Cauliflower and Chickpea Curry with Spinach

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Cauliflower and Chickpea Curry with Spinach

Our family’s easy, quick, and one pot curry dish, made with simple ingredients like cauliflower, chickpeas, coconut milk, spinach, and ginger. This curry saves well for leftovers, so it’s meal prep friendly, too! 

Cauliflower and Chickpea Curry with Spinach

Honestly, the main reason i’m sharing this recipe is because every time I make it on Instagram stories, everyone asks for it – so now, here it is, and I can finally link to it! I hate making something without having a recipe to direct you all to, because I know it’s frustrating when you see something you want and you can’t have it (like, when fashion bloggers show off a pair of shoes and then link to ‘something similar’ because it’s out of stock or a few seasons ago – kills me!)

Cauliflower and Chickpea Curry with Spinach

Since I started eating mostly plant based back in September, I’ve been incorporating curries into our weeknight meal rotation. Curries are easy to make and clean up (mine are all one pot!), flavorful, and a simple way to pack in protein and vegetables. Most of my curries use a hearty vegetable like cauliflower and a legume like a chickpea or lentil. Other than that, the flavors vary – either a Thai curry (using curry paste) or a more Indian inspired curry (with spices like curry powder and cumin). The common thread? Coconut milk!

This is my go-to weeknight curry, but I recently made it with red lentils, and that recipe will be coming soon, too. I love to serve my curries with bread, rice, or quinoa, but it’s enjoyable just as is, also! For those of you who can’t believe a vegetarian diet can be filling and satisfying, start adding a curry into your weeknight rotation and you’ll see.

Cauliflower and Chickpea Curry with Spinach

The best part? This curry (and curries in general) save well as leftovers – just heat it back up in a skillet or the microwave. I like to season with a little something extra when I’m reheating, whether that’s a sprinkle of salt, dash of red pepper flakes, or maybe even some vegetable broth to add back in some moisture.

And if you’re looking for a variation here, switch out the spinach for kale and add in some sweet potatoes or tofu!



Serves 4-6

Cauliflower and Chickpea Curry with Spinach

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1” knob of ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1 small yellow or red onion, diced
  • 1.5-2 tablespoons red curry paste (more if you like it spicy)
  • florets from 1 large head of cauliflower
  • 1 (15.5oz) can of chickpeas, drained and rinsed
  • 2 (14 oz) can of lite coconut milk
  • 1/2 cup vegetable broth (or more)
  • salt and pepper
  • 3 cups baby spinach
  • to serve: brown rice or quinoa


  1. Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the ginger, garlic, and onions and cook for 3-5 minutes or until onions are mostly soft. Add the curry paste and stir continually until vegetables are coated in the paste. Add the cauliflower and stir well to combine. Add the chickpeas, coconut milk, broth, and season with salt and pepper. Stir well to combine and raise heat to high and bring to a boil. Once boiling, reduce heat the medium-low and let simmer for 20 minutes or until cauliflower is fork tender. If there isn’t much liquid left and the cauliflower is still not done, add in another half cup of vegetable broth and continue until cauliflower is cooked.
  2. Once the cauliflower is fork tender, add the spinach, stir to combine and turn off the heat.
  3. Serve with brown rice, quinoa, or enjoy as is.

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Cathy says:
Looks delicious I'm not seeing the quantity of oil for the recipe?
Meaghan says:
Oil amount is total preference. About a tsp!
‘Asa says:
This recipe was SO good and so easy to throw together. I added some chicken and extra chickpeas and used frozen precut cauliflower and it was perfect. My entire family devoured it - even my one year old!
Meaghan says:
That sounds fantastic!! Thanks for sharing that with us!
Pam says:
Just made this tonight....SO GOOD! I used kale instead of spinach, and heavy cream instead of coconut milk since my husband doesn’t like coconut. But I added more broth so it wasn’t 28 oz of cream bc that’s a lot lol! So I used like 2 cups broth and 1 cup cream. It really worked well! Love your recipes and your IG! Thank you!💜💜💜
Ali Maffucci says:
Sounds like some delicious substitutions!
Meaghan says:
That's amazing!! Thank you for sharing.
Kelly says:
This recipe is delicious, thank you so much for sharing! I only bought 1 can of coconut milk so I cut the recipe in half and it is amazing!
Meaghan says:
That's so great to hear!
Jessie Prunell says:
Do you think this would be ok with broccoli as a sub for cauliflower? And kale or collards as a sub for spinach?
Meaghan says:
We haven't tried those substitutes yet but we're always encourager experimentation! Let us know if you give it a try!
Gina A says:
Love this! Delicious and easy. Added shrimp to ours too

Meaghan says:
Gorgeous job! You really nailed this one.
Jill says:
This is my absolute favorite curry dish! It is easy to make too.
Meaghan says:
This is the best thing we can hear! Thank you so much for giving it a try and loving it!
Felicia M says:
This is a huge family favourite. I often sub the chickpeas for lentils and serve over chickpea noodles. So good!
Meaghan says:
Yum!! That sounds phenomenal!

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my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡

the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔⁣

something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄⁣

and I realize that this will not be helpful to everyone ("oh, ali, I can't just cook it all way!"), but if it does, try to get in the kitchen and cook (or bake!) something that brings you happiness. and if it does not and you're sad right now, that's okay too. it's okay to not feel okay. 🙏🏼 I wish I could help more, but in the meantime, my love, strength, and heart goes out to you. I'm thinking of you.⁣

but, IF food and cooking is cathartic for you too, I encourage you to make something new this year for Thanksgiving (or over whatever holiday you celebrate.) sometimes following steps in a new recipe keeps your brain focused on the task and you're able to let everything else wash away. at least that's how it is for me! I'm flipping through my cookbooks and sharing some of my favorite holiday-friendly recipes over on stories, like this one from #InspiralizedandBeyond! 📚⁣


makes 8-10 crostini⁣

1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds⁣
1/4 cup ricotta cheese⁣
5 fresh figs, diced⁣
honey, for drizzling⁣

arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.

📸: @evansungnyc