Cauliflower Chickpea Curry


This post is sponsored by Almond Breeze Almondmilk.

I've shared a version of this recipe before and it's definitely one of my most popular recipes! The original version is a little lighter in calories and comes in at 100 calories a CUP. It's ridiculous. I almost always eat this on top of a huge bed of spinach. It makes a huge batch (10-12 cups) and tastes even better the next day!

Cauliflower & Chickpea Curry


  • 1 small bag of carrots, chopped
  • 1 onion, chopped
  • 1 head cauliflower, chopped into teeny tiny pieces (like rice!)
  • 1 can no-salt added petite diced tomatoes
  • 1 can coconut milk
  • 1 can chickpeas
  • 1 cup almond milk (this time I used Blue Diamond's almond coconut milk and it was amazing!)
  • 1.5 cups cooked brown rice
  • 1 tsp ginger
  • 2-3 TB curry (I go with 3 but adjust according to your taste preferences!)
  • 1/2 tsp salt
  • 1/2 TB olive oil


Sautee onions, carrots and cauliflower in olive oil in a large soup pot. After they cook on medium heat for about 10 minutes add all the other ingredients. Bring to a simmer, than reduce heat and let cook on low heat for about 30-45 minutes.

Look at all them vegetables!


I've never used the full fat coconut milk before but with the bun in the oven I figured I could use the extra healthy fats. It definitely made the dish more rich and flavorful! It's still great with the lite coconut milk if you are looking to keep it on the lower calorie side.

Also, I normally use a yellow onion but all I had at the house was a red so I just used that and it tasted just the same.


I usually throw in a cup of frozen peas about 10 minutes before I take it off the heat to add in some more protein. I love how versatile this dish is, and that it only takes about 20 minutes to prep and sautee the veggies and the rest of the time it just sits and simmers.

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