Turmeric Curry with Chickpeas and Cauliflower
This turmeric curry is loaded with chickpeas, cauliflower, and coconut milk! It’s rich, creamy, comforting, and packed with flavor. The easy one pot recipe is great for meal prep, convenient on busy weeknights, and made in 30 minutes or less. The whole family will love this vegan and gluten-free vegetable curry. Serve it with rice for the ultimate healthy comfort food!
The best chickpea cauliflower turmeric curry
As the weather gets cooler this time of year, I find myself constantly craving warm and cozy meals. Curry is always the perfect solution to satisfy that craving. It’s comforting, satisfying, and incredibly nourishing. I always think of curry as my guilt-free comfort food. It feels like a hug in a bowl, but it’s made with truly healthy ingredients!
This turmeric curry is loaded with nutrients. The stars of the dish include fiber-packed cauliflower, protein-rich chickpeas, and dairy-free coconut milk. In addition to this trio, it is deliciously flavored with ginger, garlic, coriander, and cumin. (Your kitchen will smell amazing while it simmers.) And, last but not least, the curry is served with rice, fresh cilantro, and toasted almonds. No corners were cut when it comes to flavor, aroma, and texture!
Since this one pot curry recipe is quick and easy to make, it’s extremely convenient for busy weeknights. You can prepare it in under 30 minutes after work, or meal prep it on Sunday evening for the week ahead. I will often eat it for dinner one evening, then enjoy leftovers for lunch the following day.
This turmeric curry is:
- Vegan, gluten-free, dairy-free, and soy-free
- Creamy, savory, and subtly sweetened with coconut
- A high protein plant-based meal
- Comforting, satisfying, flavorful, and nourishing
- Non-vegan approved // a meatless dinner idea for families
- A cozy one pot meal for fall and winter nights
What is turmeric?
Turmeric derives from the Curcuma longa plant, which belongs to the ginger family. It is native to South Asia and used as both a spice and a medicinal herb. Turmeric has an earthy aroma, warm flavor, and vibrant orange-yellow appearance. It is commonly used to color curry, soup, sauces, and cheeses.
What is turmeric good for?
There are many proven health benefits of turmeric. For instance, turmeric is widely known for its anti-inflammatory benefits. It contains a chemical called curcumin, which has been shown to reduce swelling in the body. Due to this, it’s often used as part of pain management treatment.
Additionally, turmeric has been shown to help depression and lower risk of heart disease. Golden milk is a popular use for turmeric during the winter season, as it is warm, soothing, and may help combat the common cold. You can even try it in smoothies, like my Mango Turmeric Smoothie Bowl!
What is vegan turmeric curry made of?
- Cauliflower: Cauliflower is the perfect choice for this curry recipe because of its mild flavor. It’s like a blank canvas that soaks up various spices and flavors. Cauliflower also provides fiber, vitamin C, B-vitamins, and antioxidants.
- Chickpeas: Chickpeas, also known as garbanzo beans, are a great source of plant-based protein. They are commonly used as a meat replacement in vegan and vegetarian meals. Chickpeas are high in fiber, folate, iron, and zinc.
- Coconut milk: Be sure to use canned full-fat coconut milk. This ingredient makes the curry super creamy, but it’s naturally dairy-free.
- Vegetable broth: Vegetable broth brings extra flavor to the curry, which makes it a preferable option to plain water. If you are concerned with your sodium intake, choose a low sodium variety.
- Onion, garlic, ginger: These ingredients gently infuse the curry, adding savory flavor and mouthwatering aroma.
- Spices: In particular, we’ll use curry powder, turmeric, cumin, and coriander. Not only do these spices enhance the flavor, they also give the curry a vibrant yellow appearance.
- Coconut oil: This oil pairs well with coconut milk, but you can use any neutral oil.
- Coconut sugar: Add a touch of coconut sugar for a subtle sweetness. It’s a tasty balance to the savory herbs and spices.
- Salt: A pinch of salt enhances the other ingredients.
How to make turmeric curry with cauliflower and chickpeas
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, warm the coconut oil in a pot over medium-low heat. Add onion, garlic, and ginger. Cook, stirring frequently, for 5-7 minutes or until the onion is fragrant and translucent.
Then, add curry powder, ground turmeric, ground cumin, and ground coriander. Cook, stirring together, for 1-2 minutes.
Next, add cauliflower, coconut milk, vegetable broth, garbanzo beans, coconut sugar, and salt. Stir together and bring to a boil, then reduce heat and simmer (covered) for 10-15 minutes.
Once the cauliflower is fork-tender and the curry has reduced, remove from heat. Serve over your choice of brown or white rice. Garnish with fresh cilantro and toasted almonds (optional).
What to serve with chickpea cauliflower curry
This turmeric curry is incredibly satisfying all on its own, but there are various ways to elevate the dish. I recommend serving it with rice or warm flatbread (such as naan or pita). Curry also pairs well with refreshing salads and baked potatoes.
Tips for perfecting this recipe
Use full-fat coconut milk. While grocery shopping, you’ll likely find regular canned coconut milk and lite (or light) coconut milk. When it comes to homemade curry recipes, it’s important to use original coconut milk. This variety contains the full fat content, which creates a rich and creamy consistency.
Chop cauliflower into small florets. Evenly chop the cauliflower into bite-sized pieces. Do not leave giant chunks throughout the dish or they will cook unevenly.
Cover the curry while it simmers. For this particular recipe, make sure you cover the pot while it simmers. This keeps moisture in and prevents the curry from drying out.
Don’t forget to garnish. The way you garnish this curry makes a big difference in flavor and texture. I suggest adding fresh cilantro and toasted almonds on top. I used Golden Goodness Sprouted Almonds by Daily Crunch. They are flavored with turmeric, coconut aminos, and nutritional yeast! You can also try it with roasted cashews or peanuts on top.
How to store leftovers
Believe it or not, curry makes delicious leftovers. Personally, I believe it’s even better the next day because the flavors have had extra time to marinate.
To store leftovers, allow the turmeric curry to come to room temperature before transferring it to a sealed container. Store inside the refrigerator for up to 4 days. To reheat the curry, warm it in the microwave or on the stovetop until cooked through.
More vegan curry recipes
- Easy Chickpea Curry
- Vegan Thai Red Curry
- Butternut Squash Curry
- Sweet Potato, Kale, and Chickpea Curry
- Vegan Potato Curry
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This turmeric curry recipe is made with chickpeas, cauliflower, and coconut milk! It’s a vegan and gluten-free one pot meal for busy weeknights and meal prep. The whole family will love this cozy vegetable curry. It’s creamy, flavorful, high protein, and ready in 30 minutes or less! #curry #turmeric #cauliflower #chickpeas #veganrecipe #vegandinner #vegetables #onepot #plantbasedrecipes #mealprepideas
- 1 tbsp coconut oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp grated or minced ginger
- 2–3 tsp curry powder
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 small head cauliflower, chopped into florets
- 1 can full-fat coconut milk (13.5 oz)
- 1 1/2 cup vegetable broth
- 1 can garbanzo beans, drained and rinsed (13.5 oz)
- 2 tsp coconut sugar
- 1/2 tsp salt
- Brown or white rice, for serving
- Fresh cilantro, for serving
- Almonds or cashews, for serving
- Warm coconut oil over medium-low heat in a large pot. Add onion, garlic, and ginger. Cook, stirring frequently, for 5-7 minutes or until the onion is fragrant and translucent.
- Add curry powder, ground turmeric, ground cumin, and ground coriander. Cook, stirring together, for 1-2 minutes.
- Add cauliflower, coconut milk, vegetable broth, garbanzo beans, coconut sugar, and salt. Stir together and bring to a boil, then reduce heat and simmer (covered) for 10-15 minutes. Once the cauliflower is fork-tender, remove from heat.
- Serve turmeric curry over rice. Garnish with fresh cilantro and toasted almonds (optional). Enjoy!
- Got leftovers? Allow the curry to come to room temperature before storing in a sealed container. Keep in the refrigerator for up to 4 days. To reheat, microwave or warm on the stovetop until cooked through.
- Nutrition information is for the turmeric curry alone (without rice and nuts).
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Fat: 23g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 9g
Keywords: turmeric curry, chickpea cauliflower curry
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