Vegan Chickpea Curry with Cauliflower Rice (gluten free)

  • Author: Delphine Fortin
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based


This quick, easy and fulfilling vegetarian comfort dish is a huge favorite of mine when it’s getting a little bit chilly outside. I’m pretty confident it will soon be a favorite of yours too!



For the Chickpea curry:

  • 2 Tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2-inch piece of ginger, finely chopped
  • 1 Tablespoon curry powder
  • 1 teaspoon curry paste
  • 1 teaspoon turmeric (optional)
  • 3 cans (15 oz/425g) chickpeas, drained and rinsed
  • 1 cup (200g) diced tomatoes
  • 1 can full fat coconut milk
  • Salt & pepper
  • Fresh cilantro

For the cauliflower rice:

  • 1 head cauliflower, cut into large forets
  • 1 Tablespoon olive oil
  • Salt & pepper


  1. For the chickpea curry: heat olive oil in a large skillet over medium-high heat. Add onions and sauté until translucent, about 5-6 minutes, stirring now and then. Add garlic and sauté for 1 more minute.
  2. Add ginger and spices and sauté until fragrant, about 1 minute.
  3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
  4. Stir in coconut milk and simmer for 5 more minutes. Taste and adjust seasoning if needed.
  5. For the cauliflower rice: cut cauliflower into large florets. Pulse cauliflower in food processor with chopping blade. Do not over process as the cauliflower can get mushy – you want a rough chop that has the texture of rice.
  6. Heat a large frying pan over medium heat. Add cauliflower rice and sauté until just cooked through, about 5 minutes. Season with salt and pepper to taste.
  7. Serve the chickpea curry with the cauliflower rice and sprinkle some fresh cilantro on top.