Dinner recipe · from the recipe book
Curried Coconut Cauliflower and Chickpea Chili
A warmly spiced, creamy coconut chili with tender cauliflower, chickpeas and red lentils, finished with bright lime and crisp cilantro.

- Dutch oven
- 50 min · 25 min hands-on
- Serves 4
- Vegan
- Gluten-free
- Over 60 g carbs
- Protein 20 g+
- Fiber 6 g+
- 500 calories or less
Ingredients
- 1 tbsp15 gCanola oil
- 1½ medium160 gYellow oniondiced
- 4 cloves12 gGarlicminced
- 2½ tbsp grated15 gFresh gingergrated
- 1 cup chopped150 gRed bell pepperdiced
- 2 medium120 gCarrotsdiced
- 1½ tbsp8 gCurry powder
- 1½ tsp3 gGround cumin
- 1½ tsp4 gChili powder
- 2 tbsp32 gTomato paste
- 14 oz400 gDiced tomatoes, canned
- 1 cup240 gCoconut milk, cannedstirred
- 2 cups480 gWater
- ¾ cup150 gRed lentils, dryrinsed
- 1 can, drained254 gChickpeas, canned, drained and rinsed
- 3¾ cups florets400 gCauliflowercut into small florets
- 3 cups loosely packed90 gBaby spinach
- ½ tsp3 gSalt
- 2 tbsp30 gLime juice
- ⅔ cup chopped10 gFresh cilantrochopped
Steps
- Prep first: dice the onion, bell pepper and carrot, mince the garlic, grate the ginger, cut the cauliflower into florets, rinse the red lentils and chop the cilantro.
- Heat the canola oil in a Dutch oven over medium heat. Add the onion, bell pepper and carrot and cook, stirring, until softened, about 7 minutes.
- Stir in the garlic, ginger, curry powder, cumin and chili powder and cook 1 minute until fragrant. Add the tomato paste and cook 1 minute more.
- Add the canned tomatoes, coconut milk, water, red lentils and salt. Bring to a boil, then reduce to a simmer, cover partly and cook 10 minutes, stirring now and then.
- Add the chickpeas and cauliflower, cover and simmer until the cauliflower is tender and the lentils have broken down into a thick chili, about 15 minutes. Add a splash of extra water if it gets too thick.
- Stir in the spinach until wilted, then stir in the lime juice.
- Ladle into bowls and top with the cilantro.
Allergens: none of the nine major allergens in the ingredients as written.
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Saved in the Every Helping recipe book on October 24, 2026.
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