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A bowl of cauliflower rice curry next to a Dutch oven and a saucer with cilantro

Cauliflower Rice Curry with Chickpeas and Sweet Potatoes

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  • Author:
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: n/a
  • Diet: Vegan


This cauliflower rice curry recipe is adapted from The Complete Vegan Cookbook, written by Rebecca Ffrench, the chefs at NYC’s Natural Gourmet Institute, and me, Alexandra Shytsman. (Copyright © 2019 by Natural Gourmet Cookery Corporation. Published by Clarkson Potter, an imprint of Penguin Random House.)


  • 1 tablespoon coconut or avocado oil
  • 1 medium yellow onion, diced
  • ¾ teaspoon fine sea salt, plus more to taste
  • 1 medium sweet potato (peeled or skin-on), cut into ½-inch dice
  • One 13-ounce can full-fat coconut milk
  • 1 cup water
  • 3 tablespoons tomato paste
  • 4 teaspoons yellow curry powder
  • ¾-inch piece of ginger, peeled and minced (about 1 tablespoon)
  • 1 head of cauliflower, cut into florets OR about 4 cups store-bought cauliflower rice
  • One 15-ounce can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas) 
  • 12 tablespoons fresh lime juice, to taste
  • Chopped cilantro, for serving


  1. Heat the oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion with a ¼ teaspoon of salt and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes. Add the sweet potato and cook, stirring occasionally, until it is starting to soften and brown, 8-10 minutes.
  2. Stir in the coconut milk, water, tomato paste, curry powder, ginger, the remaining 1/2 teaspoon salt, and black pepper to taste. Cover and simmer over low heat until the mixture thickens and the potatoes are almost cooked through, about 10 minutes.
  3. Meanwhile, in a food processor, pulse the cauliflower in 2 batches until it is similar in size to rice grains.
  4. Add the cauliflower rice, chickpeas, and lime juice to the curry, and cook for another 5-10 minutes, until the cauliflower is tender. Taste and adjust the seasonings, if needed. Serve with cilantro.


  • Serving Size: 1/6 of the recipe
  • Calories: 260
  • Fat: 12 g
  • Carbohydrates: 22.8 g
  • Fiber: 4.6 g
  • Protein: 5.8 g