top of page

Cauliflower ChickPea Plant-Based Vegan Curry

Cauliflower ChickPea Plant-Based Vegan Curry

2 Serving,30 Minutes


  1. ½ cup Basmati Rice(uncooked)

  2. 1 ½ tsp Coconut Oil

  3. 2 Garlic Cloves (small, minced)

  4. 1 ½ tsp Ginger powder

  5. 2 ¼ tsp Curry Powder

  6. ¼ tsp Red Pepper Flakes (optional)

  7. Sea Salt (to taste)

  8. ⅛ tsp Black Pepper

  9. 1 cup unsweetened Coconut Milk (canned)

  10. ½ cup Organic Vegetable Broth

  11. ½ cup Carrot (peeled, sliced)

  12. 1 cup Chickpeas (cooked, drained and rinsed)

  13. 1 cup Cauliflower (chopped into small florets)


  1. Cook the brown rice according to package instructions. When done, remove the lid, drain any access water, fluff with a fork, and set aside.

  2. While the rice is cooking, heat the coconut oil in a saucepan over medium heat.

  3. Add the garlic, ginger, curry powder, red pepper flakes, salt, and pepper. Cook for 5 minutes while stirring occasionally. Add in the coconut milk and vegetable broth and stir until everything is well combined. Bring to a quick boil then reduce to a simmer.

  4. Add the carrots, chickpeas, and cauliflower and stir well. Cover with a lid and let simmer for 8 to 10 minutes. Taste test and adjust seasoning as needed.

  5. Add the rice to a bowl, add the chickpea curry and garnish with cilantro.

  6. Enjoy!



Store in an airtight container in the fridge for up to 24 hours.

Eat well. Feel good. Be happy.

💚 Melissa

Please comment below if your tried this recipe. Share a picture on Instagram and tag us @wellnesswithmissy

7 views0 comments


bottom of page