Vegetable Chickpea Curry

This simple vegetarian curry is full of good-for-you ingredients, including fresh tomatoes, zucchini, cauliflower and chickpeas. Ready in under 30 minutes!

Cauliflower & Chickpea Curry

Vegetable Chickpea Curry

Serves 3


  • 1/4 cup olive oil

  • 1 medium yellow onion, sliced

  • 1 2" piece of ginger, minced

  • 4 garlic cloves, chopped

  • 1 dry pint grape tomatoes, halved

  • 1 (400 mL) can coconut milk

  • 1 head cauliflower, cut into florets

  • 1 small zucchini, chopped

  • 1 (425 g) can chickpeas, drained/rinsed

  • 2 tablespoons Madras curry powder

  • Fresh cilantro/parsley, to garnish

  • Sea salt and cracked pepper, to taste

  • Chili flakes, to taste

  • 1.5 cups rice/quinoa, to serve


  1. Cook rice/quinoa according to package instructions.

  2. Heat olive oil in a deep saute pan over medium-high heat. Add onion and ginger, season with salt and pepper. Cook for 3-4 minutes, until onion begins to brown.

  3. Add garlic; cook for 1 minute, until fragrant.

  4. Stir in curry powder, tomatoes and chili flakes; add coconut milk and bring to a boil.

  5. Add cauliflower, zucchini and chickpeas; reduce heat to low, and simmer for 15-20 minutes, stirring occasionally. Season to taste with salt and pepper.

  6. Serve over rice/quinoa garnished with cilantro/parsley.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Soy-free

  • Vegan

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