Laksa Cauliflower and Chickpea Curry
Tender cauliflower and chickpeas in a creamy, spicy laksa coconut sauce, a big pot of easy vegan comfort.
Made with Laksa paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £1.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the basmati rice following the packet instructions and keep it covered.
12 min - 2
Heat the olive oil in a large pan over a medium heat. Fry the ready made laksa paste (see the base recipe) for 2 minutes until fragrant.
2 min - 3
Add the cauliflower and stir to coat. Pour in your homemade vegetable stock (see the base recipe) and the coconut milk. Bring to a simmer.
- 4
Cook for 12 minutes, until the cauliflower is tender but not mushy.
12 min - 5
Add the chickpeas and cook for 5 minutes, then stir in the spinach until wilted.
5 min - 6
Squeeze in the lime juice, taste and add more if needed. Serve over the rice.
Tips
- Cut the cauliflower into even small florets so they cook at the same speed.
- Mash a few chickpeas against the side of the pan to thicken the sauce naturally.
- Taste before serving. A squeeze of lime brightens the whole pot.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is this vegan?
Yes, as long as you use the vegan version of the laksa paste, made with tamari in place of shrimp paste, as described in the base recipe.
Can I use broccoli instead?
Yes. Broccoli florets take about 5 to 7 minutes, so add them with the chickpeas rather than earlier.
Is it high in fibre?
Yes. Chickpeas, cauliflower and spinach all add fibre, so it is a filling meal.
More made with laksa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.