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

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.

Stirring together ingredients for a healthy plant-based curry

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.

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

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!

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
Wooden spoon in a pot of Vegan Yellow Chickpea Curry
4.93 from 181 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • 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


  • 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.



*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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My Rating:

  1. Rachel says

    This was so good I’m so happy with it. Next time I’m doubling this bad boy!! I put it over some fruited basmati rice I had already had , and then topped it with fresh mango, thinly sliced shallots, cilantro, and some mango chutney and wow!!!!

  2. Jacque says

    I made this as written but doubled. It is truly fantastic! My husband kept going back for mor saying it was addicting! I will make it over and over!!!

  3. Claire Quinlevan says

    Absolutely delicious!! I added additional coconut milk (2cans total), and 2tsp of cumin, smoked paprika & 1tsp of chilli powder

  4. Christine Labozan says

    I’ve never made curry before so I made this a few weeks ago and will be making again today. I didn’t change the recipe other than leaving out the maple syrup. I made my own coconut milk which was so easy to do. The recipe is simple to follow and great for batch cooking which I do a lot of on the weekends. It’s even better the second day!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the lovely review and for sharing your modifications, Christine!

  5. Jennifer Jones says

    This recipe is a hit!
    Tonight was my 3rd time making it. What I love about this recipe most is the base. The base is so good that you can easily build on it with whatever you might have on hand. Like tonight, I didn’t have cauliflower on hand, but did have broccoli, some carrots & asparagus that I needed to use up. Added those plus some veggie broth to cover all ingredients. OMG. Still turned out incredible just like the other 2 times when I had followed the recipe exactly.

    Thanks for so many great recipes that I can always count on to be delicious!

  6. Lori says

    I made this recipe for the first time tonight and loved it! I used maple syrup, low sodium soy sauce, and full fat coconut milk because that is what I had. I used about 1/2 of a red and 1/2 of a green serrano that we froze from the summer garden, and added a little frozen red bell pepper too. I also used the whole can of chickpeas and 1/2 a head of romanesco cauliflower, then served over quinoa. It was a delicious and this recipe is definitely a keeper!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review and for sharing your modifications, Lori!

  7. Denise says

    Wow, this was delicious! I did make a few changes. I’m eating low-carb so I omitted the chickpeas and used a whole head of cauliflower and I substituted a large jalapeño for a Serrano.

    I used 5 tablespoons Mae Ploy red curry paste and a whole tablespoon turmeric, which made it a lovely gold color. (I was a little heavy handed with the curry paste because I added extra full-fat coconut milk.) The curry seemed a bit thin so I used my immersion blender to blend all the smaller cauliflower bits in the pot, which thickened it up nicely. It was delicious! I could taste everything… the ginger, the shallots, the jalapeño..

    The next night I reheated the leftovers, adding some fresh parboiled and drained broccoli to the pot. It was even better the second night.

  8. Ines says

    the curry that has my meat-eating coworkers making one plant based meal per week at home. and my personal favorite.

  9. Dre says

    Great curry recipe! The longest piece is of course the chopping, but it is oh so worth it – The flavors merry together well.

    I would probably add more cauliflower (1 cup didn’t seem like enough) and/or a Yukon gold potato or red bell pepper, but otherwise the bones of this recipe are good!

  10. Al says

    Made this tonight. It was incredible. Can’t wait to make it again. I substituted half a poblano for the serrano — that’s what was in the fridge. I only had a cup of coconut milk so I extended it with a cup of water. For the chickpeas, I started with a cup of dry ones, soaked them 3 hours and then pressure cooked for 15 minutes until just past crunchy. They expanded to about 2 cups but I used them all. Cauliflower was a small head separated into florets. All other ingredients were set to 4 servings except for the red curry paste. I used a full four-ounce jar.

  11. Kelly says

    This was DELICIOUS. Thank you so much for the recipe. I am new to the curry paste, so I only used 1-2 Tbsp and half of the coconut milk, and it was amazing with brown rice. A winner here.

  12. Michelle says

    This was delicious! Thank you, Dana. I do have to say, mise en place took more like 20 minutes. It took 5 minutes just to get all of my ingredients lined up on the counter LOL.

    I had “simple,” full-fat coconut milk on hand and used that. I used a 1/2 head of a large cauliflower which yielded 575 grams (wow!) and was the perfect amount of cauliflower for me and did not overcrowd the pot.

    Other than that I followed this recipe exact, including the maple syrup (I think coconut sugar would be better).

    TIP: I put the shallot, garlic, ginger, and serrano in my small processor and minced them all together to save time.

    I sautéed some thick-sliced red onion and bell peppers and placed them on top of brown rice in the bowls and then ladled this curry on top. I added to that some cilantro, lime juice and cubed, caramelized, chili-garlic tofu.

    It was A LOT of food so we have 4 pint jars of curry, veg, and tofu in the fridge for leftovers!!

    Thank you so much!

  13. Megan says

    Another yummy supper! Again I’m realizing the need to double or triple the recipe since my family can’t get enough!

    We always use Mae Ploy curry pastes since they don’t contain shrimp, but they are VERY spicy compared to other brands, so I had to fiddle with the flavoring a bit to get the right spice depth without overloading the heat (skipped the serranos, used grated fresh turmeric instead of ground, and added some chicken broth). I also decided to add spinach for color and texture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, love it! Those additions sound perfect. So glad you all enjoy the curry, thanks so much for the review, Megan!

  14. Kim says

    I made this awesome 100% flavor worthy of a curry!
    I also added carrots, fresh green beans, red bell pepper, & baked tofu cubed. Lord have mercy 🎃👻
    Fabulosity! Thank you for each and every recipe….
    There is not one time that you don’t come through for me. Thank you so kindly for all of your videos, detailed offerings of food wisdom, and a recipe that just shines.

  15. Nell says

    I would like to try this recipe, but what can be a sub for the coconut milk & maple sugar?? I can not consume dairy or sugars(in any form)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nell, coconut milk is pretty key, but the next best option would be a thick, plain, homemade cashew milk (similar to almond milk, but with less water). You can leave the sweetener out or add a little extra coconut aminos. Hope that helps!

  16. Kathy Moosavi says

    This curry was a huge hit. I changed the amount to make it for 8 people at a potluck event and it was gone within the hour!

    I found the amount of coconut milk to be too much. I had to add more vegetables and I used cornstarch to thicken it. I added zucchini and extra cauliflower. It’s also quite mild so next time I’d make it using extra peppers and curry paste. A definite hit and really quite straightforward to make.

  17. Anya says

    Simple and delicious. I omitted the serrano peppers but added a sprinkle of cayenne pepper and everyone liked it, including my toddler.

  18. Madeline says

    I made this last week for dinner! After years of being too intimidated by curry to chance making it myself I picked this recipe and gave it a go. It was really easy and really delicious! My local grocery store didn’t have yellow curry paste so I went with red….. I also used two serano peppers instead of one because I like spicy food. That was a bit of a mistake! Because of this it was a little bit to spicy for me. In the future if I use red curry paste again I may just go with half of a serano :) After realizing it was a little too hot for me I added about a cup of frozen peas and they cooled it down considerably! I served it with a little massaged kale, brown rice, red onion, and cilantro! It was a super fun and flavorful first attempt at curry.

  19. Eloise Owens says

    Soooo good. I highly recommend this recipe. I actually took this recipe and made curried chicken thighs. I just browned the thighs first. Then made this recipe without the cauliflower. Dumped the chicken on top. Threw some potatoes in and baked it for 30 minutes at 375. It was just as good. Thank you so much.

  20. Chloe M says

    I made this Thai curry for dinner tonight and it was a HUGE hit!!! Tasted just like my favourite Thai restaurant! I added quite a few more vegetables (red peppers, zucchini and peas) and omitted the chickpeas because I didn’t have them on hand. I will 100% be saving this recipe! So glad I came across it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Chloe. And love the veggie additions. Thank you for sharing! xo

  21. Lieke van Heumen says

    A really delicious dish, we had it with brown rice. We added a lot more cauliflower to increase our vegetables and used green curry paste we had in the pantry instead. Per usual with your recipes, easy to make, delicious, nourishing. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! This is what we love to hear! Thanks for the lovely review, Lieke, we’re so glad you enjoyed! xo

  22. Andrea C - Massachusetts says

    I love this recipe – I have made it at least 4 times. Depending on what I have on hand, I use regular soy sauce, and red onions and it always comes out amazing. I usually use the max amount of red curry paste I can use. Do you think I can use green curry paste in exchange? Google says I can, but I don’t know if the flavors would meld as well?

  23. FarNorCal says

    This was fantastic. I had a cauliflower in my fridge I needed to use and the rest of the ingredients are staples for me. Made the recipe as written, just added a bit of veggie stock to thin and a bunch of kale and collards from my garden at the end. Garnished with cashews and cilantro. My husband doesn’t eat curry so now I have lunch for the week. Yum. Quick too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Love the addition of greens from your garden =) Thanks for the lovely review! xo

  24. Gabby says

    I made this but used eggplant instead of cauliflower. It was easy to make and absolutely delicious. I served it on rice with dried shallots on top, had to go back for seconds!

  25. Kelly says

    I am so excited to make this tomorrow. I am thinking of adding a little bit of broccoli, bell pepper, or potatoes ( I have some friends that are anti-cauliflower) Any recommendations on what to add and how it turned out? I was thinking of partially steaming potatoes before adding them.

  26. Allison says

    We had cauliflower in the fridge to use, so as usual I headed to this website for ideas. Hadn’t made this version of curry yet and really enjoyed the flavors. Will definitely make regularly (even my partner, who is not a curry fan, said we should make it regularly….)! Used dried ginger instead of fresh; used onion instead of shallot; used the water instead of the oil; used red curry paste; used little red Thai chilis because that’s what we had. And then we served it over quinoa – just the right amount of spicy curry sauce and chickpea/cauliflower goodness to complement the quinoa. To be honest there was barely one serving left for lunch the next day when the two of us were done eating….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing all your modifications, Allison! We’re so glad you both enjoyed! xo

  27. Clara says

    I made a half recipe and it only made 1 1/2 servings. I ate it with brown rice and cilantro. It was very easy and delicious!

  28. Jen says

    Absolutely delicious! Substituted curry powder for curry paste- used 3T. Omitted turmeric as a result. Served over basmati rice with cilantro and lime. Will make again!! So easy and quick!

  29. Cat says

    This. Was. So. Good.

    Followed the recipe as is, and then added some frozen peas right after I took the curry off the stove. We topped our curry with the red onion, cilantro and lime juice as suggested and served over some jasmine rice. It was so good, even my 2-year old had seconds!

    Thank you MB for another delicious recipe!

  30. Nadia says

    The most flavourful curry dish ever. I added about 1/2 cup of fresh sweet pineapple, a tsp of Garam Masala, tsp of honey and tbsp of hit red pepper paste ( in place of the pepper).
    I can’t stop eating it. Afraid there won’t be any left for the family tomorrow. I tend to make a day ahead so flavours blend, but this recipe is good to go.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Nadia. Thanks so much for the lovely review! xo

  31. Ann says

    OMG. A definite keeper. Made this for my vegan daughter and was totally amazed. So flavorful and the texture was great too. Thank you for sharing this amazing recipe.

      • Laura says

        Very tasty dish! I was excited to have it for dinner and excited to have to for lunch the next day. It’s also a very forgiving recipe and easy to customize to your tastes. We loved the inclusion of cilantro, lime, and chopped onion to finish — that took it to the next level and made every bite interesting. 100% will make this again.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed it, Laura! Agreed on the garnish =) Thanks so much for the lovely review!

  32. Gabr says

    Loved it. I added a little curry powder at the end and served over red quinoa with a dollop of cashew yogurt. Next time I might try full-fat coconut milk to make a little creamier.

  33. Irina Stoian says

    Loved it! I used some unsweetened soy milk instead of coconut milk and it still turned out great. It was delicious served with rice and it was quite easy to prepare. Thank you! :)

  34. Jessica says

    5 STARS HANDS DOWN!!! this was an amazing curry. My entire family who are meat eaters even loved it so much. I will definitely be making this recipe often as it is a huge hit in my house. Perfect amount of spices and soooo full of flavour.

      • Elizabeth Aleo says

        Definitely use FULL FAT coconut milk! Otherwise will be a not-creamy soup! Added kale to the stew and it was good

  35. sarah says

    I am wondering if this could be done in an instant pot and if so, what would the timing be? thank you! can’t wait to try. I love all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it would work well! We’d suggest sautéing similar to step 1, then add remaining ingredients and maybe high pressure for 4 minutes? Let us know if you try it!

  36. Fadzai says

    I’m surprised how quick and easy this recipe was. It turned out great and I love it. I recently went vegan so I’m still experimenting with the different ingredients but this mixture was perfect. I didn’t use many modifications, the only thing I probably did was use jalapeño peppers instead of Serrano and added some extra curry paste to give it a little bit more flavor. I’ll DEFINITELY be making this again!

  37. chelsea baird says

    I feel like such a fraud for never having left you a review on this! This curry is my absolute FAVORITE! The joy I get from adding in my ginger and shallots and serrano…. It just never gets old! The only adaptations I have developed throughout my experimentation has been to add more coconut milk and make it more brothy! I love this because I prefer to eat this with a smooth. I add my rice to a separate bowl and dip my soup spoon in to grab a small serving, before going in to dip into the curry for the perfect bite. I have learned that the additional toppings for garnish are practically what make the dish… the red onion, the sesame seeds, the cilantro… it’s the most perfect thing. My husband is an avid meat eater, however, so I guess the only other adaptation is that I always supply him with a side of chicken to tear up and put into the curry. Unfortunately I’m too selfish to add the chicken to the curry itself – as I believe the dish is perfection on its own.

  38. Andra says

    This curry was amazing! I used Savory Spice shop red curry powder, combined it with water to create the paste. Added extra cauliflower. Delicious!!!

  39. Melanie says

    Made this dish tonight and it was so so good!! I used yellow curry paste, added a bit more coconut milk, and it tasted almost like the yellow curry from our favourite Thai place in town. I will definitely be making this again soon and can’t wait to try it with green or red curry paste :)

  40. Lenka says

    Lovely dish and easy recipe. I followed everything and add frozen petite garden peas. Love it and definitely will make it again.

  41. Mark says

    This was a great base for a garbanzo bean-based curry. When I pulled my cauliflower out of the fridge it had gone a little off, so I subbed yukon gold potatoes instead, which highlighted the flexibility of this base. I got to thinking I could add virtually anything I wanted to it.

  42. Anna J says

    Dang, y’all, this was awesome! I was hoping for leftovers to eat for lunch but the 3 of us gobbled it down in no time. Thank you! It’s going in the rotation.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Coconut aminos is far less salty and more sweet than soy / tamari. So I usually use about 1.5-2x as much coconut aminos in recipes as I do soy. So if it calls for 1 Tbsp coconut aminos, I’d start with 1/2 Tbsp soy sauce and work your way up. Hope that helps!

    • Kerrianne says

      I rarely follow recipes when making curry because I just dump seasonings into a bowl, but this was BY FAR the most flavor packed curry I have ever made. Through our the meal my husband kept saying “this is the BEST curry you’ve ever made” so I have you to thank for that. :)

  43. Hope says

    I made this recipe tonight. Curry paste is not in my pantry, but I decided to try this without it. I added curry powder and cayenne powder to the first step to saute them in the oil. I also added some canned tomato. I used jalepeno pepper, because that is what I had, also added garlic pepper hot sauce. Served over rice. Oh It was delicious. It will be on my go to list. I am going to buy the curry paste for the next time. I can’t wait to make this again.

  44. Ilincozaurus says

    Heeey i just decided to make this recipe which , btw all of your curry recipies are amazing flavourfully :)))
    I am using frozen cauliflower , should i first cook the cauliflower in the coconutmilk and spices , and than add the cooked chickpeas or i add them both? I am afraid that bcs of the frozen cauliflower, it will take longer to cook and the chickpeas will pop (if u know what i am saying)
    Please answer me :)))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, you can add it at the same time as the chickpeas. Frozen cauliflower should actually take less time to cook than fresh.

  45. Sheldon says

    I made this with green curry after I found out I was out of stock for both red and yellow, and it came amazing!
    anyways I always come back to your recipes when I want straightforward but absolutely delicious meals. thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sheldon! Thanks so much for your kind words and lovely review!

  46. Jessi says

    I eat this pretty much every other week. It is THE BEST *simple* curry recipe I’ve tried that is SO delicious and satisfying. I love that it reheats really well if I’m meal-prepping. I generally eat this over greens instead of rice and add (pasture raised) chicken. I prefer thighs and I cook the chicken separately seasoned with curry powder or garam masala and S/P and put on top of the curry.

  47. Erin says

    UHM where has this been all my life?!
    I’m currently struggling to avoid a mouthful of burns as I attempt inhale the piping hot results of this AMAZING recipe, fresh off the stove!!! We aren’t huge fans of chickpeas, so I substituted with more veggies! Snow peas are a fabulous addition in the last few minutes. 10/10 will make again SOON!

  48. Sara says

    Yuuuuuuuuuum!! Thanks so much for this delicious recipe! I loved the idea of serving this over greens. The cilantro and lime really just take this dish to the next level.

  49. Holly says

    Made this tonight – it is AMAZING! Disappointed I didn’t double the recipe. I followed to a T and it’s excellent – will definitely make again and will definitely double!

  50. Abby says

    I made this as a way to use up the cauliflower left in my fridge and *wow* what a good choice! I left out the maple syrup and added a cup of thawed frozen peas for the last five minutes of the 15 minute simmer, so good; it’s absolutely addictive, I’ll definitely be making this one again.

  51. Ginny says

    I made this recipe tonight for dinner and it was delicious. I wish I had doubled it. The can of coconut milk wasn’t quite 2 cups and I didn’t want to open a new can for 1/3 cup, so it was a little less soupy. I added a whole head of cauliflower because I love it and it was perfect. I give this recipe a strong 5 stars. So glad I stumbled upon it. Thank you!

  52. Glenn says

    Didn’t have all the ingredients and too lazy to head to grocery store. Subbed tomato paste for curry paste among a few others things and still delicious!

  53. G says

    Made this last night with califlower, bell pepper and green beans
    use a small sweet onion which i chopped up small with big hunk of ginger and big serrano 4 garlic .. added curry paste coconut milk and turmic
    let smimmer untill veges cooked but still crunchy added another 1/2 cup or so broth and one pkg broken up edamame spirulina spagetti
    We loved it! thanks for easy one dish feel good Dinner

  54. Colleen says

    This was SO delicious! I made the recipe exactly as is! I am kind of a spice wimp, so was worried about the pepper, but I highly recommend adding! The flavor was amazing! Love all of your recipes, they are so easy to follow along with and great everytime!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Colleen! We are so glad you enjoy our recipes! xo

  55. Lauren says

    The green beans were a nice addition! Cooked for probably about 15 minutes. The meal was very tasty. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for sharing, Lauren! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  56. Lauren says

    Looking forward to trying this! I have a bunch of green beans I need to use. Any suggestions for how to incorporate those?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, green beans sound lovely! We’d say add them ~5-10 minutes before the curry is done cooking. Let us know how it turns out!

  57. Jim says

    My wife and I love this. My adjustments were that I used about 3C of cauliflower and I added about a cup of chopped baby kale.
    Really great. Easy to make.

  58. Rebekah Furey says

    hello, first off I have made about 15 of your recipes and everyone has been delishious. I think its fair I post on how great they are and any tweaks I made. For this one I actually combined both the yellow and red curry paste. I turned the heat up and added about 5 tablespoons red. I ended up adding some fresh spina hcright at the end for a nice pop of color. Thanks again for another great meal.

  59. Amy Molloy says

    This has quickly become a weekly cook up for mid week lunches and/or easy dinner. It. Is. So. Easy. I only use 2-3 tablespoons of curry paste as we don’t like things *too* hot and a little extra tumeric and it’s perfect for us. I add in sliced zucchini or green beans, whatever I’ve got on hand or nothing at all. Absolutely delicious and another brilliant recipe from MB! Thank you!

  60. 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!

  61. 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.

  62. 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

  63. 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.

  64. 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!!!!

  65. 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

  66. 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!

  67. 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

  68. 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.

  69. 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.

  70. 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!

  71. 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!

  72. 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!

  73. 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!

  74. 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!

  75. 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.

  76. 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

  77. 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!

  78. 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!

  79. 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.

  80. 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!

  81. 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

  82. 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!

  83. 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

  84. 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!

  85. 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!

  86. 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!

  87. 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:)

  88. 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!

  89. 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!

  90. 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.

  91. 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.

  92. 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!

  93. 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!

  94. 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.

  95. 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.

  96. 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! :)

  97. 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!

  98. 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

  99. 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,

  100. 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.

  101. 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.

  102. 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!

  103. 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.

  104. 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!

  105. 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.

  106. 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

  107. 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…..

  108. 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.

  109. 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!

  110. 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.

  111. 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.

  112. 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!

  113. 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.

  114. 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!

  115. 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!

  116. 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

  117. 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 ?

  118. 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!

  119. 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!

  120. 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.

  121. 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

  122. 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.

  123. 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.

  124. 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

  125. 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!

  126. 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.

  127. 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!

  128. 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!

  129. 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!

  130. Sara says

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

  131. 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.

  132. 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

  133. 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!!

  134. 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!!

  135. 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?

  136. 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.

  137. 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.

  138. 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!

  139. 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!

  140. 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!

  141. 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!

  142. 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!

  143. 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!

  144. 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!