1-Pot Yellow Chickpea Cauliflower Curry

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.

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!

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.

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!

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….

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!

The whole family loved this dish! Thanks for another easy and delicious recipe!

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!

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!

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.

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.

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.

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! :)

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.

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!

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.

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

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 :)

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

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.

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.

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!

Oh my goodness! Deliciousness in a bowl! Dana, you never disappoint me. Love your recipes. Thank you!

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.

I’ve made this recipe five times now! Absolutely creamy and delicious. Thank you :)

Yummy! Easy! I added onions extra garlic and a chopped carrot. Kids 8, and 5 loved it too!

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!

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.

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!

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.

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!

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!

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

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!

This recipe has become a family favourite. It’s delicious!

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.
Yummmm

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.

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!

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!

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.

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!

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.

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!!!!

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!

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!

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

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.

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.

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!

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!

Deeelish! I added potatoes! So yummy!

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!

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!

Delicious!

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.

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!

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!

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!

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.

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!

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!

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..

Sooo good and so easy to make! I will also be tripling the recipe next time!!!

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.

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!

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:)

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!

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!

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.

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.

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!

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!

Yummy easy flavorful and filling! Good for meal prep too- excited to eat this curry all week!

This was so delicious, cant wait to try a few more recipes, plus I really made it in under 30 mins.

This recipe was so easy to make AND…the best part, it tasted amazing.
Thank you!!

Amazing, easy, cheap recipe. I find it tastes a bit like butter chicken!! This is a keeper for sure!!

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

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.

This was a party in my mouth, so good!! and lovely for meal prep

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! :)

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!

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.

My whole family loved this recipe! Seriously Delicious, if you are a curry fan!

This is amazing and is part of our regular meal rotation now!