This cauliflower and chickpea curry is the perfect plant-based meal for those who are not fans of tomato-based sauces. It's packed with flavor and protein, budget-friendly and super easy to make!
This cauliflower and chickpea curry is tasty, cheap and super easy to make so there's absolutely no reason at all to order a takeaway when you're in the mood for Indian.
It's also a bit different than many other chickpea curries out there simply because it doesn't contain any tomatoes. This is a coconut cauliflower chickpea curry, and it's simply bursting with flavor.
I love this simple and light curry not just because it's delicious but also because it's easy to make with pantry-staple ingredients.
Why you'll love this cauliflower and chickpea curry
- Extra healthy and flavorful - The combination of veggies and chickpeas adds loads of fiber and protein to this curry.
- Budget-friendly - The ingredients in this cauliflower and chickpea curry are pantry staples and easy to find.
- Quick to make - It takes just a bit over 30 minutes to make this vegan curry from scratch.
What goes into cauliflower chickpea curry?
Onion - Dice the onion finely so it cooks quickly.
Garlic and ginger - Fresh garlic and ginger are best in this curry, but if you don't have any on hand, you can use 1-2 tablespoons of garlic ginger paste instead.
Fresh chili - Deseed the fresh chili if you don't want the curry to be too spicy.
Cauliflower - Cut the cauliflower into small florets so they cook quickly. You can use fresh or frozen cauliflower in this curry.
Chickpeas - Canned chickpeas are a great choice here for convenience. Simply drain and rinse them, then add them to the curry.
Coconut milk - Use full-fat coconut milk for a creamy sauce.
Lemon juice - This is optional but highly recommended for extra brightness. Lime juice also works well in this Indian curry.
Fresh cilantro (coriander) - This is one of those curries that tastes great with loads of freshly chopped cilantro.
How to make cauliflower and spinach curry with coconut milk
Add the garlic, fresh ginger and green chili and cook for another minute.
Lower the heat, cover the pan with a lid and simmer for 15 minutes until the cauliflower is tender.
Stir in the lemon juice and fresh coriander, season to taste and serve over your favorite rice or with naan bread.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 4-5 days in an airtight container.
- Reheat the vegan cauliflower chickpea curry on the stovetop or in the microwave.
- This coconut curry freezes well for up to 3 months. Before reheating, thaw it overnight in the fridge.
Recipe notes and tips
- I often serve this cauliflower chickpea curry with fresh basmati rice, but it also tastes amazing with this Indian Pilau rice.
- If you do want to add tomatoes and make this a red curry, stir in 2 tablespoons of double concentrated tomato paste after adding the spices. Alternatively, stir in a can of diced tomatoes with the chickpeas.
- You can use vegetable broth instead of water for extra flavor.
- Add some extra red pepper flakes or cayenne pepper to make the curry fiery.
- Serve the curry with some extra fresh cilantro and lime wedges so everyone can squeeze some fresh juice into their individual bowls.
- To keep it low-carb, serve the curry with cauliflower rice.
If you liked this cauliflower and chickpea curry, you might also like some of my other easy vegan curry recipes:
- Aubergine and Red Lentil Curry
- Peanut Butter Curry
- Pumpkin Tofu Curry
- Jackfruit Rendang Curry
- Butternut Squash Chickpea Curry
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 small fresh green chili, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon mild chili powder
- 1 teaspoon ground turmeric
- 1 lb (450 g) cauliflower florets
- 1 can (14 oz / 400 g) chickpeas
- 1 can (13.5 fl. oz / 400 ml) full fat coconut milk
- ½ cup water
- Juice of half a lemon
- Handful fresh coriander, roughly chopped
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large, deep pan and sauté the onion for 4-5 minutes over medium heat until softened.
- Add the garlic, ginger and green chili and cook for another minute.
- Stir in the ground cumin, ground coriander, chili powder and turmeric and continue to cook for a further minute, stirring occasionally.
- Add the cauliflowers, chickpeas, coconut milk and water and bring to a simmer.
- Lower the heat, cover the pan with a lid and simmer for 15 minutes until the cauliflower is tender.
- Stir in the lemon juice and fresh coriander, season to taste and serve over your favorite rice or with naan.
Amount Per Serving: Calories: 229Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 316mgCarbohydrates: 35gFiber: 9gSugar: 14gProtein: 8g
Nutritional information is an estimate provided by an online nutrition calculator.