A creamy, vibrant yellow curry with cauliflower and chickpeas, rich with coconut milk, turmeric, and fragrant aromatics. Balanced sweet-salty heat makes for a comforting, weeknight-friendly dish in just 30 minutes.
Heat a large pot or skillet over medium heat. Once hot, add the water or coconut oil, then the shallot, garlic, ginger, and serrano pepper. Sauté 2-3 minutes, stirring frequently.
Stir in the curry paste (start with the smaller amount). Cook 2 minutes more.
Add coconut milk, turmeric, maple syrup (or coconut sugar), and coconut aminos (or tamari/soy sauce). Stir and bring to a gentle simmer over medium heat.
Add the cauliflower and chickpeas, reduce heat to maintain a simmer (low to medium-low), cover, and cook 10-15 minutes, stirring occasionally, until the cauliflower is tender and the flavors meld. Avoid boiling.
Taste and adjust: add more coconut sugar/maple for sweetness, coconut aminos for saltiness, turmeric for earthiness, or curry paste for more spice.
Serve as is or over rice, quinoa, or greens. Garnish with sesame seeds, cilantro, lime wedges, and diced red onion as desired.
Store leftovers refrigerated up to 5 days or frozen up to 1 month. Reheat gently on the stovetop, adding coconut milk if needed.