This 30-minute cauliflower chickpea curry is my go-to for busy nights when I want big flavor with minimal fuss. It's creamy, satisfying, and loaded with vegetables-and the entire one-pot recipe kept me cozy and relaxed.
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This cauliflower curry recipe is a vegetarian spin that's creamy, thanks to coconut, and filling, thanks to soft sweet potatoes cooked in a flavorful curry base. I made this Southern Indian fusion soup again last night, and I can't stop eating.
This easy curry saves well as leftovers, and heats up quickly in a skillet or microwave. I love serving it with a slice of tangy tahini bread or soft tortillas made with cassava flour to mop up every drop.
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Why You'll Love This Recipe
- One‑pot dinner: Cozy, flavorful, and no extra dishes to wash, just like this sweet potato and chickpea soup.
- Veggie-packed: Cauliflower, sweet potato, chickpeas & spinach for a nourishing dinner.
- Naturally creamy: Coconut milk creates a rich, dairy‑free sauce that's comforting without being heavy, just like my coconut infused red lentil soup.
- Freezer-friendly meal: Double the batch and freeze half for your future busy-self!
Recipe Ingredients
You'll need the following ingredients to make cauliflower and chickpea curry with spinach:
Don't let the ingredient list scare you off-it's mostly made up of everyday staples you likely already have in your kitchen! This is just a quick overview, so be sure to jump to the recipe card below for the full details and measurements.
- Cumin seeds: Toasted in the pan first for a warm, nutty base.
- Onion & fresh chili: I like to use yellow onion for a mellow sweetness and mild chili for just the right amount of zing. Jalapeno pepper works well too.
- Fresh ginger: Grated or finely chopped, it adds a lovely bite and warmth.
- Ground turmeric & garam masala: These pantry staples add warm, earthy flavor and a beautiful golden hue. You can also use curry powder for a more signature flavor that still brings plenty of depth.
- Hearty chickpeas (plus the liquid): Canned chickpeas bring instant heartiness, and don't toss that liquid-it adds natural creaminess!
- Diced tomatoes: Either fresh or canned works here; they add brightness and depth.
- Fresh cauliflower florets: Break them into small pieces so they cook evenly - the cooked cauliflower soaks up all the flavor. Frozen florets work as well.
- Sweet potatoes: I like them diced into cubes for fast cooking and bring out their natural sweetness.
- Edamame: A fun pop of color and protein. Frozen is perfect-no need to defrost.
- Full fat coconut milk: This is where the magic happens. Rich, creamy, and completely dairy-free.
- Vegetable broth or filtered water: Adds enough liquid to simmer everything to perfection.
- Spinach: Toss in at the end for a burst of leafy greens.
- Fresh cilantro: A sprinkle on top brings everything together and compliments the curry sauce.
- Lemon juice: Just a little squeeze to brighten all the cozy, rich flavors.
How to Make Cauliflower Spinach Curry
- Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add the cumin seeds and toast for 1 minute or until fragrant. Add onion, chilies, and ginger-cook until soft, about 2 minutes.
- Stir in turmeric, garam masala, salt, and pepper. Add chickpeas (with liquid), tomatoes, cauliflower, sweet potato, edamame, coconut milk, and broth. Bring to a light boil, then simmer for about 15 minutes until veggies are tender.
- Remove from heat and stir in fresh spinach until wilted. Garnish with cilantro and lemon juice, if using and serve over cooked rice.
Expert Tips
- Cut veggies evenly: Dice your sweet potatoes and cauliflower into similar-sized pieces so they cook evenly and stay tender without falling apart.
- Use full-fat coconut milk: For the creamiest texture, go with full-fat coconut milk. Light coconut milk will work, but the curry won't be as rich.
- Don't skip the lemon juice: A splash of lemon at the end brightens the curry and balances the creaminess-don't skip it!
Common Questions
Can I skip coconut milk?
Yes! Use extra broth or water, but coconut milk adds the creamy mouthfeel that makes this curry so comforting.
My curry is too thick-help!
Stir in up to ½ cup extra broth or water to reach your desired consistency.
Can I use frozen veggies?
Definitely! Frozen cauliflower or edamame work well-just add a few extra minutes to your simmer time.
Serving Suggestions
- Scoop it up with savory tahini bread or a slice of cozy sweet potato cornbread.
- Serve with warm fluffy cassava flour tortillas-great for dipping or making wraps.
- Add a cooling dollop of Greek yogurt just before serving.
- Stir in a handful of green peas (frozen works) or green bell peppers for a fresh pop of flavor - throw this in at the end so they keep their crunch.
- Pair with a crisp melon cucumber salad for contrast.
Storage Tips
- Refrigerator: This chickpea curry dish stores really well in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, freeze for up to 3 months.
More Easy Chickpea Recipes
📖 Recipe
Cauliflower Chickpea Curry with Sweet Potato & Spinach
This 30-minute cauliflower chickpea curry is my go-to for busy nights when I want big flavor with minimal fuss. It's creamy, satisfying, and loaded with vegetables—and the entire one-pot recipe kept me cozy and relaxed.
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Servings: 4 servings
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon cumin seed
- 1 large onion, diced
- 2 chili peppers, sliced or diced
- 2 tablespoon minced fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 14-ounce can chickpeas with liquid
- 1 14-ounce can diced tomatoes
- ½ (300 grams) large head of cauliflower, cut into small florets
- 1 (300 grams) medium sweet potato, ¾-inch dice
- 1 cup (148 grams) shelled edamame, fresh or frozen
- 1 14-ounce can coconut milk
- 1 cup (235 grams) low-sodium vegetable broth or filtered water
- 3 cups (90 grams) packed spinach, roughly chopped
- ¼ cup (4 grams) chopped fresh cilantro
- 2 tablespoons fresh lemon juice
Instructions
- Heat oil in a large pot, skillet or Dutch oven. Add cumin seeds and toast for 1 minute. Add onion, chilies, and ginger—cook for 2 minutes until soft.1 tablespoon coconut oil, 1 teaspoon cumin seed, 1 large onion, 2 chili peppers, 2 tablespoon minced fresh ginger
- Stir in turmeric, garam masala, salt, and pepper. Add chickpeas (with liquid), tomatoes, cauliflower, sweet potato, edamame, coconut milk, and broth. Bring to a light boil, then simmer for about 15 minutes until veggies are tender.1 teaspoon ground turmeric, 1 teaspoon garam masala, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper, 1 14-ounce can chickpeas with liquid, 1 14-ounce can diced tomatoes, ½ large head of cauliflower, 1 medium sweet potato, ¾-inch dice, 1 cup shelled edamame, 1 14-ounce can coconut milk, 1 cup low-sodium vegetable broth or filtered water
- Remove from heat and stir in fresh spinach until wilted. Garnish with cilantro and lemon juice.3 cups packed spinach, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lemon juice
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Notes
- Dice your sweet potatoes and cauliflower into similar-sized pieces so they cook evenly and stay tender without falling apart.
- Serve over rice, quinoa or a bed of your favorite dark leafy green like spinach, kale or arugula.
- Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.
- Double the batch and freeze half for your future busy-self!
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Lynda H says
Soooo flavorful! Perfect for a cool January night. The fresh cilantro makes it! Thank you!
Jacqui Wilson says
So glad you enjoyed the chickpea curry!