Thai Coconut Cauliflower Chickpea Curry Recipe

If you’re craving something that’s rich, comforting, and packed full of flavors that dance on your tongue, you are absolutely going to adore this Thai Coconut Cauliflower Chickpea Curry Recipe. I promise, it’s super easy to whip up, and every spoonful is a delightful mix of creamy coconut, spicy warmth, and nutty goodness that feels like a big hug from the inside out. Trust me, once you try this, it’ll become a favorite go-to, perfect for weeknights or whenever you want to impress without sweating it out in the kitchen.

this …

Ingredients You’ll Need

The magic of this Thai Coconut Cauliflower Chickpea Curry Recipe lies in simple, fresh ingredients that come together beautifully. When shopping, I always look for firm cauliflower heads and ripe bell peppers for the best texture and flavor.

• Coconut Oil: Adds a subtle nutty aroma and helps cook your aromatics without overpowering the curry flavor.
• Garlic: Freshly minced for that punch of aroma and natural sweetness as it cooks.
• Fresh Ginger: I love grating it fresh for that lively zing that instantly brightens the curry.
• Carrot: Thinly sliced carrot adds a slight sweetness and some texture contrast.
• Cauliflower: Breaking it into florets gives you those lovely bite-sized bits that soak up curry flavors.
• Green Onions: Adds freshness and a bit of crunch while cooking and also great for garnish.
• Coconut Milk (Lite): The creamy base that’s rich but not too heavy; it’s what makes the curry luscious.
• Water or Vegetarian Broth: For thinning out the sauce without losing flavor.
• Red Curry Paste: The soul of this curry with fragrant spices and a spicy kick.
• Creamy Peanut Butter: Or cashew butter if you prefer — this adds a lovely nuttiness and richness.
• Gluten-Free Soy Sauce or Coconut Aminos: A touch of saltiness and umami.
• Ground Turmeric: Gives an earthy depth and its beautiful golden hue.
• Cayenne Pepper: Adds heat — feel free to adjust here based on your spice tolerance.
• Salt: Essential for balancing out flavors.
• Red Pepper: Julienne it for that crisp, sweet pop.
• Chickpeas: Rinsed and drained to add hearty plant-protein and texture.
• Frozen Peas: Tossed in at the end for a splash of bright color and natural sweetness.

Variations

I love making this recipe my own by swapping in whatever veggies I have or adjusting the spice level depending on the mood in the kitchen. It’s versatile enough to accommodate lots of tweaks, so don’t be afraid to experiment!

• Swap Your Veggies: I’ve replaced cauliflower with broccoli or even diced sweet potatoes — both worked like a charm.
• Add More Heat: If you’re a spice lover like me, a little extra cayenne or a few chopped fresh chilies turn up the volume.
• Make It Nut-Free: Use sunflower seed butter instead of peanut butter for those with allergies.
• Protein Boost: Toss in some tofu cubes or tempeh for added protein and texture.

How to Make Thai Coconut Cauliflower Chickpea Curry Recipe

Step 1: Sauté Your Aromatics and Veggies

Start by heating coconut oil in a large, deep skillet over medium-high heat — I use a 10-inch pan for perfect space. Toss in minced garlic and freshly grated ginger, cooking them just for about 30 seconds until fragrant; don’t let them brown or burn as that can add bitterness. Then, add your diced green onions, carrot slices, and cauliflower florets. Sauté for 3-5 minutes until the cauliflower edges start turning a lovely golden brown and the onions soften. This step builds the flavor base, so don’t rush it!

Step 2: Add the Coconut Milk and Curry Essentials

Next, pour in the lite coconut milk and water or veggie broth. Stir in the red curry paste, peanut butter, soy sauce (or coconut aminos), turmeric, cayenne pepper, and salt. Make sure everything’s combined well — you’ll notice the sauce turning a beautiful golden-orange with a creamy, velvety texture. This is where the curry really comes alive.

Step 3: Simmer with Peppers and Chickpeas

Throw in the julienned red bell pepper and the drained chickpeas. Lower the heat to medium-low and let everything simmer gently for about 10 minutes. This simmer lets the flavors meld and the veggies soften perfectly without losing their bite. Don’t forget to taste at this point and adjust the seasonings — maybe you want a pinch more salt or a bit more heat.

Step 4: Finish with Peas & Serve

Last, but definitely not least, stir in the frozen peas. They only need about a minute to defrost and warm up, and then you can dish it out. The peas add a beautiful pop of color and a hint of sweetness. Serve your curry hot, garnished with fresh cilantro, chopped green onions, and crunchy peanuts or cashews for texture. My family goes crazy for this combo every single time!

How to Serve Thai Coconut Cauliflower Chickpea Curry Recipe

Garnishes

I always finish this curry with a handful of fresh cilantro and sliced green onions — they add freshness and vibrant color. A sprinkle of chopped peanuts or cashews brings in a satisfying crunch and extra nuttiness that contrasts beautifully with the creamy sauce.

Side Dishes

Serve it over steaming brown rice or fluffy quinoa to make it a complete protein meal. Sometimes, if I’m feeling fancy, I’d serve with a side of lightly sautéed kale or spinach to add a bright, green element that balances the richness.

Creative Ways to Present

For special dinners, I like serving this curry in individual coconut bowls or colorful bamboo bowls. Layered with fresh herbs and a wedge of lime on the side, it looks like a dish from a cozy Thai street market — and feels like a treat for guests!

Make Ahead and Storage

Storing Leftovers

After the curry cools down, I transfer leftovers to airtight containers and store them in the fridge. It keeps wonderfully for up to 4 days, and the flavors often deepen — making it even better the next day.

Freezing

This Thai Coconut Cauliflower Chickpea Curry Recipe freezes well too. I portion it into freezer-safe containers and pull portions out on busy nights. Just be sure to thaw it overnight in the fridge for the best texture.

Reheating

I reheat the curry gently on the stovetop over low heat, stirring occasionally to prevent sticking. If it thickens too much, a splash of water or coconut milk helps bring back that silky sauce consistency.

FAQs

Final Thoughts

This Thai Coconut Cauliflower Chickpea Curry Recipe has become a staple in my kitchen because it’s simple, nourishing, and downright delicious every single time. I love how it warms you up without feeling heavy, and how the ingredients come together so effortlessly. I really hope you give it a try — it’s the kind of recipe you’ll want to make again and again, perfect for sharing with friends or just treating yourself to a cozy, crave-worthy meal.

Print