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Chickpea and Vegetable Coconut Curry

Prep Time:

10 minutes

Cook Time:

20 minutes


4 servings


665 calories


  • 1 Tbls extra-virgin olive oil

  • 1 red bell pepper, thinly sliced

  • 3 garlic cloves, minced

  • 2 tsp chili powder

  • 3 Tbls red curry paste

  • 1 lime halved

  • 1 1/2 c frozen peas

  • 4 scallions, thinly sliced

  • 1 red onion, thinly sliced

  • 1 Tbls fresh ginger, minced

  • 1 small head cauliflower, cut into bite size florets

  • 1 tsp ground coriander

  • 1 (14 oz) can coconut milk

  • 1 (28 oz) can chickpeas

  • 1/4 c fresh cilantro

  • Salt & pepper to taste

  • Steamed rice, for serving optional


Step 1

In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, about 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.

Step 2

Add the cauliflower and toss well to combine. Stir in the chili powder, coriander and red curry paste, and cook until the mixture begins to caramelize, about 1 minute.

Step 3

Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the saucepan and continue to simmer until the cauliflower is tender, 8 to 10 minutes.

Step 4

Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer.

Step 5

Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.

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