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Coconut Veggie Chickpea Bowl

Category: Satisfying Main Dishes for Every Occasion

This coconut veggie chickpea bowl is a colorful and nourishing dish blending tender cauliflower, creamy coconut milk, and protein-rich chickpeas. Aromatic spices like red curry paste, chili powder, and coriander enhance the flavors while sautéed onion, bell pepper, garlic, and ginger create a fragrant base. Ready in just 30 minutes, it’s a quick and satisfying meal perfect on its own or served with steamed rice. Fresh lime juice and chopped herbs add brightness for a balanced, wholesome bowl.

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A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Fri, 18 Jul 2025 16:12:12 GMT
A bowl of chickpeas and tomatoes. Save
A bowl of chickpeas and tomatoes. | sarahmeal.com

This vibrant Thai-inspired bowl bursts with chickpeas cauliflower and creamy coconut milk offering a deliciously quick meal ready in about thirty minutes.

I first tried this on a busy weeknight and loved how fast it came together Now it’s a favorite for easy dinners when I want something flavorful and satisfying

Ingredients

  • Kosher salt: for seasoning to taste
  • Freshly ground black pepper: adds a subtle heat and balances flavors
  • Frozen peas: bring a pop of sweetness and convenient freshness
  • Cooked chickpeas: are the protein powerhouse and add creamy texture
  • Lime juice: brightens the dish with fresh acidity
  • Coconut milk: delivers a rich and silky base for the curry
  • Red curry paste: provides authentic Thai spice and depth
  • Ground coriander: adds warm citrusy notes
  • Chili powder: lends a smoky spicy kick adjust to preference
  • Cauliflower florets: offer a hearty vegetable with mild flavor that soaks up sauce
  • Garlic cloves: finely chopped for pungent aromatic depth
  • Fresh ginger: finely chopped for zing and warmth
  • Red bell pepper: thinly sliced adds sweetness and vibrant color
  • Red onion: thinly sliced brings sweetness and texture
  • Extra virgin olive oil: for sautéing and richness
  • Scallions: sliced for garnish and fresh crunch
  • Fresh cilantro: chopped for bright herbal notes
  • Steamed rice: optional for serving to soak up sauce and make it a complete meal

Step by Step Instructions

Sauté the Aromatics:
Heat olive oil in a large pan over medium heat Add sliced red onion and bell pepper Cook gently for about five minutes until softened and fragrant Stir in chopped ginger and garlic and cook for one minute until the kitchen fills with aroma
Add Cauliflower and Spices:
Add cauliflower florets then sprinkle in chili powder and ground coriander Stir in red curry paste and cook for about one minute until vegetables start to take on color and spices bloom
Simmer in Coconut Milk:
Pour in coconut milk Lower heat to medium low Cover the pan and let everything simmer gently for eight to ten minutes until the cauliflower is tender but not mushy
Incorporate Chickpeas and Peas:
Remove the lid and squeeze lime juice into the pot Stir well Add chickpeas and frozen peas Season with salt and freshly ground pepper Let it bubble gently until heated through about two to three minutes
Finish and Serve:
Spoon the curry into bowls while hot Top with chopped cilantro and scallions If desired serve alongside steamed rice for a filling meal
A bowl of chickpeas and vegetables. Save
A bowl of chickpeas and vegetables. | sarahmeal.com

My favorite part is how the coconut milk balances the spices creating a creamy comforting flavor One time I made this for friends and everyone asked for the recipe because it felt so cozy yet fresh

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days Reheat gently on the stove adding a splash of water or coconut milk to loosen the sauce Freezing is possible though the texture of cauliflower may soften

Ingredient Substitutions

Use garam masala or curry powder if red curry paste is unavailable Adjust spices to taste Swap coconut milk for cashew cream for a milder flavor Use fresh peas instead of frozen when in season

Serving Suggestions

Serve over jasmine or basmati rice for a complete meal Add a side of steamed greens or a crisp cucumber salad to balance the richness Garnish with chopped peanuts or toasted coconut flakes for extra texture

Cultural Context

This dish is inspired by traditional Thai curries which balance spicy sour sweet and creamy elements The use of coconut milk and red curry paste reflects Thailand’s rich culinary heritage while making it accessible for home cooks worldwide

A bowl of food with green and red vegetables. Save
A bowl of food with green and red vegetables. | sarahmeal.com

Common Recipe Questions

→ Can I substitute coconut milk with another ingredient?

Yes, you can use almond milk or cashew cream for a lighter but still creamy texture, though the flavor will be less rich.

→ How spicy is this dish?

The level of heat depends on the red curry paste used; you can adjust by adding less or more chili powder to suit your taste.

→ Can I prepare this dish vegan?

Yes, all ingredients are plant-based, making it naturally vegan and suitable for vegetarian diets.

→ What is the best way to serve this bowl?

Serve hot topped with fresh cilantro and scallions, optionally alongside steamed rice to make it more filling.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days and gently reheat before serving.

Coconut Veggie Chickpea Bowl

A bright Thai-inspired bowl with chickpeas, cauliflower, and coconut milk, quick to prepare and full of flavor.

Preparation Time
10 minutes
Cook Time
20 minutes
Total Duration
30 minutes
Created By: Sarah

Recipe Category: Main Dishes

Level of Difficulty: Simple

Cuisine Style: Thai

Servings Yield: 4 Portion Size (4 servings)

Diet Preferences: Vegan-Friendly, Vegetarian-Friendly, Gluten-Free Option, Dairy-Free Option

What You'll Need

→ Main Ingredients

Ingredient 01 Kosher salt, to taste
Ingredient 02 Freshly ground black pepper, to taste
Ingredient 03 180 g frozen peas
Ingredient 04 800 g cooked chickpeas, rinsed and drained
Ingredient 05 1 lime, halved
Ingredient 06 400 ml coconut milk
Ingredient 07 45 g red curry paste
Ingredient 08 1 teaspoon ground coriander
Ingredient 09 2 teaspoons chili powder
Ingredient 10 1 small head cauliflower, chopped into florets
Ingredient 11 3 garlic cloves, finely chopped
Ingredient 12 15 g fresh ginger, finely chopped
Ingredient 13 1 red bell pepper, thinly sliced
Ingredient 14 1 red onion, thinly sliced
Ingredient 15 15 ml extra-virgin olive oil

→ For Serving and Garnish

Ingredient 16 4 scallions, thinly sliced
Ingredient 17 15 g fresh cilantro, chopped
Ingredient 18 Steamed rice (optional)

How to Make It

Instruction 01

Heat olive oil in a large pan over medium heat. Add sliced red onion and bell pepper, cook until softened, about 5 minutes. Add chopped ginger and garlic, sauté until fragrant, about 1 minute.

Instruction 02

Stir in cauliflower florets, chili powder, ground coriander, and red curry paste. Cook for about 1 minute until vegetables take on color and spices are aromatic.

Instruction 03

Pour in coconut milk, reduce heat to medium-low, cover pot, and simmer until cauliflower is tender, about 8 to 10 minutes.

Instruction 04

Remove lid, squeeze juice from lime halves into the pot, stir well. Add chickpeas, frozen peas, salt, and pepper. Let mixture simmer until heated through and bubbling.

Instruction 05

Serve hot, topped with chopped cilantro and sliced scallions. Optionally, accompany with steamed rice.

Additional Tips

  1. Toast spices briefly before adding coconut milk to enhance flavor depth.

Essential Tools

  • Large sauté pan or skillet

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains no common allergens; verify spice ingredients for individual sensitivities.