Coconut Curry With Cauliflower, Carrots, & Chickpeas

Total Time
10 mins
12 mins

From Perry's Plate

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  • 3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
  • 4 -5 large carrots, peeled and thinly sliced diagonally
  • 1 medium onion, diced
  • 1 large head cauliflower, trimmed and cut into 1-inch florets
  • 1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
  • 14 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
  • 1 12 cups vegetables or 1 12 cups chicken broth
  • 1 (15 ounce) can chickpeas, drained (garbanzo beans)
  • 12 teaspoon salt
  • 1 (15 ounce) can coconut milk
  • zest and juice from one lime
  • 2 tablespoons chopped fresh mint (optional)


  1. In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
  2. Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
  3. Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
  4. Serve on hot rice with yogurt on top.