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, 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) 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.
Siobhan says
Very tasty and a breeze to put together. I did the stovetop method. I wasn’t in the mood to cook, but needed to use up a head of cauliflower. As luck had it, I saw this recipe in my e-mail inbox shortly after opening the fridge and muttering to myself that I need to cook the cauliflower if I’m to get any nutrients from it. Question: does it freeze well?
Ashley - My Heart Beets says
Siobhan, happy to hear that you made and liked it! Thanks for letting me know how it turned out 🙂 As for freezing, I haven’t tried freezing this recipe but don’t see why it wouldn’t work well – hopefully another reader can chime in.
Alexandria Rosa says
This recipe is absolutely delicious! It was so easy to make too.
Ashley - My Heart Beets says
Alexandria, so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Francoise says
Hi Ashley,
I tried your recipe tonight. It was delicious and so easy to make. I used my dutch oven and added at the end some fresh spinach.
Love your recipes. Thank you!
Ashley - My Heart Beets says
Hi Francoise, that’s so great to hear! Thank you for letting me know how this turned out for you 🙂
Isaiamuthu says
Hi Ashley
What would be the replacement in the place of curry powder??
Thanks
Neha Shah says
Super easy and super delicious recipe. Thanks Ashley for this great recipe. Comes in handy after a long day at work.
Ashley - My Heart Beets says
Hi Neha, I’m so glad you liked this! Thank you for letting me know how it turned out for you 🙂
Margaret says
I don’t have coconut milk. What can I use as a substitute – don’t mind dairy so could I use cream or yogurt?
Ashley - My Heart Beets says
Hi Margaret, I haven’t tried this with anything other than coconut milk, so I’m not sure. Hopefully, another reader can chime in, or if you experiment, please let us know how it goes!
Divya says
Loved it Ashley! So easy yet so delicious. Perfect food for a snowy night. Will be incorporating it in my routine go-to recipes. Thank you!
Ashley - My Heart Beets says
Thank you, Divya! I’m so glad you liked this 🙂
Cyndi Miller says
Another delicious recipe from Ashley with bonus points for being quick and ridiculously easy. I used frozen cauliflower which disintegrated. It was still great, but next time I’ll try adding it after the pressure is down. We will definitely eat this again. It was perfect for a cold, snowy, busy night.
Ashley - My Heart Beets says
Thanks, Cyndi – I’m so glad you liked it! Great to know about the frozen cauli – I agree, if frozen, adding it at the end is a good plan. Thank you for the review!
Cyndi Miller says
Adding it at the end did help keep the cauliflower together. It was actually delicious with the cauliflower added in the beginning too, even though it was distintegrated. I will probably just do that for myself. What a good recipe!
Ashley - My Heart Beets says
Thank you 🙂
Sahithi says
This was amazing! My twist was to saute onions. My husband and son( who usually run away from cauliflower) loved it too:) Thank you Ashley!
Ashley - My Heart Beets says
Sahithi, thank you! I’m so glad your husband and son enjoyed this. 🙂 And I love your twist – will have to try that next time!
Anjisan says
I agree about the onion. I had some I needed to use up so added it second time i made and it provided a better textural element.