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cauliflower chickpea spinach curry with sweet potato in a bowl with spoon

Cauliflower Chickpea Spinach Curry with Sweet Potato

  • Author: Jacqui Wilson
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


This coconut cauliflower curry recipe is easy, healthy and comforting. Naturally gluten-free and vegan, there's a spoonful of cauliflower, chickpeas, spinach and sweet potato in every bite!


  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seed
  • 1 large onion, diced
  • 1-2 chili peppers, sliced or diced
  • 2 tablespoon minced fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 14-ounce can chickpeas with liquid
  • 1 14-ounce can diced tomatoes
  • 1/2 large head of cauliflower, cut into florets (~300 grams)
  • 1 medium sweet potato, 3/4-inch dice (~300 grams)
  • 1 cup shelled edamame (145 grams) (fresh or frozen)
  • 1 400-ml can coconut milk
  • 1 cup low-sodium vegetable broth or filtered water (240 ml)
  • 3 cups packed spinach (~90 grams), roughly chopped
  • 1/4 cup chopped fresh cilantro


  1. Heat a large pot or Dutch oven over medium-low heat. Warm the coconut oil. Add the cumin seeds, stirring to toast and become fragrant. About 1 minute, careful not to burn.
  2. Raise heat to medium and add the onions, chilies and ginger, sauté for 2 minutes. Stir in the turmeric, garam masala, sea salt and black pepper and continue to cook for 2 minutes longer.
  3. Add the chickpeas with liquid, tomatoes with juices, cauliflower, sweet potato, edamame, coconut milk and vegetable broth. Raise heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cauliflower and sweet potato are tender. About 15 minutes. 
  4. Remove from heat and immediately stir in fresh spinach. Top with fresh cilantro.


  • This curry recipe keeps really well. Serve over rice, quinoa or a bed of your favorite dark leafy green like spinach, kale or arugula.
  • This chickpea curry dish stores really well in an airtight container (preferably glass) in the fridge for up to 5 days. It will also freeze well for up to 3 months.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: dinner
  • Method: stovetop
  • Cuisine: Indian


  • Serving Size: 1 cup
  • Calories: 377
  • Sugar: 6.8 g
  • Sodium: 362.3 mg
  • Fat: 31.4 g
  • Saturated Fat: 26.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22.2 g
  • Fiber: 4.9 g
  • Protein: 8.3 g
  • Cholesterol: 0 mg

Keywords: chickpea curry, coconut curry, vegan curry, sweet potato curry, turmeric curry