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4.56 from 9 votes
Servings: 4
Author: Lisa Lin

Cauliflower Curry with Chickpeas and Spinach

This original recipe called for 2 1/2 cups of vegetable broth. After several people have commented on how runny the curry is, I decided to reduce the vegetable broth to 1 1/2 cups.
To speed up the prep process, you can slice the onion, leave the garlic whole, and slice a 2-inch piece of ginger into several slices. Watch out for the ginger slices and large chunks of garlic when you serve the curry.The broth in this recipe is quite thin. If you want a thicker curry sauce, mix 1 1/2 tablespoons all-purpose flour with 1/4 cup of water and stir until the flour dissolves. Then, add the flour slurry to the pot the same time that you add the vegetable broth.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins


  • 1 head of cauliflower, about 2 1/2 to 3 pounds
  • 2 tablespoons virgin coconut oil, see note 1
  • 1 1/4 cups diced yellow onion, about 1/2 large onion
  • 4 cloves garlic, minced or grated
  • 2 tablespoons minced ginger, can also be grated
  • 1 1/4 teaspoons kosher salt, divided (see note 2)
  • 5 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 1/2 cups vegetable broth
  • 1 (13.5 fluid ounce) can full-fat coconut milk, see note 3
  • 1 (15-ounce) can chickpeas


  • 4 large handfuls baby spinach
  • sliced scallions for garnish


  • Remove the leaves from the head of cauliflower and cut it into smaller florets. (Watch my video on how to cut a cauliflower for reference.)
  • Heat the oil in a pot (or large sauté pan) over medium-high heat. Add the onions and cook for 3 minutes. Next, add the minced ginger and garlic and 1/4 teaspoon of kosher salt. Cook for another 30 seconds. Then, add 1 teaspoon of kosher salt, curry powder, coriander, and vegetable broth. Stir to combine the spices with the broth. Add the cauliflower and chickpeas.
  • Cover the pot with the lid and bring the broth to boil. Uncover the pot and add the coconut milk, stirring to combine. Reduce the heat to medium and let the broth simmer for another 5 to 7 minutes, until the cauliflower is fork tender. 
  • Taste the curry broth and adjust the seasonings to your taste, adding more salt if necessary. 
  • Add the baby spinach to the pot in 2 batches, stirring until the spinach starts to wilt. Turn off the heat. Serve the curry with jasmine rice, basmati rice, or short grain brown rice.


  1. I like using virgin or unrefined coconut oil because it has more flavor than refined coconut oil. You can replace it with a neutral oil, such as safflower or vegetable, or even olive oil.
  2. Vegetable broths have varying levels of salt. I typically use Better Than Bouillon, which is very well seasoned with salt and some sugar to balance out the flavor. If you are using table salt or sea salt, use a teaspoon of salt total and add more if necessary.
  3. Full-fat coconut milk has more flavor, which is why I prefer to use it. You can substitute it with lite coconut milk.
Nutrition: This doesn't include rice, but it assumes that you use up all the broth.


Serving: 1serving | Calories: 468kcal | Carbohydrates: 42.9g | Protein: 15.3g | Fat: 30.3g | Saturated Fat: 24g | Sodium: 1373mg | Fiber: 13.9g | Sugar: 9.1g
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