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Chickpea Coconut Curry in a white pot ready to be served

Chickpea Coconut Curry | Gluten-Free, Vegan, Plant-Based

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chef Ani
  • Yield: Serves 4


  • 1/2 a large cauliflower, divided into small pieces
  • 2 cups chopped onion (small dice)
  • 2 tablespoons olive oil
  • 4 large garlic cloves, minced
  • 1 can coconut milk
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 tablespoons nutritional yeast flakes
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon crushed red pepper (optional)
  • pinch of ground celery seeds (optional)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon natural cane sugar (optional)
  • 2 teaspoons sea salt
  • 1 can petite diced tomatoes
  • 2 cans chickpeas, drained and rinsed


  • 1 cup fresh spinach, chopped
  • 1 cup fresh cilantro and/or parsley, chopped
  • 1/3 cup sliced green onion


  • Clean and cut cauliflower into bite-size pieces.
  • Add to a saucepan, cover with water, and sprinkle with a little salt.
  • Bring to a boil, reduce heat and let simmer for 5-6 minutes, until soft.
  • Drain the cauliflower, mash into small pieces, and set aside.
  • Sauté chopped onions in olive oil until soft. 
  • Next, add the minced garlic and cook for 1 minute.
  • In a blender, add 1 cup cooked cauliflower (set aside the remaining cauliflower to add texture at the end).
  • Also add the coconut milk, and seasonings to the blender.  Blend until smooth.  
  • Add the content of the blender to the onion and garlic mixture in the saucepan.  
  • Add the petite diced tomatoes (including liquid), and bring to a soft boil.  Reduce heat to low, add the chickpeas and simmer for 7-10 minutes.
  • For the last couple of minutes, add the extra cauliflower pieces.  
  • Right before serving, add the chopped spinach.  
  • Garnish with sliced green onion, chopped cilantro and/or parsley.  This curry is lovely served over rice, white or brown.