Pasta Curry with Cauliflower and Chickpeas

Curried Pasta with Spinach and Chickpeas

Pasta and veggie combos are always welcome, no matter what time of year. Though not a traditional combination, I long ago discovered that pasta marries well with curry. With the addition of cauliflower and chickpeas, it’s a tasty Italian/Indian fusion that’s ready in 30 minutes or so. Use a whole-grain or even a gluten-free pasta. This tastes just as good at room temperature as it does warm (or even hot!). Serve with fresh corn during the summer; or any green vegetable for cooler weather meals. Add a big salad and you’re all set. Photos by Evan Atlas.

Serves: 6

  • 8 to 10 ounces pasta, any short chunky shape, preferably whole grain
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 to 4 cloves garlic, minced
  • 1 medium red bell pepper, cut into short, narrow strips
  • 4 heaping cups bite-sized cauliflower florets and stems
  • 2 pounds diced ripe tomatoes (substitute a 28-ounce
    can diced tomatoes when good, ripe ones are unavailable)
  • 1 tablespoon good-quality curry powder, more or less to taste
  • 1 teaspoon dried basil
  • 15- to 16-ounce can chickpeas, drained and rinsed
  • 1/2 cup dark raisins
  • 2 big handfuls baby spinach or arugula, or more, as desired
  • 1/4 cup chopped fresh cilantro or parsley, optional
  • Salt to taste
  • Dried hot red pepper flakes to taste
  1. Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
  2. Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until golden.
  3. Add the cauliflower, bell pepper, tomatoes, curry powder, and basil. Bring to a simmer, then cover and cook gently for about 15 to 20 minutes, or until the cauliflower is just tender. Add the chickpeas and raisins and simmer for 5 minutes longer. Add the spinach or arugula, cover, and cook just until wilted down.
  4. In a large serving bowl, combine the cooked pasta with the cauliflower mixture. Stir in the optional cilantro or parsley, then season with salt and red pepper flakes. Serve at once.

Variation: Use broccoli in place of cauliflower, or half of each.

Curried Pasta with Spinach and Chickpeas recipe

Curried Pasta with Spinach and Chickpeas recipe

Print Friendly, PDF & Email

Trending: Apple Cider Vinegar Diet7 Top Health Benefits of Maca Root, Best Vegan Sandwiches and Wraps, How to Cook Beets, 12 Easy Vegan Casserole Recipes


  • Reply
    October 12, 2011 at 8:58 am

    I like the sound of this 🙂

  • Reply
    August 19, 2015 at 7:55 pm

    Hmm, doesn’t pasta have eggs??

    • Reply
      August 19, 2015 at 8:54 pm

      No, it doesn’t, fortunately. Unless it’s egg noodles.

  • Reply
    Ann Apgar
    February 1, 2016 at 8:47 pm

    Is there a place I can find nutrition information for your recipes. They look so good but I really need the information in order to include the foods in my nutrition plan. Thank you.

    • Reply
      February 1, 2016 at 10:53 pm

      Hi Ann — we’re working on getting the recipes analyzed, a long process, since there are so many. In the meantime, if you’d like to do your own analyses, it’s not that difficult and you can use the same tool we use to do so at

  • Reply
    Dorota |
    February 2, 2016 at 5:51 am

    Hi Ann, one serving provides 283kcal, 11,3g protein, 4,6g fat and 54g carbs. It’s really low caloric dish and looks delicious!

    • Reply
      February 2, 2016 at 7:53 am

      Thanks for this, Dorota. Which analysis tool do you use?

  • Reply
    Dorota |
    February 5, 2016 at 6:12 am

    I use Recipe analyzer from Happy Forks. Here is the link if you want to try:

  • Reply
    October 16, 2017 at 7:21 pm

    Nava, this is delicious! Thank you for posting. From your New Zealand reader

    • Reply
      October 16, 2017 at 9:18 pm

      Hi Susan!

    Leave a Reply

    Vegan Recipes by VegKitchen logo
    Vegan recipes by VegKitchen