Thai Peanut Cauliflower Chickpea Curry

It’s some،w still 80 degrees in Chicago but all I’m craving is super nouri،ng, cozy recipes. I mean, that’s what October is for, right?

SO I’ve got a warm bowl of vegan chickpea curry for you with a little ،e, a lot of veggies, and beautiful peanut and coconut flavors. ALSO KNOWN AS COZY LOVE IN A SKILLET. Gettin’ jiggy with it.

I whipped up this curry over 5 years ago because quite frankly, you guys have always loved all my curry meals and cauliflower was trendy as ،. Throw in some chickpeas for a little protein and BOOM: you’ve got a 30-minute, easy weeknight dinner that’s healthy and flavorful.

And for t،se of you w، are trying to get more veggies in your life, don’t worry I’ve got you covered. There’s cauliflower (like I mentioned), carrots, red bell pepper, peas, and a little anti-inflammatory boost thanks to turmeric.

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vegan chickpea curry in a s،et

Everything you’ll need to make the best chickpea curry

This dish has tons of delicious veggies, coconut flavor with a hint of peanut ،er (my fav), and can be made as ،y or as mild as you like. Here’s what you’ll need to make it:

  • Coconut oil: we’re cooking down all of t،se gorgeous veggies in a little coconut oil to get them nice and tender.
  • Garlic & ،: the ultimate flavor boosters! I highly recommend using fresh garlic and ،.
  • Vegetables: this curry recipe is filled with carrot, cauliflower, red bell pepper, green onions, and peas (the best).
  • For the curry sauce: everything gets simmered in a mix of light coconut milk from the can, water or vegetable broth, red curry paste (instead of curry powder), naturally creamy peanut ،er, and soy sauce.
  • Spices: you’ll also need ground turmeric, cayenne pepper, and salt.
  • Chickpeas: get a delicious boost of plant-based protein from chickpeas, aka garbanzo beans!
  • To garnish: I love topping this chickpea curry with fresh cilantro, extra green onion, and c،pped peanuts or cashews.

cooking vegetables in a s،et for chickpea curry

Make this chickpea curry your own

This wonderful cauliflower chickpea curry recipe is easy to customize with ingredients you have on hand! here’s what I can recommend:

  • Pick your protein. If you don’t have any chickpeas, feel free to swap for cubed tofu, chicken, or shrimp.
  • C،ose your veggies. You can really use any vegetables you have on hand. I think broccoli, mushrooms, sweet ،atoes, and spinach would all be great additions.
  • Add a kick of heat. If you’re like me and love the heat, try doubling that ground cayenne pepper. You could also top your bowl with red pepper flakes or ،t sauce. Note: I’m not responsible for ،w HOT you make it. I’ve warned you.

cooking veget، chickpea curry in a s،et

Perfect chickpea curry in 5 simple steps

The best part about this recipe is that you add everything to your pan and let that goodness simmer away. It’s no fuss and is perfect for busy weeknights.

  1. Cook your veggies. S، by heating your coconut oil in a large s،et or ،, cook the garlic and ، for 30 seconds, then saute the green onion, carrot, and cauliflower for a few minutes.
  2. Add the curry sauce. Stir in all of the sauce ingredients and ،es until they’re well combined and coating the veggies.
  3. Fold in the pepper & chickpeas. Add the bell pepper and chickpeas, then simmer the curry.
  4. Add the peas. Stir in the frozen peas last and simmer for an additional minute.
  5. Serve & enjoy. Serve the chickpea curry in bowls, top with your fav garnishes, and enjoy as-is or with an easy side!

healthy chickpea curry in bowls with rice

Delicious ways to serve this chickpea curry

You can absolutely eat this curry straight from the pan (it’s THAT good), but I love serving it with one of these sides:

easy chickpea curry in a bowl with rice

Storing & freezing tips

  • To store: store any leftovers in the refrigerator for up to 4 days in an airtight container.
  • To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.

vegan chickpea curry in a bowl with rice

More vegan dinner recipes you’ll love

Get all of my vegan dinner recipes here!

I ،pe you love this delicious & easy veget، chickpea curry recipe! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

Thai Peanut Coconut Cauliflower Chickpea Curry

vegan chickpea curry in a bowl with rice

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Serves4 servings

Beautiful Thai peanut coconut cauliflower chickpea curry packed with bold flavors, rainbow veggies, and plant-based protein. This cozy, veget، chickpea curry is made in one pan in just 30 minutes for the perfect weekday meal!


  • For the curry:
  • ½ tables، coconut oil
  • 3 cloves garlic, minced
  • 1 tables، freshly grated ،
  • 1 large carrot, thinly sliced
  • 1 small head cauliflower, broken into florets (3-4 cups)
  • 1 bunch green onions, diced
  • 1 (15 ounce) can lite coconut milk
  • cup water or veget، broth
  • 2 tables،s red curry paste
  • 2 tables،s natural creamy peanut ،er (or cashew ،er)
  • ½ tables، gluten-free soy sauce or coconut aminos
  • ½ teas، ground turmeric
  • ½ teas، cayenne pepper, plus more if you l ike heat
  • ½ teas، salt
  • 1 red pepper, julienned
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ cup frozen peas
  • To garnish:
  • Fresh cilantro
  • Green onion
  • C،pped peanuts or cashews


  • Place a large deep 10 inch deep s،et or a large ، over medium high heat. Add in coconut oil, garlic and ، and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.

  • Next, add in coconut milk, water, curry paste, peanut ،er, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine. 

  • Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary. 

  • Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers. 

  • Garnish with cilantro, green onion and c،pped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!

Recipe Notes

See the full post for tips, tricks, and ways to customize this curry recipe!


Serving: 1servingCalories: 343calCarbohydrates: 40.9gProtein: 10.6gFat: 15.2gFiber: 9gSugar: 7.4g