only enough for 3 adults with normal appetites not 4 as the serving size suggests. I’ll increase the recipe next time, as we were sad that there were no leftovers!

    • Cara says

      This is the first recipe I made from Minimalst Baker and I LOVE it. I absolutely devoured it.

      Im not gluten-free so I used low sodium soy sauce and maple syrup. I like my curry spicy so I started with the recommended 3 tbsp red curry paste and added about another 2 Tbsp to my taste as it was simmering, as well as a little more soy sauce. I also had two cups of cauliflower.
      Next time I’ll add green bell pepper just because I’m used to having that in my take-out curry.

      Besides those minor adjustments to my personal taste, this dish was incredible, well balanced, and easy to execute. 10/10 will make again.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Cara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Chloe Bowers says

    Thanks for this! I was skeptical about the maple syrup, but it acted like fenugreek with a touch of sweet and it was perfect. I added a few curry leaves when sauteeing the garlic and ginger and used soy sauce instead of aminos. I used ghee instead of coconut oil, and I added some frozen peas at the end. Next time, I’ll increase the curry paste from the 3 tbsp I used. It was still mild enough for my kiddies and I like to push them a bit to up their heat tolerance! I served with basmati, black sesame seeds, lime, and cilantro. It was great.

  5. Mimi says

    Great flavor. Used whole Serrano. 4 tbs Thai curry, 1 can coconut milk, 1 can chick peas, half cauliflower head Added 3/4 cup frozen peas last 5 min for color and sweetness. Finished with splash fish sauce, cilantro, lime juice and green onions. Delish!!!!

  6. Kelly says

    I have made this a handful of times now and it’s one of our favorites! I use the minimum amount of curry paste and it’s the perfect amount of spice for us. The curry is such a perfect blend of heat and sweetness. I usually add a shredded chicken breast in at the end and pair it with white rice. One of my husband’s favorite meals and so easy to make!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Sonia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Misty says

    Made this tonight, it was delicious! I’ll definitely make this again!! The ingredients call for two cups of coconut milk but I only had one can (14.5 oz), so I used oat milk to make up the difference. Served with rice and naan. This is a keeper!

  8. Jordan says

    Introduced curry to my mother with this recipe! She was skeptical and nervous but LOVED the dish! I used coconut oil and full fat coconut milk. The dish was wonderful served over rice and the Thai Kitchen curry paste was super easy to find at my local grocer. Great recipe, Dana! I’ll be making this again for sure

  9. Jess Frances says

    Love this recipe! Flavour is spot on, and it’s perfect for adding more veggies too (always a bonus). I often double the cauliflower and include frozen peas and spinach at the end.

  10. Erika Camilleri says

    Made this dish exactly as is and aside from salad I served it with pan seared salmon seasoned with coconut oil, lemon and turmeric. This recipe is perfect for meal prep.

  11. Tina says

    How good is this recipe! I stumbled across it looking for a recipe to use up some cauliflower, so glad I did! The flavours were amazing (I used yellow curry paste) plenty of sauce to have with some rice and most things I had in the pantry already. Have made it twice now and has been a hit with the family each time, thank you!

  12. Ginny says

    This was such a wonderful dish – I made it exactly as written with yellow curry paste and it really hit the spot – great flavors and the veggies were the perfect texture. I think this recipe will be in my regular dinner rotation!

  13. Rachael says

    I’ve made this recipe several times now and absolutely love it!

    I do have one question though, is it adaptable for a slow cooker?

    Thanks for such a yummy addition to our regular dinner rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachael, we haven’t tried that, but we think it would work well! Let us know if you give it a try!

  14. Rachael says

    I rarely write reviews, but all I can say about this recipe, after finishing my third bowl, is wow. It’s incredibly delicious, healthy, as well as easy and fun to make. Me and my mom only had one can of coconut milk but we wanted more liquid so we added some almond milk. We left out the chickpeas and added tofu instead. Also threw in some frozen spinach. This recipe is a winner and one that we’ll definitely be making again. Thanks MB!

  15. Cindy says

    This recipe is so tasty and full of pantry staples that you probably have on hand! It also was really adaptable since I didn’t have exactly every ingredient as written (for the thai curry paste I used another curry sauce because the store was sold out of paste). I also added a sweet potato which I highly recommend (cooked the sweet potato for like 10 mins before adding the cauliflower and chickpeas). I’ve made it as written and with those modifications and it was great both times. Thanks minimalist baker!

  16. Kulisek says

    This was quite good, however I suggest boiling the cauliflower separately in salted water (about 8 min) then drain and rinse thoroughly in cold water. Add the rinsed cauli when the rest of the sauce is cooked thru. This will diminish the natural bitterness of the cauliflower and you’ll need less sweeteining for the sauce.

  17. Ellie says

    This is the recipe that led me to your blog, and I’m so very happy it did! Another beautiful dish; perfect as it is, but also works so well with any vegetables found in a fridge forage. I adjust the spice level depending on who i’m making it for – but the feedback is always the same; it’s stunning!!
    I love how genuine and helpful the comments on your blog are too – so useful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Ellie! We’re so glad you found this recipe and our site! xo

  18. Valerie Laing says

    I have made this 4 times now. It is easy and delicious. I always cook the chickpeas in with the sauce first for at least 10 min, before adding the cauliflower.
    We like the heat and stick with the amounts given. Highly recommend!

  19. Julie says

    I’m admittedly not the greatest cook, but this recipe created my most delicious mess-up ever. I accidentally read 2 cans of coconut milk instead of 2 cups. And since I was creating 1.5 times the recipe, I added in a 3rd can. Oops! I fixed the soupy-ness by adding in everything I saw suggested in the comments (and I could find in the fridge): red bell pepper, kale, broccoli, water chestnuts, red cabbage and potato. I also used green curry paste since I don’t handle spicy foods well and I didn’t have yellow, and increased the other spices. I was planning to eat it for lunch all week, but managed to scarf it all down by Thursday. A hot lunch with that much flavor is irresistible. Thanks!

  20. Sue says

    I have made this twice and it was a great hit! I didn’t have a pepper so left it out and it was spicy enough for me.

  21. Darcie Clark says

    Bursting with flavour and so simple and quick to make. I didn’t have a Serrano pepper, but it was still spicy from the Thai Kitchen red curry paste and fresh ginger. I’ll certainly make it again and might add cashews like another reader suggested. Yum!

  22. Jenn M says

    I am the worst cook in the world! However, when I made this, it was delicious.
    Not being a fan of califower, I used some frozen veggies instead. But, me not being too handy in the kitchen, got them too soggy.
    I cannot wait to make this again. Easy, inexpensive, loaded with goodness and fast! This recipe is bookmarked!

    I goofed and bought the wrong coconut milk. I had coconut cream instead. Made for a nice flavour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You’re doing great, Jenn =) And thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Erica Large says

    Such a great recipe! I’ve made this a few times and it’s delicious every time. You can easily adapt this to use any veggies, the sauce is so versatile. I like adding cashews, raisins, bell peppers, and kale. Thank you for another great recipe!

  24. Janet Virnig says

    Made this tonight and it was phenomenal! I put in 2 cups of cauliflower and put in no sugar or maple syrup and used low salt soy sauce…I agree that there are lots of veggies one could use. I will be making this again…and again! Thank you..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Janet. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Chelsea says

    This recipe is AMAZING and easy to make. There is so much flavor between the curry, ginger and shallots. I like to serve it over rice. This will definitely be a weekly staple in my house!
    I did not have curry paste on hand so I used curry powder with a ratio of 1 tsp powder to 1 tbsp paste. Very interested in making the recipe with curry paste but it was still so so delicious!

  26. Anne says

    Made this for dinner tonight, it was delicious and simple to make! I doubled the cauliflower. It seems like this would be a good “template recipe” for a simple and delicious Thai curry, I think you could use different vegetables and it would turn out great. A few extra green vegetables (spinach, kale) would be a nice addition also.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it might work. We aren’t sure it will be quite as creamy though. Let us know if you give it a try!

  27. Kim says

    TIP: Triple the recipe! This is So. Damn. Good!!!! I was surprised how easy this was and hands down, the best dish I’ve ever made. This is better than most takeout Thai and quicker than waiting for Seamless. I used a whole head of cauliflower and the proportions were still good. Will add this to my regular rotation of meals. YUM!

  28. Valerie Laing says

    Love this recipe! Easy and fast to make.
    Full of great flavour and nice amount of spice.
    I have made it 3 times and it gets better each time.
    A Must try! DELISH:)

  29. Cori says

    This recipe is super simple, yet full of flavor! I used a purple onion instead of shallots, a jalapeño instead of a serrano pepper and I added about a tsp of cinnamon. May or may not have just licked my bowl clean… Thanks Dana!

  30. CrunchyCake says

    This is bringing me so much joy on a chilly December night. Thanks for sharing! I had some galangal so I subbed it for the ginger and threw in a Thai curry leaf with a splash of line juice. So yummy!

  31. Nell says

    So delicious. And so very easy to make (as always – thanks Dana). I added a handful or two more of cauliflower, as 1C just didn’t seem enough… and full fat coconut milk! Enjoyed w homemade naan.

  32. Chris says

    Made this as a side dish tonight and it was a huge hit. I used yellow curry paste and a sprinkle of extra turmeric. It’s a very adaptable recipe if you don’t have every ingredient. I substituted 2 small poblano peppers, regular yellow onion and half full fat coconut milk and half cashew milk. Topped it off with some cut fresh basil and served it over basmati rice cooked in chicken bone broth. It was delicious.

  33. Nathalie Deltgen says

    This was delicious!!! Replaced the chickpeas with cherry tomatoes and sugar peas. Excellent! Used yellow curry and thus no turmeric. First my husband was like: Where’s the chicken ?? But then he just Loved it and kept on saying how great it was. Did it with quinoa and homemade naan. Thx for the recipe!

  34. Cindy says

    This recipe is really easy and awesome for a grounding fall/winter meal. However one time I made it with “coconut beverage” rather than canned coconut milk and it came out less creamy and with less depth of flavor so I recommend using canned coconut milk if you have it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could add some cubed extra firm tofu near the end of cooking (last 10 minutes) so it can absorb the flavors but not get mushy. OR, you could do this method and then use it as a topper!

  35. fariya says

    This is recipe is just amazing. So delicious. Hoping to find more great recipes like this one to build up our vegan recipe collection.

  36. JJ says

    I love this recipe! It’s uncomplicated yet delicious. I only had 1 teaspoon of red curry paste left, so I substituted green curry paste and it tastes as good as when I made it with only red! I think I remember reading somewhere that they use green chilies instead of red chilies to make the green curry paste. Thank you Dana.

  37. Kristen says

    This recipe was incredible- I’ve already made it 4 times over quinoa and it’s been consistently delicious. Small changes work great too, like adding snap peas or using red pepper flakes instead of serrano peppers. Thanks for posting this! :)

  38. jackelyn says

    My husband was so impressed with this dish! It was a tad on the Spicer side when I used one Serrano pepper but still ended up tasting really great! It probably took me closer to 40 min to make though. I will definitely be making it again!

  39. Jessica says

    This is so delicious! Easily my new favourite home curry recipe. I increased the amount of red curry and tamari by a tbsp each after tasting and added some chopped kale at the end because I happened to have some extra on hand. We served it over jasmine rice and it was indulgent. Next time I’ll add more vegetables. Red pepper, broccoli, snow peas, and water chestnuts would all be delicious additions to this.

    • Jennifer M says

      Hello Jessica, I just made this receipe with some frozen “thai style” veggies. Complete with snow peas and water chestnuts. Despite my lack of culinary skills and the veggies got soggie; it added a very good flavour. Please try it. <3

  40. Erin says

    Just made this following the recipe (well, okay, extra shallots, garlic, ginger) and added fresh Thai basil. Wow, it was completely fantastic. Easy to clean the kitchen too. Thanks,

  41. Lorrie says

    I made this last night for my family. Husband, son (vegan) and his young daughters, who have never liked “spicy” food. I have a pressure cooker (Instant Pot) so I cooked my own garbanzo beans. I didn’t have a Serrano chile, so I used a jalapeño.
    I used a full fat coconut milk. I probably made other slight changes, but in the end, we were licking our bowls! So good! The blondes could taste the spice, but loved the warmth.

  42. Kevin says

    I suggest using a different curry paste brand. I’ve tried using Thai Kitchen in the past and was not a fan. A bit too bland. I suggest Maesri brand, they make all kinds of vegan pastes including Red, green, yellow, massaman, panang. Look for it at asian grocery stores.

  43. Adrianna says

    This was fantastic! When i started my elimination diet/ healthier lifestyle i was so concerned I wouldn’t be able to find dishes with such great flavor. I am so glad a friend turned me onto your site. The curry was so flavorful. I think next time i’ll also add some potatoes. Everyone in my house really enjoyed it as well!

  44. Margaret Yusko says

    Absolutely delicious and super easy/quick to make!! We used 3 tbsp of red curry paste (Thai Kitchen brand) and it wasn’t too spicy at all. We used soy sauce instead of coconut aminos (3 tbsp instead of 2 since I prefer saltiness) and it turned out perfectly!
    Definitely comparable to Thai restaurants – thanks so much for this recipe! Y’all are wonderful.

  45. Carleigh says

    This was phenomenal! I omitted the pepper and the sugar and it was perfect. My husband doesn’t like spicy foods and he loved it. Thanks for a great plant based dinner that even my meat eater husband could get on board with!

  46. Lauren says

    Hi Dana, when using can coconut milk, should it be refrigerated first and solid only used for soups or just mix and contents as they are? Also how long can a can of this last once in fridge before expiring.
    Thank you, you are my go to wise vegan chef!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! For this, you can just use the entire can (unrefrigerated or refrigerated) And I am guessing you’re meaning an open can? Coconut milk that has been continuously refrigerated will keep for about 4 to 6 days.

  47. Lauren says

    I’ve made this delicious soup two times before with 3 TBSP of red curry paste by “Thai Kitchen”and it rocks. It is so easy and full of flavor. I used tamari instead of coconut Aminos b/c I did not have. Today I will make with preferred coconut aminos because I bought it for Dana’s delicious Lentil Loaf I made on Thanksgiving.
    ?

      • Mita says

        This dish is so delicious – I made it for my vegan co-workers and they loved it. I added salt, red chili, lime and cilantro at they end that gave it a zing

  48. Suzanne says

    Oh my goodness, this was delicious. I used 5 tbsp of curry paste with the pepper and thought the spice was just right. I served over quinoa and it was super awesome. This is a keeper…..

  49. Tamar says

    This recipe is really simple and super flavorful. I appreciate that it uses pantry staples (curry paste, chickpeas, coconut milk, etc.) and just a few fresh ingredients (cilantro, ginger, garlic, shallots, cauliflower) that we use in a number of recipes.

    It only takes a few minutes and (more importantly for me) little to no culinary skills to make this dish.

    Thank you for sharing this delicious recipe with us.

  50. Lisa says

    Loved this recipe. I used 3 Tablespoons of red curry paste and a seeded jalapeño instead of a serrano, since that’s what I had on hand, and found the spice level very moderate, but of course not all peppers are created equal on the heat index! I didn’t have a shallot, so used chopped leek. I also used one can of coconut milk, instead of the 2 cups. I garnished liberally with fresh lime juice, chopped cilantro and shredded red cabbage.

    In spite of all of the substitutions, I can say this is a winner, and obviously very adaptable. Can’t wait to make this again, especially since I ate nearly all of it by myself!

  51. Casey says

    I just made this dish and I loved it! I’ve never made curry before but I eat take out Thai pretty often. I made it with the addition of a medium potato and a red bell pepper (other people made tweaks and I liked their suggestions). I did leave out the Serrano pepper though because I can’t handle too much heat. I think I’ll make more next time and freeze it for work meals. Thanks a bunch for this recipe.

  52. Sarah says

    I was absolutely thrilled with how this recipe turned out. Extremely rich, creamy and flavorful. It’s a fantastic recipe that I will definitely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sofia! Another reader used 3 tablespoons of curry powder instead of curry paste and had success.

  53. AJ says

    This is simmering on my stove as I await the water to boil for the brown rice noodles I’ll be serving with this flavorful one-pot curry. I followed the recipe exactly and I’m very pleased with the results. I also appreciate your detailed notes following the recipe. I’ll be enjoying a bit for dinner tonight and once again, creating lunch envy in the break room with my leftovers for the next couple days. Thank you for another winner!

  54. Katie Conklin says

    Wow!!! This curry is insanely delicious!!! I ended up adding an entire head of cauliflower and adding some additional water for more broth. So flavourful. So delicious. So easy!!! Made 4 perfect portions.

  55. Tamar says

    I’m a little late making this recipe (and finding this blog), but I’m so glad I finally did. The food was amazing and the recipe was easy to follow—even for a novice like me. Additionally, the recipe met my dietary needs.

    I look forward to cooking and enjoying more of your recipes. Thank you!

  56. Tamara Stillman says

    I made this last night and it was amazing! I used Maesri red curry paste, subbed cannellini beans for chickpeas, added sweet potatoes and extra cauliflower. Served over brown rice…. Absolutely Delicious! I am so excited for leftovers today! I Read all the other reviews and next time I think I will add spinach and throw in some avocado for the finale. Also, love the idea of serving over red lentils!

  57. Sarah-Beth says

    Delicious! I make this with double the cauliflower, extra curry paste and a TSP of chilli flakes for extra heat, birds eye chillies and omit the aminos and sugar. Seriously good

  58. Kaey says

    YUM. I made this tonight, with tamari, coconut oil, maple syrup and full fat coconut milk options. I omitted the Serrano pepper because I didn’t have it on hand and used the entire crown of cauliflower (probably more like 2 cups worth). I used 4 Tbsp red curry paste and Bf said it needed more, so I put in another 1/2 tbsp. Next time I’ll make a tomato/cucumber/cilantro/lime juice yogurt sauce to go with it and throw in some other veggies (bell pepper and broccoli maybe). Thanks so much for the recipe, I love adding one to the “keep making” pile ?

  59. Crosby Bromley says

    This was easy AND delicious. I’m not the “chef” in our family and I’m so proud (as is the actual chef) of how it came out!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! We haven’t tried making this recipe in a crockpot but if you experiment with it, report back on how it goes!

  60. Tess says

    Really yummy. Made it 3 times in a month! Leftovers great for a healthy lunch! This is so easy and fast. Serrano pepper can make it a bit hot, subbed milder pepper and that works just fine. Served over chopped cabbage salad topped with brown basmati rice. The crunchy cabbage added a nice element. I’m not a huge garbanzo fan…. this recipe is making me re-think the use of them more often! Very satisfying vegetarian meal. Must top with cilantro and a dollop of plain Greek yogurt! I’ll be making this again and again!

  61. Stacey says

    I made this with potatoes, carrots, onions, peppers, kale, garbanzos, and spinach. I doubled it and used a whole can of paste. My husband thought it was too spicy, but more for me LOL. I enjoyed this a lot and I will be making it again. I hope it’s not too fattening with the coconut milk. I served over rice.

  62. Stephanie says

    Wow! I’ve been making different currys for years but this is the best I gave ever made! It’s so flavour-some! I didn’t have any cauliflower, so I used the broccoli florets I had instead and I also chopped up a red bell pepper and a through in roasted mixed squash. I’ll be making this next time I’m cooking someone dinner. Thank you for such a great receipe

  63. Alexander James says

    Third time making. Thinking about adding in something else for flavor. It was a bit bland. Needing to cut back on maple syrup perhaps maybe more (or fresh: used refridgerated ginger paste you’d get in produce sections) ginger. Maybe more garlic? To be fair I don’t think I let the onion and garlic sauteed long enough. That that was the problem?

    But will continue to make: basically this is just the recipe for a basic curry sauce. I suppose after that any easily simmer to cook vegetable would work. Did this once with some carrot finely chopped that was good as well.

  64. Jill says

    The idea of this recipe sounded very tasty to me. I often make curry flavoured dishes, frequently from scratch and sometimes with various kinds of curry powder. I’ve never used paste before. I bought some Thai red curry paste for this recipe. I began with just 2 Tbsp. It didn’t have enough curry flavour and it tasted bitter to me. I added another Tbsp. More bitter still, but not enough curry flavour. So I put in some curry powder. The curry flavour was finally at the level that I wanted. I Left out the pepper. The heat was enough without it. I believe that the bitter taste comes from the paste. I tasted a little of the paste and found it to be bitter. Poured over rice it was okay.

  65. Holly says

    Love this, served over rice, garnished with lime wedges, cilantro, green onions, and tomato. Delicious, will be a regular in our home. Thank you for this wonderful recipe

  66. Laurel says

    I added extra curry paste (red), omitted the sweetener, and it was beautifully delicious! My family had it over rice, and I ate it over greens to keep it a lower carb meal. SO SO GOOD!

  67. Loren says

    Long time lurker, first time commenter here. I feel I have to because this was absolutely delicious! The only change I would make would be to cook it for longer so the veggies soften. Otherwise, it’s perfect! Even my carnivorous partner devoured it.

  68. Barb says

    Made this tonight and loved it! I only had 2 tablespoons left of red curry paste and it still tasted great. I omitted the Serrano pepper (didn’t have one). Used olive oil to saute, 1 T of brown sugar instead of maple syrup, full fat coconut milk, soy sauce, couple Ts of lime juice and topped it with chicken for the hubby ( sorry vegetarians ?) Spooned it over a bed of shredded kale. Will definitely be making this again and again! Thank you for the fun and easy recipe!

  69. Kirsten Long says

    My family really enjoyed this recipe! I used green curry paste, which gave it a milder level of spice without sacrificing the great curry flavor! Even my 18 month old daughter loved it!
    We served it over Jasmine rice with fresh avocado and cilantro. Will definitely be making it again!

  70. Susan D says

    This was absolutely delish! I used 4 tablespoons of red curry paste and it was perfect! I’m not a huge fan of garbanzo beans, but I have to say they were delicious in this recipe! This is a definite keeper! Thanks for your brilliant recipes!

  71. Sara says

    This was perfect as is! We had it over brown rice one day and red lentils the next, both meals were delicious!!!

  72. Laurie Low says

    I made this (as directed – using jalapeño pepper instead of serrano ) and red curry paste. Delicious. My non-vegan friends loved it (she asked for the recipe and made it herself a few days later). My husband doesn’t like really spicy food and thought this was perfect for heat/flavor.

  73. Bec says

    So incredible! This will definitely be added to the list of regular meals in our house. So excited! Thank you thank you thank you!! X

  74. Nicki says

    Great for a quick weeknight meal. I used 3 Tbs red curry paste (Thai Kitchen), omitted the Serrano because I didn’t think my little one would eat it if I made it as spicy as the adults would like it. I used a can of lite coconut milk and a can of chickpeas (instead of measuring). We served it over a riced veggie medley of carrots, broccoli and cauliflower that I found in the frozen food section. Next time I’ll probably add potatoes and throw in some spinach or kale like one of the other commenters did. I will also make sure to have cilantro and red onion to top it. Today all I had on hand was avocado, which was great too. Very versatile recipe! This will go into our regular rotation. 5 stars!!

  75. Mythili Prabhu says

    Thank you for all the recipes. I love making elaborate dishes, but appreciate simple, easy-to-make, flavorful recipes during the week. Your recipes have been a life-saver in my pregnancy!!

  76. Franziska says

    Thank you I will definitely make this the coming weekend, I have been craving Curry for weeks now X)

    What I just find interesting is that most people never add Kaffir lime leaves to their recipes… it makes such a difference! Is it hard to get in the US?

  77. Kitty says

    Fast (although not as fast as the creator can make it!) and delicious. I will make it again, despite having a few other delicious curried cauliflower recipes, as it has it’s own uniqueness. Thank you.

  78. Michelle Kientz says

    Wow, this dish is absolutely delicious and even better the next day when the flavors have had time to marinate together. I only added half of the serrano chili and thought the spice level was perfect. In fact when I tasted the curry I thought it would be too spicy but it later mellowed out after serving it with the quinoa and avocado. The avocado really adds a rich, creaminess that will be included every time I make this…which I think will be often. The cilantro is also a great addition.

    Dana—I have made nearly three dozen recipes from your blog and I would give them all a 5-star rating. This is the only place I go to try new things and now my go-to recipes. I especially love making your recipes for guests….they are always impressed with the creativity, the health factor, and the simplicity…as am I. This dish is no exception.

  79. Julie Berg says

    I made this last night for myself and my family of three male meat eaters. THEY LOVED IT! There were no noses turned up at the vegan meal. These guys used to think they had to eat meat at every dinner or it wasn’t dinner. Thank you for helping me to change their minds…one meal at a time! I made enough for leftovers..we’ll be eating it again this week. SO good!

  80. Suzy Maley says

    This recipe is excellent. I am nudging my son toward a vegetarian diet, and this dish has made him a believer! The planets aligned and I had almost all of the ingredients you listed in my kitchen. I had full fat coconut milk only. That made the curry nice and creamy. Once the curry was finished, I put it over cous cous and it absorbed all of the coconut milk. It was wonderful. I was tempted at the end to drizzle a little tahini overall but my son replied the dish is great just the way it is!

    Thank you for sharing your wonderful cooking ideas!

  81. Hayley says

    My taste buds exploded with happiness when I made this. The recipe was super easy to follow and I love that you provide alternative ingredients.
    Amazing blog!

  82. Amber DeLalley says

    I made this tonight. SO good and just what I was craving!! I didn’t have shallot but did have red onion on hand and it worked. thanks for all you do!

  83. amanda belo says

    I made this last night for my fiancé and I and it will be a staple in our house from now on! We try a lot of curry recipes and this was easily on of our favorites. Great balance of flavors, spice and saltiness, plus it was super easy to make. Can’t say enough good things about this recipe!

  84. Erica says

    Hi! I want to make this curry. However, I was wondering if I could substitute broccoli for the cauliflower. Should I simmer for less time? More time? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried broccoli in place of cauliflower and can’t say for sure. I would think it might change the recipe quite a bit, but would be a great addition to cauliflower! Let us know if you give it a try, Erica!

  85. Heather says

    Delicious! I increased the red curry paste to 7 tablespoons because I love the flavor, although it was pretty spicy. Will make again!

  86. April Blair says

    Hi! I wasn’t able to get the curry paste, but planing to make this tomorrow. Thoughts on using curry powder and garum masala instead?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I find that curry paste is kind of important in this recipe. But if you can’t find it, use as many ingredients in this homemade curry paste as you can. https://minimalistbaker.com/easy-red-curry-paste/

      Curry powder and garam masala will add more of a traditional Indian flavor to this dish, while the original inspiration for my recipe is Thai.

  87. Cassie Thuvan Tran says

    I absolutely LOVE how you served this curry on a salad! Curry is so perfect for salads because the curry sauce serves as the dressing, you have a bunch of roasted vegetables, and protein on top of plain bitter greens! I never would have thought of using maple syrup in a curry, either. Is it absolutely necessary?

  88. Chelsea says

    This tastes exactly like my favorite curry at my favorite thai restaurant! I added a red bell pepper in addition to the cauliflower. In the future, I will integrate even more veggies into this dish. 20/10 stars, can’t wait to make again!

  89. Wren says

    Made this for dinner! Was super tastey and loved how easy it was to whip up after a long day at work. The three year old even ate a whole bowl ontop to quinoa (which was actually harder to cook than this recipe). Added fresh cilantro and avacato to the bowl. Dissapointed we didnt have any leftovers

  90. NANCY L RICHARDI says

    I made this dish and really enjoyed it. In fact, I am planning on making it again this week. Yes, it is spicy but not the kind of spicy that burns your mouth like hot salsa. I made it as written. I am thinking that next time I may add a handful of golden raisins. I’ve made a similar dish in the past that included that ingredient and I liked the little burst of sweetness every now and then. Thank you for the recipe. When I am looking for something new to make, somehow I always wind up with one of your recipes !

  91. Claire says

    Yum! I omitted the pepper and subbed soy sauce and brown sugar. 3 tbsp of curry paste was perfect. It was delicious with brown rice. Even though it’s 90 degrees outside, I really enjoyed making (and eating!) this. Next time I’ll add even more veggies!

  92. Bethany says

    This is recipe is so yummy! I put in 2 tbsp of the red curry paste and just pinch of the sarano pepper. My husband and I would have loved it to be spicier, but we have a 7 year-old that would have not loved it. The amount of spice was just right for him – he devoured it and specifically asked me to comment that he thought it was “amazing”. We put it over greens (romaine and kale) and basmati rice, topped it with red onions and cilantro and squeezed some lime juice on top. So. Much. Yum. Thank you!

  93. cheri says

    This recipe was outstanding, I added more cauliflower because I wanted to use up the entire head and my husband asked me to add some diced potatoes, it really hit the spot and I will be making it again for company. Oh, yeah, I tossed in some shredded kale at the last minute to use it up also. Thank you

  94. Jennifer says

    This was amazing!! Reminded me of the yellow curry you’d order in a Thai restaurant…in fact I think this is better. It came out so rich and creamy, it’s beyond easy to make, and just super delicious!! I made it for 6 servings, which called for 4.5-6 tablespoons of curry paste — I substituted with 3 tablespoons of curry powder instead and it was full of flavor, the spice factor was perfect. I didn’t have any peppers on hand so just left that out…still fantastic without it. And I did half regular/half lite coconut milk. Just so so good, this is a keeper, thank you so much!

  95. Kelly says

    Yaaaass!!! I have never had much luck with Indian curries before but this was delicious! Rave reviews at my house (even from the meatitarian)! I used full fat coconut milk so that helped! :)
    Thanks Dana!!

  96. Miranda Jackson says

    This is the best curry I’ve ever made! I used full fat coconut milk and added some kale to it. I was so excited to eat this that I burnt my tongue. Oh well. Will definitely make it again!

  97. Kerry says

    I just finished making your curry recipe! Yum!! I wanted to have enough for leftovers, so I doubled the recipe. Since I used one can of light and one can of full- fat coconut milk, it was more liquidy than if it was all full-fat, but it did not matter in the least. That is what the rice is for- to soak up all that goodness. My husband told me twice while eating it how much he liked it. He just asked for me to put potatoes in it next time. It was not too spicy, just very flavorful. Thanks.

  98. Jeffrey Engel says

    Not too hard to make. And the most delicious thing I have eaten in months. We modified the recipe because we did not have serrano peppers on hand and substituted a canned chile in adobo sauce. Also mixed in (making the leftover situation easier) kale, and a bunch of basil that is happily growing on my deck as a just before serving addition. We got two generous servings, and there is another in fridge. Five stars out of five, maybe even five stars of of 4 it is so good.

  99. Katie Knopf says

    JUST LIKE A FANTASTIC THAI RESTAURANT. I live in Seattle and we have great Thai food and this recipe rivals those delicious places. I subbed 1 cup riced cauliflower and a jalapeño, because that’s what I had on hand. My friend made it exactly as written and it was also delicious.

  100. Rachel says

    This was fantastic! I ended up not adding the serrano pepper, and only using 1-1.5 teaspoon of the red Thai Kitchen curry paste. To me it’s a cozy curry dish without the crazy spice. In fact, I wouldn’t say it was spicy at all.. Scale 1-10 my version was a 2 on spicy. I also used So Delicious lite coconut milk (11 oz) and then added 1/2 of a can of Thai Kitchen whole fat coconut milk. I did not use but maybe 1/4 tsp of coconut oil. My toppings were cilantro and red onion.. I can’t wait to go get some lime for this. Wish I grabbed some while at the store, but bought the ingredients off the top of my head. I also served over sprouted quinoa! Thanks for the recipe! This one is for the books.

  101. Tamme says

    I made this on Monday for myself and today, Wednesday, I am making it again for the two of us. It was delicious on Monday. It had mellowed a bit on Tuesday as leftovers. I preferred it on Monday and did not find it to be overly spicy.

  102. Elizabeth says

    I subbed almond milk for coconut milk – probably a little less creamy than it would have been with coconut milk, but turned out great!

  103. Karen Dilley says

    I made this recipe and we loved it! I added a little red curry powder because I didn’t have the Serrano pepper. It was delicious. Definitely will make again. Thank you for sharing!

  104. Anne Sasko says

    This is fabulous! I doubled it and used 7 tablespoons of red curry paste (Thai Kitchen brand) and we found it flavorful but not overly spicy. I did use serrano peppers, and added potatoes per my son’s request. Everyone declared it a “do-over”.

  105. Alivia Poirier says

    Really delicious!! Loved the balance of spice, sweet and earthiness. My friends thought it was missing a little salt, but so easy to add to each plate individually. Thank you for another quick and delicious recipe!

  106. Rachel says

    Hi, I’d like to make this but am wondering how to make it less spicy…? Should I put less curry powder, a different type of curry powder or omit the peppers? Let me know. Thanks!

  107. bridget says

    I made this minus the serrano pepper with 3 tbs. of red curry paste and did not find it too spicy. It was so delicious- should have doubled the recipe. Love Dana’s recipes as they are easy to follow and include items I typically have in my kitchen. Thanks for another keeper!

  108. Ioana says

    It was really delicious, used red curry paste from delhaize, the whole 250g jar and it was the right kind of spicy. I also cooked the cauliflower and the chickpeas a little more than suggested. Very good with cous cous as well.

  109. Angela says

    I was so excited to try this & love Thai curries but I used Thai Kitchen Light Coconut milk and I think that’s where I went wrong. It wasn’t creamy at all and kind of watery. I’m going to try this next time with whole foods Coconut milk or maybe Goya. it was my first time using Thai Kitchen Coconut milk and I probably won’t buy it again. My ratio of Shallot, Ginger, and Garlic was a little off too and Ginger came on too strong.

    I’ll have to try it again, but for now, I’m going to pour off the watery sauce mixture, use it to make rice (in place of water), and chop up the cauliflower and chick peas, add some more chick peas for a mash and make it into thai ish chickpea burgers…?‍♀️ which I guess will be a nice time to bust out the avocado oil mayo I haven’t tried yet.

    now i’m craving an Indian curry….
    Thank you for all the good recipes, the comments in the Hummus post are fascinating!!

    • Angela says

      Correction it was m Taste of Thai Lite Coconut milk and its terrible. Definitely trying this again with a better quality COconut milk!

  110. Shira says

    I just made it yesterday and it was annihilated :D
    I didn’t have Thai curry pasta or maple syrup so omitted the syrup and used Gram Massala groud spice instead and it was fantastic!
    This is going in the favourite recipe list ;)
    Thank you!!!

  111. Khadijeh says

    Soo good! Our family of four finished the pot in one night. Next time I’ll double it so we can have leftovers. I didn’t use the Serrano pepper but did use 4 tablespoons of Thai kitchen curry paste, and found it perfect. My 2 year old and 5 year old don’t have any spice tolerance and both asked for seconds.

  112. Danelle says

    Easy to follow, fast, and delicious! I didn’t have cauliflower, I forgot I already ate it, so I added broccoli and yellow pepper and zucchini… Ginger powder instead of fresh and a jalapeño instead-recipe holds up to all the substitutes! Using red Thai curry it’s just Soooo flavorful vs spicy heat. Loved it
    Thanks

  113. Hannah says

    Any recommendations for coconut sugar substitutions? Perhaps just brown sugar? My grocery store does not sell it, unfortunately!

  114. Sandy says

    Dana, please keep those oil-free recipes coming! Not many people realize the ill-effects of oil consumption, even so called healthy oils. This is the best vegan blog on the planet, especially for those of us determined to stick to an 801010 or HCLF diet plan. So many options to choose from! Your attention to detail is inspiring.

  115. Lily says

    Good recipe–had no Serrano peppers but otherwise everything else. It was very tasty and not spicy at all. Will be making it again in the future!

  116. Belinda Jennings says

    A KEEPER!! This is super easy to make and so delicious that all three of my delightful yet painful children ate it. I added some tofu for extra protein for my body conscious 14 year old, a packet of fresh spinach and one cup of brown cooked rice. It’s made it to my fortnightly menu plan.

  117. Dana says

    The avocado ? slices in the serving platter look so enticing. Perhaps you could add avocado to the list of optional ingredients?
    Another recipe to put on the menu for this week. Thanks, Dana!

  118. Cheryl says

    Loved it! I used 3T of curry paste and subbed a jalapeño since I had it on hand…. tasted amazing! Spice was perfect for me. Served over a thick rice noodle, super yummy!

    Thanks so much for all your amazing recipes! Love your creative, yummy mind!

  119. Ida says

    Absolutely phenomenal curry. I did not make any changes to the recipe and I used 3 T of the yellow curry (from Thai True). For me, (and my husband who claims he does not like curry) the heat was just right. Perfect blend of flavors. Husband asked for seconds. Definitely worthy 5 STARS

  120. Chantelle says

    This was really great! My 4 and 6 year old girls loved it as well. I did not have the pepper so I omitted it but kept everything else the same.
    Thanks for the great recipe!

  121. Ali says

    Thanks! It was delicious! I used only 2 Tbsp of red curry paste for double the recipe as I’ve found it way too hot in the past. I even made your coconut milk recipe for it as it’s so quick to make. I served the curry of brown basmati rice. The taste was just perfect! Yum!!

  122. Rebekah says

    I am a huge fan of both cauliflower and chickpeas, so I had to try this recipe right away – it did not disappoint! The only substitution I made was 1/4 of a scotch bonnet pepper for the serrano (since it was what I had on hand and couldn’t wait!), as it is a spicier pepper. The curry was flavourful, creamy, just the right level of spice. So delicious! Will definitely make again! Thanks for creating and sharing such tasty and enjoyable plant-based recipes with the world!

    • Sarah-Beth says

      Hey Brandon! I’ve just made this and forgot to add sugar altogether, it was still delicious. I think if I had added sugar it would have been unbearably sweet… Try without sugar then taste at the end and, if you really need to, add a little stevia.

  123. Ali says

    I’m making this recipe right now and can’t find any mention of when to add the tamari sauce, so am adding it with the coconut milk, turmeric and maple syrup. Hope that’s right…..

  124. Nina says

    Hi, hoping you can help. I am allergic to coconut. Do you think it would work with almond or cashew milk instead. Big thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, coconut milk is a key ingredient but if I were to suggest an alternative I’d probably say cashew or almond, or maybe even rice. Let us know how it goes!

      • Megan says

        I didn’t have coconut milk in the house and used part whipping cream and part 2% milk and thickened it with a cornstarch slurry and it wasn’t as authentic but still delicious and the whole family loved it.

  125. Debra says

    This recipe as written is VERY spicy – I wonder if there is a typo in suggesting 4 tbsp red curry paste? I halved it to to 2 tbsp and it’s still much too spicy for some in my family. And we like spicy food… (I used Thai Kitchen brand, which suggests on the label to use 1/2 to 1 tbsp for this volume of coconut milk…)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s definitely possible. But I find that amount necessary for the proper amount of flavor. We like spicy food as well, but didn’t find this amount too spicy. Next time definitely scale back and I’ll add a note there as well!

      • Julie says

        I made it with 4 tbsp and it was perfect. I did omit the Serrano pepper and instead added a red bell pepper, so that probably helped out. Either way, the dish is amazing and I plan to make it again very soon. Thank you for all your amazing recipes.

  126. Michelle says

    I only have green curry paste in my pantry. Would you recommend changing any other ingredients if I substitute green for the red paste?