Cauliflower Chickpea Cashew Curry



You know, in the three or four years (really, has it been that long?) since I’ve had this blog, I’m surprised that I have never posted a single curry recipe.  I don’t mind curry.  I like it.  In fact, during my first year of med school in my little box of an apartment in Chicago, I pretty much made a curry dish every night (which I’m sure my neighbours really really loved….).  The little entryway to the apartment building  probably smelled like curry everyday, which sometimes isn’t the aroma that you want to experience at 6:30am, 10pm, or on a particularly hot and humid day.  I was THAT girl, I think.

Regardless, a curry is a great way to sneak in some extra veggies and a little bit of protein…whatever your choice of protein may be.  I used an extra-firm tofu here, which I recommend, but you could use whatever you like.  The other thing about a curry?  It’s completely amenable to whatever veggies you have on hand (or need to use up to free some space up in your freezer….seriously, I couldn’t get the freezer door to close the other day because I have stocked up on way too many things apparently.)  This particular curry highlights the seasonal trend of the moment: cauliflower.  And pretty much anything with cashews in it is awesome as well.

What do you like in your curry, friends?




Cauliflower Chickpea Cashew Curry

Servings: enough for 4 good-sized portions



One 13.5-ounce can of coconut milk (I used whole here, feel free to sub in light coconut milk)

1 tablespoon curry powder (use whatever specialty flavor variation you might like)

1/2 teaspoon salt

1/2 medium yellow onion, chopped

1 garlic clove, minced

1/3 cup water

4 ounces extra-firm tofu, cut into small pieces

1 (small) head cauliflower, chopped into bite-sized florets

One 13.4-ounce can chickpeas, drained and rinsed

1/2 cup cashews, toasted

1 cup frozen peas, thawed

Cilantro, chopped

Basmati rice



1. In a medium or large sauce pot over medium-high heat, bring 1/2 cup of the coconut milk to a gentle simmer.

2. Whisk in the curry powder and salt until combined.

3.  Add the onion and garlic, stirring to combine and let cook, stirring occasionally, for about 1-2 minutes.

4. Stir in the remaining coconut milk, water, and the tofu.  Let simmer for about 10 minutes. (This is a good time to get your rice cooking if you are making some to go with the dish.)

5.  Add the peas, cauliflower florets, and the chickpeas.  Cover the pot and let simmer for about 10 minutes, or until the cauliflower is cooked through, stirring occasionally.

6.  Remove the curry from the heat and add the cashews.

7. Top the rice with your desired amount of curry and garnish with cilantro.


Source:  Adapted from 101 Cookbooks.


February 28, 2013 - 10:09 am

Katrina @ Warm Vanilla Sugar - Mmm this sounds awesome!!

February 28, 2013 - 2:43 pm

Mollie - I love curry and all indian-ish foods. I’m a bit intimidated by the spice blends, but my roommate has an Indian Slow-Cooker cookbook that she’s been testing recipes from (and I’ve been eating!). I’m not a big slow-cooker person, but it is absolutely amazing! The book is called “The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes” if you want to check it out. (Sorry I sound like a commercial, but I’ve been telling all my friends about this!)

March 1, 2013 - 3:28 pm - The colours are gorgeous – I have to try this! L.x

March 1, 2013 - 8:23 pm

Friday Favourites - […] love a good cauliflower curry! This Cauliflower Chickpea Cashew Curry from The Curvy Carrot looks amazing! And this Cauliflower Yellow Lentil Curry from Pinch of […]

March 1, 2013 - 10:01 pm

janet @ the taste space - Love it! I don’t post as many curries as I eat, either. I should, though, especially when they are as flavourful and healthy as this.

Btw, with your mention of med school, I read through your about me page. Funnily enough, I am a PGY5 in AP and writing my boards this spring, then off for a cytopath fellowship at MDACC. Pathology breeds food love, no? 🙂

April 17, 2013 - 5:48 am

bob mcduff - Looks fab! For brits, I recommend HOME BARGAINS for Coconut Cream/Milk ====50p! And very cheap but very high quality curry powders.
TESCO in asian-dense areas for big 2kg bags of chickpeas for 3 quid (Indus brand)
and CAULDRON Organic Tofu, this is quite different from the silken stuff, it is quite rough textured by comparison, and in my opinion, far superior. Pan griddles with a crispy side, rather than sticks to the pan like Silken lol.
Nice recipe, thanks.

April 28, 2013 - 7:19 pm

Cauliflower Chickpea Cashew Curry - […] source: […]

June 18, 2013 - 11:29 pm

Eating the Alphabet | Fractals In My Coffee - […] Cauliflower Chickpea Curry I substituted a pile of spinach for the tofu because I didn’t have tofu on hand. […]

July 4, 2013 - 9:09 am

Warm Vanilla Sugar | June Things - […] by Pinch of Yum Vegetarian Thai Green Curry by Cookie and Kate Parmesan Baked Eggs by Pinch of Yum Cauliflower Chickpea Cashew Curry by The Curvy Carrot Stetson Chunky Potato Salad by Foodie Crush Garlic Bread Pizza Crust by How […]

August 27, 2013 - 9:44 pm

Mylah - Made this tonight & it was really good! Would you have the nutritional content for it?

August 28, 2013 - 12:07 pm

srlacy - Hi Mylah-

I am so glad you liked it! I do not have the nutritional content, however. There may be online calculators that you could maybe try. Hope that helps!

February 10, 2014 - 1:01 am

Weekly Workouts & Winter Weekend Cookin’ - […] Cauliflower Chickpea Cashew Curry (sans rice) – The Curvy Carrot […]

May 6, 2014 - 7:08 pm

Denise - Is 4 oz of tofu a mistake? The package is 14 oz

May 6, 2014 - 7:32 pm

srlacy - Hi Denise-

It’s not a mistake. I used 4 ounces for this recipe (there are different brands with different amounts in each package), but if you like a lot of tofu, by all means use the amount you like. Enjoy!

May 18, 2014 - 7:03 pm

Cauliflower Chickpea Curry | My Blog - […] Cauliflower Chickpea Cashew Curry from The Curvy Carrot […]