1-Pot Yellow Chickpea Cauliflower Curry

Thank you for this delicious recipe. I too used the green curry paste as this is what I had on hand. It is great.

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.

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!

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.

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!

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.
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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…..

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.

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!

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.

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.

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!

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.

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!

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!

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

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 ?

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!

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!

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.

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

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.

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.

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

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!

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!

so easy and delicious meal! thanks again!!

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!

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!

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

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.

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

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!!

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!!

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.

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.

Easy recipe with delicious results! I can’t stop eating it!!

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!

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!

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!

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!

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!

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

I made this and love it! So delicious. Great balance of flavors and spice.

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!

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

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 !

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!

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!

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

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!

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!!

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!

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.

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.

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.

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.

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.

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

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!

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”.

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!

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!

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.

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!!

This was delicious. Easy and inexpensive. Will certainly make again!

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!!!

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.

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

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!

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.

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!

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

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!

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!!

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!

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…)