Chickpea & Cauliflower Curry

There’s something incredibly comforting about a bowl of creamy, fragrant curry, especially one that’s quick, easy, and packed with nourishing ingredients. This Cauliflower & Chickpea Curry is a weeknight staple in my kitchen - simple to make, rich in flavour, and perfect for those cozy nights when you want something hearty yet wholesome.

Cauliflower is one of those magical vegetables that soaks up flavour beautifully, making it the perfect base for this dish. Add in creamy coconut milk, a hit of Thai green curry paste, and a can of chickpeas for extra protein, and you’ve got yourself a delicious, plant-based curry that comes together in no time.

One of my favourite things about this dish is that it’s incredibly meal-prep friendly. I love making a big batch, portioning it out, and storing it in the freezer for those nights when cooking feels like too much effort. It’s a lifesaver on busy days, and because the flavors deepen over time, it tastes even better when reheated. It’s also super versatile, serve it over fluffy rice for a comforting meal, or scoop it up with warm naan bread for the ultimate cozy dinner.

The secret to making this curry extra special is roasting the cauliflower first. Instead of simmering the florets directly in the curry, roasting them in the oven with olive oil, salt, and pepper adds a slightly crispy, caramelized edge. This extra step enhances the texture and gives the dish an irresistible depth of flavor. Trust me, once you try it this way, you won’t go back!

Why You’ll Love This Curry

• Quick & Easy – This recipe comes together in under 30 minutes.

• Nourishing & Satisfying – Packed with plant-based goodness and protein from chickpeas.

• Make-Ahead & Freezer-Friendly – Perfect for batch cooking; portion it out and freeze for easy meals on busy nights.

• Enhanced Flavor & Texture – Roasting the cauliflower adds depth and a slight crispiness, making this curry even more delicious.

• Versatile Serving Options – Pair it with rice, naan, or even serve it as a thick soup on its own.

This Thai Green Cauliflower Curry has become one of my go-to comfort meals, and I know it will become a favorite in your home too. Whether you’re meal-prepping for the week or just looking for a quick and delicious dinner, this recipe ticks all the boxes.

If you make this Thai Green Cauliflower Curry, tag me on Instagram—I love seeing your recreations! Enjoy this bowl of comfort, one spoonful at a time.

Chickpea & Cauliflower Curry

Makes: 4-5 serves
Prep Time: 10 minutes
Cooking time: 30 minutes

Ingredients:

1 head cauliflower, cut into florets

1 brown onion, finely chopped

100g Thai green curry paste

1 tbsp tomato paste

2 cloves garlic, minced

1 tsp curry powder

Olive oil

Salt & Pepper

1 x 400ml can coconut milk

1/2 cup vegetable stock

1 x 400g can chickpeas, drained and rinsed

Fresh coriander, to serve

Greek yogurt, to serve

Rice or Naan bread, to serve

Method:

Roast the cauliflower – Preheat the oven to 200°C (400°F). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them out on a baking tray. Roast for 20-25 minutes until golden and slightly crispy. Set aside.

Sauté the aromatics – Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.

Build the base – Add the Thai green curry paste, curry powder and tomato paste, cooking for a minute while stirring to release their flavors.

Simmer – Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer and let it cook for 10-12 minutes.

Add the cauliflower and chickpeas – Stir in the roasted cauliflower and chickpeas, allowing them to soak up the flavours. Cook for another 5 minutes.

Serve and enjoy – Spoon into bowls and top with fresh coriander and a dollop of Greek yogurt. Serve with rice or warm naan for a complete meal.