Chickpea & Cauliflower Curry ★★★★★2 reviews

The best damn curry you’ll ever have.


  • 1 Tbsp unrefined coconut oil
  • 1 yellow onion (chopped)
  • Small thumb of minced ginger
  • 1 Tbsp garlic puree
  • 2 Tbsp mild curry powder
  • 2 cups of vegetable broth
  • 2 Tbsp amino braggs (soy/tamari)
  • 2 Tbsp pure maple syrup
  • 2 Tbsp tomato paste
  • 450g / 1lb gold potatoes chopped
  • 1 large carrot chopped
  • 1 cauliflower chopped
  • 1 can chickpeas
  • 1 cup full fat coconut milk
  • 1/4 cup chopped cilantro


  1. Melt coconut into the pan. Add in onions then sauté until they start to brown
  2. Add ginger & garlic, cook for a minute
  3. Add curry powder, soy sauce, maple syrup, tomato paste
  4. Add potatoes, carrot and vegetable broth. Cover pot and bring to a boil
  5. Once at a boil reduce the heat and pull the lid back a little to vent, cook for 10 minutes
  6. Add cauliflower, chickpeas, coconut milk, and cilantro
  7. Cook for another 7 minutes and serve over any grain, I use black rice or any rice

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Leave a Rating or Comment

  • no rating
  • Esteban Guillén ★★★★★
    9 June 2018
  • Antoinette ★★★★
    25 March 2018

    This recipe sounds great but can I use sweet potato instead im on a non starchy lifestyle and would like to leave the maple syrup out

    • Bonnie Brown
      27 March 2018

      Sure can! :) x