Chickpea & Cauliflower Curry

Name: Chickpea & Cauliflower Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 1 cup Vegetable Broth; 1 red onion, chopped; 2 garlic cloves, chopped; 1 jalapeño pepper, seeded and minced (optional); 1½ tablespoons curry powder; 1 head cauliflower, trimmed and cut into small florets; 8 ounces green beans, trimmed and cut into 1-inch pieces; 1 14.5-ounce BPA-free can or Tetra Pak salt-free diced tomatoes, undrained; 2 roasted red bell peppers, chopped; 1 cup Almond Milk; 3 tablespoons nutritional yeast; ½ teaspoon smoked paprika; 1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed; Cooked brown rice, to serve

4 steps

Prep:15minCook:35min

A hearty, easy chickpea and cauliflower curry simmered with green beans, tomatoes, and roasted red peppers, then finished with almond milk, spices, and nutritional yeast. Serve over brown rice.

Updated at: Sun, 24 May 2026 20:51:58 GMT

Nutrition balance score

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Ingredients

4 servings

1 cupvegetable broth

seeded and minced, optional

1 ½ tablespoonscurry powder

1 headcauliflower

trimmed and cut into small florets

8 ouncesgreen beans

trimmed and cut into 1 - inch pieces

1 x 14.5 ouncecan salt-free diced tomatoes

bpa-free, or tetra pak, undrained

2roasted red bell peppers

chopped

1 cupalmond milk

3 tablespoonsnutritional yeast

½ teaspoonsmoked paprika

1 ½ cupscooked chickpeas

1 15.5 ounce bpa free can, or tetra pak salt-free, drained and rinsed

brown rice

cooked, to serve

Instructions

Step 1

In a large pot, heat the broth to a boil over medium-high heat. Add the onion and garlic, cover, and cook until tender, about 3 minutes.

Step 2

Stir in the jalapeño (if using) and curry powder; then add the cauliflower, green beans, tomatoes, and roasted bell peppers. Cover and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.

Step 3

When the veggies are tender, use an immersion blender to break up some of the vegetables. Alternatively, remove up to 2 cups of the solids and liquids from the pot, purée in a blender or food processor, and then return the mixture to the pot.

Step 4

Stir in the Almond Milk, nutritional yeast, smoked paprika, and chickpeas, and cook 5 to 10 minutes longer to heat through and blend the flavors. Serve over a bed of cooked brown rice.