Main image of Cauliflower Chickpea Coconut Curry

Cauliflower Chickpea Coconut Curry

1 hr + 20 min


The 4 Cs: Cauliflower, Chickpea, Coconut, Curry. I crave the warmth, bold spices, and depth of flavours in this curry often. Oh and the aroma! Serve alongside some spiced warm rice or naan, and enjoy!



1 hr + 20 min


10 min


1 hr + 10 min

Free from

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The Curry

  • ½ Tbsp (7 mL)
    vegetable oil
  • 1
    medium onion, chopped
  • 3
    cloves garlic, minced
  • 1½ Tbsp (9 g)
    fresh ginger, grated
  • 1
    green chili pepper, minced (optional)
  • 3
    medium tomatoes, chopped
  • 1 Tbsp (6 g)
    curry powder
  • ½ Tbsp (2 g)
  • ½ Tbsp (5 g)
    ground turmeric
  • 1 tsp (3 g)
    ground cumin
  • 1 tsp (2 g)
    ground coriander
  • 1 tsp (3 g)
    ground cinnamon
  • 1 tsp (6 g)
  • 1
    medium potato, chopped into bite-sized pieces
  • 1
    head cauliflower, chopped into bite-sized pieces
  • 2 cups (480 mL)
    boiling water
  • 1½ cups (360 mL)
    canned full-fat coconut milk
  • 1½ cups (278 g)
    cooked chickpeas

The Rice

  • 1 cup (200 g)
    uncooked basmati rice
  • 3 cups (720 mL)
    boiling water
  • 5
    cardamom pods, split in half (optional)
  • ⅛ tsp
    saffron (optional)
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  1. To a large pot on medium-high heat, add the oil and onions, and sauté for 3 minutes. Add splashes of water to deglaze the pot as needed.
  2. Add the garlic, ginger, and chili pepper to the pot. Cook for 2 minutes.
  3. Add the tomatoes and all the spices, stir, and cook for 5 minutes, or until the mixture turns into a bit of a paste.
  4. Add the potato, cauliflower, and water to the pot. Partially cover with a lid, bring to boil, then reduce the heat and allow to simmer for 30 minutes.
  5. Add the coconut milk and chickpeas to the pot. Uncover and allow the entire dish to simmer on the stove for 10 minutes, allowing the water to evaporate and for the curry to become thicker in consistency.
  6. To make the rice, to a medium pot on medium-high heat, add the water, rice, and cardamom.
  7. Cover, bring to a boil, then reduce to a simmer for 10 - 15 minutes.
  8. When the rice is cooked through, sprinkle some saffron on top of the rice and serve together with the curry. Enjoy!


  • Store the curry and rice separately in airtight containers in the fridge for up to 4 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 28%

medium potato

uncooked basmati rice

Proteins 11%

cooked chickpeas

Fruits & Veggies 61%

medium onion

clove garlic

fresh ginger

green chili pepper

medium tomato

head cauliflower

No significant sources of calcium

vegetable oil

canned full-fat coconut milk

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Jo - Dec. 1, 2021, 10:08 p.m.

I don’t remember how long ago I first came upon this recipe, but it feels like years! Of all the different yellow/coconut curry recipes I’ve tried, this is my favorite and continues to be the one I go back to when the weather calls for some curry ☺️. Thank you for sharing your talent!

PUL Team - Dec. 2, 2021, 1:19 a.m.

Oh, Jo, this is a massive compliment! Thank YOU for the kindness ✨

Amy Labella - Nov. 29, 2021, 10:23 p.m.

Had this so many times...soooo good 😊

giselle :) - Nov. 4, 2021, 5:15 a.m.

I've made this recipe quite a few times and it's a really good base for curry! I like to just add whatever's in my fridge that I need to use up :3 Overall, very yummy, customizable, and super good for meal prep/just to build up leftovers. IMO, curry is always better the next day :^)

PUL Team - Nov. 4, 2021, 3:54 p.m.

Mmm love the customization of the curry based on what you have! Thank you, Giselle 🤩

Kiya - Oct. 11, 2021, 4:04 a.m.

Love the seasons and spice from the chile. I like to bring cultures around the world into my kitchen and with this and your other recipes that is completely possible. Side note (completely unrelated to your food): I love your bubbly personality and lifestyle as well, peace to you girl.

PUL Team - Oct. 11, 2021, 11:02 p.m.

Thank you, Kiya, for the kind words and lovely review. It means so much!

Atiya Abbas - Oct. 10, 2021, 8:15 p.m.

Hi! I ve been craving a cauliflower and sweet potato curry and i of course turned to your website to look for a recipe. This has everything i want just may I sub the potato for a sweet potato? Will really appreciate your input!

PUL Team - Oct. 10, 2021, 8:38 p.m.

Hey there, Atiya, thanks for the question! We haven't used sweet potatoes in this one but that sounds like a lovely substitute. You may just want to adjust the spices to taste to balance out the sweetness if desired 😊

Atiya Abbas - Oct. 13, 2021, 1:21 p.m.

Ok i made this with a regular potato since my vegetable seller didnt have a sweet potato. It came out SO SO SO good, I used a curry powder from Sri Lanka that my friend gifted me. Thank you for this recipe!

Sai Priyanka - Sept. 21, 2021, 8:58 a.m.

Such a lovely recipe Sadia, thank you so much! I've made it for friends and family and they've absolutely enjoyed it. I remember your blog post of this recipe from the earlier site too where you shared how your family members made the photography for this dish possible ;) I love the new layout and features you've incorporated into this website, very handy while cooking. Sending lots of love to the PUL team!

PUL Team - Sept. 22, 2021, 4:32 a.m.

Hey there, Sai! Aw you're too kind, thank you for being here 😃 It means so much that the new site is being enjoyed. Sending lots of love back 💚

Stuart - Sept. 18, 2021, 2:49 a.m.

This is one of those wonderful recipes where all of the flavors blend perfectly to create culinary heaven! Definitely a favorite in this household.

Thank you!

PUL Team - Sept. 18, 2021, 4:59 a.m.

Aw we're so thrilled the curry was enjoyed, Stuart! Thank you 😃

yannick - Sept. 11, 2021, 11:58 a.m.


PUL Team - Sept. 12, 2021, 3:44 a.m.

Hi Yannick! Thank you for taking the time to share the review with us. Do let us know if you have any feedback for the recipe as we'd love to improve and grow if possible 🙂

Swati - Aug. 25, 2021, 10:35 p.m.

Hi PickUpLimes Team,
First off, huge fan of your hard work and dedication towards elevating Pick Up Limes with every new post/recipe you guys share. I love the attention to detail that you provide :)
I have a few simple questions :
1. When you say "cooked chickpeas" - is the same as pressure cooking chickpeas in a instant pot that were soaked overnight?
2. Would you be able to break down the "curry powder" ingredient into it's individual components?

PUL Team - Aug. 28, 2021, 6:35 p.m.

Hi Swati, thank you for sharing your kind words! It means so much 😊 Lovely questions as well.

For the cooked chickpeas, they can be cooked as desired from dry! Canned chickpeas which are pre-cooked are another option. For curry powder, we generally use a pre-made mix from our local grocery store. We'll note down a request for a homemade curry powder recipe though 😃

We hope this helps, and you enjoy the curry!

Charlotte - Aug. 11, 2021, 11:04 p.m.

Since making this recipe I have decided that cauliflower curry is one of my favourite curry dishes. We love this recipe as well as the PUL roasted cauliflower curry recipe. ❤ The fusion of spices and the fact that it has been cooked slowly really makes it stand out.

PUL Team - Aug. 12, 2021, 2:02 a.m.

Such a huuge compliment, Charlotte, thank you for sharing! It means so much :)

Sarah - July 18, 2021, 8:46 a.m.

Such a good comforting dish! Thank you x

Dani - July 15, 2021, 5:11 a.m.

I love this dish! I make it quite often - it's easy even for me and I don't have much experience with cooking!

Anushka - July 13, 2021, 3:21 p.m.

This curry is the best! I make it at least once a week. Thank you Pick Up Limes team :)