Recipe · 40 min
Cauliflower & Chickpea Coconut Curry with Couscous
- 40 min
- 2–6 servings
- 774 kcal / serving
A cauliflower and chickpea curry simmered in coconut milk, served over fluffy whole wheat couscous. The combination of tender vegetables, creamy sauce, and fresh cilantro keeps weeknights straightforward.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 medium headcauliflower
- 8 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- 2tomatoes
- ⅔ cupwhole wheat couscous
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, curry powder, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · salad spinner (optional) · small saucepan · stainless steel sauté pan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas · cauliflower
More dinner ideas: easy dinners
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Produce
- 1 medium headcauliflower
- ½ small bunchcilantro
- 2 clovesgarlic
- 2tomatoes
- ½ mediumyellow onion
- yellow onions
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ⅔ cupwhole wheat couscous
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | 1 medium head | 2 medium heads | 3 medium heads |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| tomatoes | 2 | 4 | 6 |
| whole wheat couscous | ⅔ cup | 1 ⅓ cups | 2 cups |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the cauliflower and tomatoes; cut the cauliflower into bite-sized florets and dice the tomatoes.
- Peel and mince the onion and the garlic.
- Coat the bottom of a pan with oil, then add the onion and cook until softened, about 3–4 minutes.
- Drain and rinse the chickpeas.
- Add the garlic and curry powder to the pan and stir for 15–30 seconds until fragrant.
- Toss in the cauliflower and chickpeas and cook briefly until they’re heated through, about 1–2 minutes.
- Add the tomatoes, coconut milk, salt, and pepper; bring to a boil, then reduce to a simmer and cover. Cook until the cauliflower is tender and the sauce thickens, about 10 minutes.
- In a small saucepan, bring broth to a boil. Remove from heat, stir in the couscous, cover, and let stand for 10 minutes.
- Wash and dry the cilantro; strip the leaves from the stems, mince the leaves, and stir half into the curry. Reserve the rest for garnish.
- Uncover the couscous and fluff it with a fork.
- To serve, spoon couscous into bowls, top with the curry, and garnish with the remaining cilantro.
Two tips
- Prep ahead: chop onion, garlic, cauliflower, and cilantro, then refrigerate in separate containers for quicker cooking.
- Leftovers reheat well; loosen with a splash of broth if needed and enjoy with the couscous.
Nutrition per serving
- Calories
- 774 kcal
- Protein
- 28 g
- Carbs
- 106 g
- Fat
- 33 g
- Fiber
- 26 g
- Sodium
- 430 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.