Vegan Crockpot Cauliflower and Chickpea Curry

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My meal prep completely fell by the wayside this weekend. For dinner on Sunday night I had leftover mac and cheese, popcorn and goldfish crackers. I have been totally focused on redecorating the main level of our house. That makes it sound like our house has so many levels when I say it like that; main level. It doesn’t–our house is a tiny little 1940’s cap cod and I love it. There’s just the main level, the upstairs (which is really considered a half story because it has all those cute little dormer windows and angled ceilings) and then the creepy, crawly dungeon basement. Our previous house was 5 bedrooms, 2.5 bathrooms and was way too much space for just the two of us. Now that we’ve introduced a cute little toddler into the mix, I can see the argument for a larger house, but honestly I wouldn’t trade this little house for anything. Okay, maybe I’d trade it for 1 million dollars, but you get my point.


I love our little house. I love it’s coziness and warm, homey feel. Although up until this past weekend, it really didn’t feel like ours. The walls were painted all different colors, which was fine, they were actually some pretty good colors. But I have been longing for a gray living room. And a gray kitchen. And a gray dining room. Yes, this weekend I painted all three rooms of our main level a cool light gray. And it’s glorious! The shade might even be called glorious gray, who knows. Edit: I do know; it’s called snowglory!


My parents had a leftover 5 gallon bucket of paint that they so generously gifted to me and it was GAME ON after that. Unfortunately, I got a little too excited and did not take any before pictures. Woops! But once it’s complete I’ll show you the after! I am still in the decorating phase. You know when you scour Pinterest for hours looking for rustic chic reclaimed barnwood sconces and peruse Etsy endlessly wondering where people find the time and inspiration for all these beautiful projects. Needless to say, there will still be no time for meal prep this week. So I bought stuff for sandwiches and spent 5 minutes total making this curry last night, and we are set!


Vegan Crockpot Cauliflower and Chickpea Curry

  • Servings: 8
  • Print


  • 1 large white onion, diced
  • 6 cloves garlic, minced
  • 1 head cauliflower, cut into bite size pieces
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 3 tablespoons curry powder
  • 2 teaspoons cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garam masala
  • 1 can coconut milk
  • 32 ounces veggie stock
  • 2 tablespoons cornstarch
  • kosher salt
  • fresh cracked black pepper
  • Brown rice or quinoa for serving
  • fresh chopped parsley or cilantro for garnish


Add onion, garlic, cauliflower, chickpeas, curry power, cumin, paprika, garam masala, coconut milk, veg stock, and a few healthy pinches of salt and pepper to a large crock pot. Stir to combine ingredients. Cover and cook on high for 3 hours. Then combine cornstarch with 2 tablespoons water until it dissolves. Add to the crock pot and stir to combine. Cover and cook for another hour.

Serve with brown rice or quinoa and garnish with fresh chopped parsley.

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