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 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 and 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.
You can make this recipe in an instant pot (my preference) as well as 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 to cooking dried chickpeas and then sharing recipes that call for chickpeas. You can use canned chickpeas instead if you want.
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)!Print
- 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
- 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.
- 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.
- 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.