1-Pot Yellow Chickpea Cauliflower Curry

I’ve made this a handful of times already and it’s a staple recipe for sure. EVERYONE loves it! I just use a half onion instead of shallots, and a bit of chilli powder and cayenne pepper instead of serrano.

Just made this for lunch, I think I will have it again for dinner. I didn’t change a thing. Absolutely delicious and perfect for a winter day. Thank you for another winning recipe.

The taste was good, but it was extremely spicy!
I did 6 portions and used more cauliflower and 4 tbsp of red Curry.
We were on fire. Also the Ginger was too much. Will do again but cut down the curry paste and the ginger!

This was ridiculously delicious. I followed the recipe, aside from adding extra garam masala and turmeric. Absolutely a 5 star recipe!

This dish absolutely rocks. I added beet greens and tomatoes fresh out of the garden as well as some leftover chicken and it was absolutely five stars.

Out of this world delicious!!!
Such a quick and easy recipe that is pure comfort food on a cold afternoon.
I can’t thank you enough for sharing!!!

This is a delicious dish . A did add a few mushrooms . Will
Make again. A keeper!!

I love this recipe and have made it what feels like a billion times! The only thing I do differently, especially if I’m cooking for a large group, is that I roast my cauliflower and throw it in right before serving. I like the char and tenderness roasting gives the cauliflower.

Despite following the recipe, I found this to be overwhelmingly sour. Not sure what went wrong, as I couldn’t find this comment elsewhere in reviews!

So delicious!!! 😋😋

I like to add a bit of frozen peas near the end for a little bit of color!

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!!!

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

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!

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!

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.

I really liked this recipe, and like chili, it is better the next day!

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

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!

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.

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.

this is everything i need when i am craving a curry! one of my favorite dishes to make – simple and delicious

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!

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.

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.

Tasted great!! Added all the extra seasonings to give full flavour! Yum!! Thank you!

This curry is so good, I made it for dinner two weeks in a row! So flavorful, and so easy!

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.

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

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.