It is super tasty, easy to make, and there is minimal clean up after too. You would think that a meal jam-packed with flavor like a curry would take a lot of time to make and clean up after. But not this one-pot wonder!

One-Pot Thai Cauliflower Curry [Vegan]



  • 2 tablespoon coconut oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoon red curry paste
  • 2 cans full-fat coconut milk
  • 1 medium-sized red pepper, sliced
  • 1 head of cauliflower, chopped into florets
  • 1 teaspoon ground turmeric
  • 1 teaspoon sriracha
  • 1 398ml can chickpeas rinsed and drained
  • handful of coriander
  • Chili flakes to taste (I used 1 teaspoon)
  • Salt to taste


  1. In a large skillet over medium-low heat, add coconut oil, onion, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently.
  2. Add coconut milk, curry paste, and turmeric and combine.
  3. Reduce heat for a slow simmer, add cauliflower, red peppers, and chickpeas. Cover and cook for 10-15 minutes.
  4. Serve over rice or quinoa and garnish with chili flakes, coriander.