Easy Curry spice Cauliflower Chickpea soup

A super simple, yet vibrant curry bowl!

A bowl of cauliflower chickpea curry spice soup is just what I need on a crips fall night! A quick nourishing vegan bowl to throw together, serve with some rice – delish! 


Easy Curry Spice Cauliflower Chickpea Soup

Prep Time15 mins
Cook Time1 hr
Course: Main Course, Soup
Servings: 2 servings


  • 1 cup brown rice
  • 1 tbsp olive oil
  • ½ red onion
  • 2 cloves garlic
  • ½ tsp ginger
  • ½ tsp coriander
  • 1 tsp masala
  • tsp turmeric
  • 1 tsp salt
  • ½ tsp chili flakes
  • 7 oz canned diced tomatoes
  • cup vegetable broth
  • ½ cauliflower head – cut into florets
  • 1 can chickpeas – rinsed
  • 1 cup green peas
  • 2 cup spinach


  • Cook rice by bringing 2-1/4 cups water to a boil, then add the rice & cover. Simmer for 45 minutes, then take off heat & keep covered for another 15 minutes.
  • For the soup, add the olive oil, onion, garlic & ginger until fragrant. Add the coriander, masala, turmeric, salt and chili flakes, cook for another few minutes until fragrant.
  • Add the tomatoes and broth & bring to a boil for a few minutes. Add the cauliflower & chickpeas, then cover and simmer for 5 minutes. Add in the peas & cook until the cauliflower has softened (about 3-5 minutes). Turn off the heat and stir in the spinach.
  • Scoop some rice & curry into a bowl, then top off with torn fresh herbs.

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