Curried Cauliflower and Chickpeas

20 minutes to assemble
15 minutes to cook
Total Time: 35 minutes
4-6 Servings
20 minutes to assemble
15 minutes to cook
Total Time: 35 minutes
4-6 Servings
A Taste of Thai Yellow Curry Paste combines the best of Thai and Indian spices for an intense flavor that pairs so well with cauliflower. Chickpeas add protein to make a complete vegetarian meal.


  • 1/2-16 oz bag (8 oz) Rice Noodles, any width
  • 1 small head cauliflower, broken into florets (5 cups)
  • 2 tablespoons oil
  • 2 cups onion, chopped
  • 1 tablespoon garlic, finely minced
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon Yellow Curry Paste
  • 1 tablespoon Garlic Chili Pepper Sauce
  • 1-15 oz can diced tomatoes
  • 1 teaspoon salt
  • 1-19 oz can chickpeas, drained
  • 1-10 oz package frozen peas
  • Garnish: chopped cilantro


  1. Soak Rice Noodles according to box for sauté.
  2. Blanch cauliflower in boiling, salted water for 3 minutes. Drain. Rinse in cold water. Set aside to drain.
  3. In a large nonstick skillet, heat oil. Sauté onion, garlic and ginger over medium heat until almost soft.
  4. Add Curry Paste, Garlic Chili Pepper Sauce, tomatoes and salt. Sauté until curry is completely dissolved.
  5. Add drained Rice Noodles, cauliflower, chickpeas and peas. Sauté, tossing until Rice Noodles are firm yet tender and all ingredients are well incorporated.
  6. Pour into serving bowl. Garnish with cilantro.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.

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