Description

This Easy Yellow Cauliflower Chickpea Curry with Coconut Milk is a comforting and vibrant plant-based dish packed with nutritious vegetables and aromatic spices. Featuring tender cauliflower, sweet potatoes, and protein-rich chickpeas simmered in a creamy coconut curry sauce, it’s perfect for a wholesome weeknight meal or meal prep. The curry is flavorful yet simple to prepare, finished with fresh greens and served alongside rice for a complete, satisfying dinner.

Ingredients

Oil and Aromatics

1 tablespoon coconut oil
1 large or 2 small shallots, thinly sliced (or substitute with ½ red onion)
2 teaspoons minced fresh ginger (about ½ inch piece)
3-5 cloves garlic, minced
3 tablespoons yellow curry paste

Vegetables & Legumes

4 cups cauliflower florets
2 cups sweet potato, diced into ½ inch pieces (about 1 medium sweet potato)
3 cups chickpeas, drained and rinsed if canned (about 2 cans)
2 cups chopped kale or spinach

Liquids & Seasonings

1 tablespoon light brown sugar
1 (15.5 ounce) can full-fat coconut milk
2 cups low-sodium vegetable broth
1 tablespoon soy sauce or tamari, plus more to taste

Optional Garnishes and Serve With

Fresh cilantro for serving
Fresh lime juice for serving
Cooked rice for serving

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Instructions

Aromatics: Warm the coconut oil in a large pot or braiser over medium heat. Once melted, add the sliced shallots, minced garlic, and ginger. Sauté for about 2 minutes until fragrant and softened. Stir in the yellow curry paste and cook for another 1 to 2 minutes, ensuring the paste is well combined with the aromatics to release its flavors.
Add the Veggies: Add the cauliflower florets, diced sweet potatoes, chickpeas, and light brown sugar to the pot. Pour in the coconut milk and low-sodium vegetable broth. Stir everything together thoroughly, scraping any browned bits from the bottom of the pan to incorporate the full flavor. Cover the pot and bring the mixture to a boil over high heat.
Simmer: Once boiling, uncover the pot and stir well. Reduce the heat to medium to maintain a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork. Add the soy sauce or tamari and the chopped kale or spinach to the pot. Stir and sauté for an additional 3 to 5 minutes until the greens are wilted and tender. Taste the curry and adjust seasoning by adding more tamari or sugar as needed.
Serve & Store: Divide the curry into serving bowls and optionally garnish with fresh cilantro and a squeeze of lime juice for added brightness. Serve hot alongside cooked rice for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Substitute red onion if shallots are unavailable.
Use canned chickpeas for convenience; rinse well to reduce sodium.
Adjust curry paste quantity depending on your preferred spice level.
Leafy greens like kale or spinach add color and nutrition; feel free to swap with your favorite greens.
Leftover curry freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Serve with basmati or jasmine rice for best results.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired