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.
Origins of Yellow Curry
Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source).
Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source).
How to Make 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.
The heartiness comes from plenty of chopped cauliflower and cooked chickpeas, which simmer away until tender. That’s it! It’s meal time.
We hope you LOVE this curry! It’s:
BIG in flavor
& 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!
1-Pot Yellow Chickpea Cauliflower 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*
- Red onion
- Lime wedges
- Sesame seeds
- 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.
*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.
Leave a Comment & Rating!