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Prep Time
Cook Time
Meal TypeEntree

Coconut Curried Cauliflower and Chickpeas Over Quinoa

Roasted Cauliflower and Chickpeas coated in a spicy yellow indian curry and coconut milk sauce over fluffy steamed quinoa grains.


  • Steamed Quinoa
  • 1 cup Quinoa
  • 2 cups Water (can be substituted with broth of choice)
  • Coconut Curried Cauliflower and Chickpeas
  • 3 tsp (separated into 2 tsp and 1 tsp) Organic Virgin Coconut Oil
  • 15 oz Garbanzo Beans (canned; drain and rinse)
  • 1 head Cauliflower (organic; chopped into 1 inch pieces)
  • 1-2 cloves Garlic (minced)
  • 1 tbsp Yellow Curry Powder
  • 1 tsp Garam Masala
  • 1/4 cup Coconut Milk
  • Salt (to taste)
  • Ground Black Pepper (to taste)


  1. Rinse uncooked quinoa in a fine mesh strainer.
  2. In a 2 qt saucepan, bring 2 cups water or other cooking liquid to boil.
  3. Add rinsed quinoa. Cover and reduce heat to low, simmering for 15 minutes.
  4. Turn heat off and let sit covered for 10 minutes.
  5. Meanwhile, heat 2 tsp coconut oil in a large skillet over medium heat.
  6. Add garlic and chickpeas. Stir frequently, until chickpeas turn golden, about 10 minutes.
  7. Remove from pan, place in a bowl and set aside.
  8. Heat remaining 1 tsp coconut oil and add the chopped cauliflower. Stir occasionally until cauliflower starts to soften and turn golden, 8-10 minutes.
  9. Add chickpeas back in and sprinkle with curry powder and garam masala. Stir to coat.
  10. Add the coconut milk and stir, until fully incorporated.
  11. Add salt and pepper to taste.
  12. Serve over steamed quinoa, about 1 cup of each.


Made With Nutiva

Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

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