Two things that make me happier than they should: telling cheesy jokes and writing alliterations (specifically, making up alliterative tongue twisters)… and this recipe lets me do both, lol.
The alliteration here is obvious. Chickpea! Cauliflower! Coconut! Curry!
Cooking chickpea cauliflower coconut curry can be chaotic to cook without a cooker, but if you cook the curry in a cooker, the chaos will be under control.
Gosh, I am so embarrassing. 🙈
Say that five times fast. Really, try it. I bet you’ll laugh. I made my 3-year-old, Tony, snort from laughing so hard. He gets me. He also gets it from me.
Now here’s my joke.
So… this recipe calls for a “0” minute cook time in an instant pot (because the cauliflower cooks in the amount of time it takes to reach pressure). That means I can say this recipe takes NO TIME at all to make. LOL. 😂
Listen, I did say cheesy. I really think I’d be awesome at being a cheesy comedian. I guess there’s a reason those don’t exist. I suppose groaning, rolling eyes, and watching someone laugh at their own jokes isn’t that much fun?
I wouldn’t know… ha ha ha.
Good thing my recipes are better than my jokes. I know that’s why you’re here (but um, feel free to tell me otherwise, lol), so let’s talk food.
This cauliflower chickpea coconut curry is a pour and cook recipe. It’s the vegan version of my coconut chicken curry, which is a really popular recipe on my blog. Both of these recipes are similar in flavor and simple to make.
“This was the easiest meal I’ve ever made. It was DELICIOUS. No browning or chopping, just put the ingredients in a pot and cook. This is definitely going to be on repeat.”
Cathy W.
You can make this recipe in an instant pot (my preference) and on the stovetop. I’m including both methods in the recipe card below.
This recipe is the latest in my new chickpea series! I’m sharing my method of cooking dried chickpeas and then sharing recipes that call for chickpeas. You can use canned chickpeas instead if you want.
Other chickpea recipes in this series: mango chickpea curry, chickpea sundal, and spicy tawa chole.
Now you may have noticed that the recipes I just mentioned are Indian recipes. This particular curry is Indian inspired, but not actually Indian. You’re probably not going to find anyone in India or in a traditional Indian household making this type of curry. That’s because it’s made with “curry powder,” which is not technically an Indian spice blend, though it is made up of Indian spices. You can read more about curry powder in this post that I wrote a while back.
I feel the need to tell you this because I don’t want you taking this meal to work and telling everyone this is an authentic Indian dish and then putting your Indian coworker(s) in an awkward position, you know? I’ve got your back.
Anyway, if you’re taking part in my chickpea series and choose to cook chickpeas in advance, you can freeze them for longer storage. Then when you’re ready to cook this curry, take the frozen chickpeas straight from the freezer and put them into the pot. See pic below – that’s a frozen block of chickpeas in there:
What do ya think – ready to eat?
Cook this curried coconut curry (see what I did there?) and you’ll be eating this chickpea curry in no time at all (hehe)!
Ingredients
- 3 cups cooked chickpeas or 2 cans
- 1 medium to large cauliflower cut into florets
- 1 14 ounce can coconut milk
- 2 ½ teaspoons curry powder
- 1 ½ teaspoons salt to taste
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- ⅛ – ¼ teaspoon cayenne adjust to taste
- Cilantro optional
Instructions
Instant Pot:
- Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for “0” minutes at high pressure (the cauliflower will cook in the amount of time that it takes the instant pot to reach pressure).
- Quick-release pressure.
- Mix well and garnish with cilantro if desired.
Stovetop:
- Add all of the ingredients to a dutch oven or heavy-bottomed pot over medium heat.
- Cover the pot with a lid and cook for 10 minutes, removing the lid to stir occasionally, until cauliflower is tender.
- Garnish with cilantro if desired and serve.
Notes
- If you have frozen chickpeas, you can put them in frozen.
- This recipe is part of my “chickpea series.” Cook a big batch of dried chickpeas (see this blog post), and try one of my recipes that calls for cooked chickpeas! You can also use canned chickpeas but dried beans taste better.
Freny Khambata says
I make this recipe frequently. So easy and goes as an accompaniment with many dishes. Thank you Ashley. Love your blog.
Ashley - My Heart Beets says
Freny, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Lora says
Excellent recipe and I will be making this on a weekly basis. So yuummy!
Ashley - My Heart Beets says
Lora, that’s great to hear! Thanks for letting me know how it turned out for you 🙂
Janet lawson says
So , I saw the recipe and thought I would try it. I already had everything to make it and wanted something easy to make for my lunch that I take to work. This is a keeper! I loved it and it was so easy to make. Thanks for sharing this.
Ashley - My Heart Beets says
Janet, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Rebeca says
First recipe in my new instant pot Pro (my Duo bit the dust so I had to get a new one ASAP). I didn’t get a burn notice, but my potatoes did stick a bit to the bottom after the first cooking so I added about 1/2 cup more water to scrape up the bottom and have some liquid for the second cooking to come to pressure. I was soooooooo tasty and still a dry curry by the time it was done. Thank you!
Grace says
I’m not sure what I did wrong, but this turned into absolute mush! Do you know if the size of the instant pot matters? I used the smaller one (qt) and it seemed to take a while to pressurize.
Ashley - My Heart Beets says
Hi Grace, all of my recipes are tested in a 6 quart, but I wouldn’t think the size would matter that much for a recipe like this one (curry). Maybe if you cut the cauli into larger pieces next time?
Nancy says
Outstanding! I made the chickpea/cauliflower recipe. I’m thrilled to be able to use my IP to prepare this delicious recipe. After cooking the chickpeas, I removed the skin on each chickpea. I thought the flavor for the chickpeas would be enhanced. I am looking at the other recipes and placing an order for the spices that are required. Thank you so much for this lovely recipe. I was first introduced to Indian dishes in London. I am very pleased to find your website.
Ashley - My Heart Beets says
Nancy, I’m so glad to hear that! Thanks for letting me know how much you liked this!
Mahesh says
Simple and Lovely!
Ashley - My Heart Beets says
Thank you, Mahesh!
Cathy Warner says
This was the easiest meal I’ve ever made. It was DELICIOUS. No browning or chopping, just put the ingredients in a pot and cook. This is definitely going to be on repeat.
Ashley - My Heart Beets says
Cathy, so great to hear! Thanks for letting me know how much you liked this 🙂