Spicy cauliflower and chickpeas curry

Name: Spicy cauliflower and chickpeas curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 cups of white rice; 1 small/medium-sized cauliflower head; 1 can of chickpeas (250 gram); 100 ml of coconut milk; Spicy yellow curry paste, to taste.; 1 lemon; 1/2 medium-sized celeriac; 250 ml chicken stock (store-bought or make your own); vegetable or sunflower oil for baking

Super easy and quick spicy cauliflower and chick peas curry you can whip up in about 20 minutes. Serves four people.

Spicy cauliflower and chickpeas curry ingredients

Recipe spicy cauliflower and chickpeas curry

Made by Véronique

Published at 2015-11-14, this recipe is for 4 persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-09-05

Let's get started

Preparation time

10 minutes

Time cooking

15 minutes

Total time

25 minutes

Preparing the dish - 10 minutes

Clean and dice 1/2 of medium-sized celeriac. Drain liquid from the can of chickpeas and prepare 250 ml of chicken stock.

Rinse and cut the head of cauliflower into bite-sized chunks. Meanwhile, fill the medium-sized pan with water and let come to a boil. Cook rice according to package instructions.

Cooking the spicy cauliflower and chickpeas curry - 15 minutes

Place the large skillet on medium-high heat and add in vegetable or sunflower oil and when that's hot add in the diced celeriac. Sauté for 4-5 minutes, then add in 250 ml of chicken stock.

When the stock has evaporated almost completely, add in the heads of cauliflower and coconut milk. Grate over lemon zest (peel of the lemon) and squeeze in the juice of 1/2 a lemon.

Stir in curry paste to your liking - we used about 2,5 tablespoons - and lastly, mix in the chickpeas. Cook some more until everything is hot and serve with plain white rice, enjoy!