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Brothy, nourishing, and full of flavor, this Yellow Cauliflower Chickpea Curry turns chickpeas and winter vegetables into a must-try Thai-inspired comfort food. Vegan, Gluten-Free and Oil-Free Options.
Are your winter vegetables leaving you uninspired? This Vegan Yellow Curry will change that! Inspired by Thai yellow curry, this brothy, nourishing dish turns cauliflower, sweet potatoes, and chickpeas into a comforting meal with BIG flavor. It’s proof that winter veggies don’t have to be boring!
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Winter Produce Doesn’t Have to be Boring
Winter isn’t exactly known for its vibrant veggie selection here in the PNW, but that doesn’t mean I’m stuck with bland, beige meals until spring. Just look at this Yellow Cauliflower Chickpea Curry! It’s a bright and brothy comfort food loaded with winter produce and the same cozy flavors you’d expect from a traditional Thai yellow curry.
To make it I simmered cauliflower, sweet potatoes, chickpeas, and kale in a golden yellow curry sauce. It easily zhuzhed up my leftover winter veggies and only took around 30 minutes from start to finish. Even better, it got me out of my “boring winter cooking” rut.
Just like my Creamy Coconut & Red Lentil Curry and Chickpea Curry Casserole, this recipe keeps things vibrant, nourishing, and low-effort. And honestly, during these long, dark winter days, that’s a win we can all appreciate.
Ingredients for Yellow Cauliflower Curry
The fresh produce and pantry staples in this recipe work together to create the warm and comforting flavors we want in a Thai-inspired curry. These are the key ingredients you’ll need:
- Aromatics: this dish begins its flavor journey with sautéed shallots, ginger, and garlic. Try to use fresh aromatics instead of jarred or ground—they’re much more fragrant.
- Yellow Curry Paste: it’s a shortcut that helps the curry flavors come alive. Yellow curry paste is milder than other varieties of curry paste (red, green, etc.) because it’s made from turmeric, curry powder, lemongrass, garlic, and a handful of other spices and Thai aromatics. You should be able to find it in most major grocery stores, in Asian grocery stores, or online.
- Winter Vegetables: this curry is all about using up those hearty winter veggies we’re not sure what else to do with. I used cauliflower florets, a diced sweet potato, and chopped kale, but you’re not limited to these options. There are a few more to choose from in the Substitutions and Variations section below.
- Chickpeas: use canned chickpeas to keep this recipe quick and easy. Or, if you need a substitute, use canned white beans (like cannellini beans) or 1/2 cup of dry red lentils instead.
- Vegetable Broth: use any brand of low-sodium vegetable broth you like, or try this Homemade Vegetable Broth.
How to Make Cauliflower Chickpea Curry
- Sauté the shallot, garlic, and ginger in a large pan until fragrant, then mix in the yellow curry paste.
- Stir the cauliflower, sweet potatoes, chickpeas, sugar, coconut milk, and vegetable broth into the pan. Cover and heat the curry to a boil over high heat.
- Uncover the pan and reduce the heat to a simmer. Cook until the sweet potatoes are fork tender. Stir in the tamari and kale, then taste and season with more tamari or sugar, as needed.
- Divide the curry between serving bowls and serve with rice, cilantro, and a squeeze of lime. Enjoy!
Caitlin’s Cooking Tips
- Cook the curry paste. Sautéing the curry paste in the pan for a minute or two will mellow out any harsh notes and unlock its deeper flavors. Don’t skip this step!
- Adjust the consistency of the curry sauce. Want it thicker? Let it simmer uncovered for a few extra minutes. Want it soupier? Stir in one or two extra splashes of vegetable broth.
- To make this with dried chickpeas instead of canned, soak 1 cup of dried chickpeas in water overnight, and boil them in fresh water the next day until tender (about 60 to 90 minutes on the stovetop).
Serving Suggestions
Curry is one of my favorite easy dinners to make when I’m low on time or need to clean out the vegetables from my fridge. This cauliflower yellow curry is a nourishing and filling meal I like to serve over cooked jasmine rice with cilantro and lime juice on top. A drizzle of chili crisp or a sprinkle of chopped peanuts would be good on top, too.
The curry is pretty filling on its own, but for those extra hungry days, I’ll serve it with vegan naan, roti, or this Mango Cucumber Salad on the side.
If you’re looking for more Thai-inspired vegan curry recipes, you’ll also love this Thai Green Curry, this Tofu Pineapple Curry, and this Thai Red Curry Noodle Soup!
How to Store Leftover Chickpea Curry
Once cooled, divide the leftover curry between airtight containers and store them in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw the frozen curry in the fridge overnight before reheating.
Reheat the curry in a saucepan over low to medium heat until it’s warmed through, stirring in a splash of vegetable broth or water to loosen the sauce if needed.
Substitutions and Variations
- Gluten-Free Option: Swap the soy sauce for gluten-free soy sauce or tamari.
- Oil-Free Option: You can skip the oil and sauté the aromatics and curry paste in a thin layer of coconut milk (about 2 tablespoons) instead.
- Plant Protein Boost: For an even heartier curry, stir a batch of this Crispy Baked Tofu or this Baked Tempeh when you add the leafy greens toward the end.
- More Winter Vegetable Options: You can add almost any hearty winter produce you like or already have on hand, like chopped carrots, parsnips, or butternut squash.
Recipe FAQs
Yes, and you can add the florets directly to the curry without thawing.
No, yellow curry is milder than red or green curry since it isn’t made with fresh or ground chilies.
Sure. I’d recommend sautéing the aromatics and curry paste on the stovetop before transferring them to the slow cooker along with the cauliflower, sweet potatoes, chickpeas, coconut milk, and broth. Cook on low for 4 to 5 hours or on high for 2 to 3 hours. Stir in the kale and tamari in the last 15 minutes, then adjust the flavors at the end.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Easy Yellow Cauliflower Chickpea Curry with Coconut Milk
Ingredients
- 1 tablespoon coconut oil
- 1 large or 2 small shallots thinly sliced (or sub 1/2 red onion)
- 2 teaspoons minced fresh ginger about ½”
- 3-5 cloves garlic minced
- 3 tablespoons yellow curry paste
- 4 cups cauliflower florets
- 2 cups sweet potato ½” diced (about 1 medium)
- 3 cups chickpeas drained and rinsed if using canned 2 cans
- 1 tablespoon light brown sugar
- 1 15.5 ounce full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups chopped kale or spinach
- 1 tablespoon soy sauce or tamari plus more to taste
- Fresh cilantro and lime juice for serving (optional)
- Cooked rice for serving (optional)
Instructions
- Aromatics: Warm the oil in a large pot or braiser over medium heat. Once melted, add the shallot, garlic and ginger and sauté for 2 minutes. Add the curry paste and do your best to mix it in with the aromatics; sauté for an additional 1 to 2 minutes.
- Add the Veggies: Add the cauliflower, sweet potatoes, chickpeas, sugar, coconut milk, and vegetable broth to the pan. Mix well, doing your best to scrape any browned bits off of the bottom of the pan. Cover and bring to a boil over high heat.
- Simmer: Once boiling, uncover and mix well. Reduce the heat to medium and maintain a simmer for 10 minutes or until the sweet potatoes are fork-tender, stirring occasionally. Add the tamari and kale to the pan and mix again, sauteeing for a final 3 to 5 minutes. Taste the broth and add more tamari or sugar, as necessary.
- Serve & Store: Divide the curry between serving bowls and serve with rice, cilantro, and a squeeze of lime. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
- Gluten-Free: Use gluten-free soy sauce or tamari to make this recipe gluten-free.
- Oil-Free: Sauté the aromatics in step 1 in 2 tablespoons of the coconut milk instead of oil.
