Chickpea Cauliflower Coconut Curry (Instant Pot & Stovetop)


cauliflower chickpea coconut curry

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.

cauliflower chickpea coconut curry

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.

cauliflower chickpea coconut curry

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:

cauliflower chickpea coconut curry

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)!

cauliflower chickpea coconut curry

Chickpea Cauliflower Coconut Curry

cauliflower chickpea coconut curry

Chickpea Cauliflower Coconut Curry

4.87 from 74 reviews
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  • 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
  • – ¼ teaspoon cayenne adjust to taste
  • Cilantro optional


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.


  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. S. Jones says

    5 stars
    I wasn’t sure if I would like this as I don’t really like curry all that much but it was delicious. The whole family agreed that it is a keeper, especially for meatless Mondays but we also want to try it with chicken added.

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