Vegan Coconut Curry Chickpeas and Cauliflower
Prep time
Cook time
Total time
Recipe photo by Lori Maffei. Article and recipe by Robin Robertson. Robin’s newest book is Quick-Fix Vegan: Healthy, Homestyle Meals in Less Than 30 Minutes. It contains 150 all-new recipes and is a companion volume to her earlier book, Quick-Fix Vegetarian. You can learn more about Robin's books on her website,, and see more of her recipes on her blog,
Serves: 4
  • 2 teaspoons neutral vegetable oil
  • 1 small yellow onion, minced
  • 1 carrot, thinly sliced
  • 3 cups small cauliflower florets (from 1 small cauliflower)
  • 2 tablespoons curry powder or paste (or to taste)
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 cup vegetable broth
  • 1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1 (13-ounce) can unsweetened coconut milk
  • ½ teaspoon salt
  • Black pepper
  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion, cover, and cook until softened, about 5 minutes.
  3. Stir in the carrot, cauliflower, and curry powder, to taste.
  4. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes.
  5. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste.
  6. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer.
  7. Serve hot.
Recipe by Go Dairy Free at