Creamy Chickpea and Cauliflower Curry

One-pot chickpea cauliflower curry is a simple yet flavorful and satisfying recipe, perfect for cozy winter nights!

This hearty one-pot curry brings together the wholesome goodness of chickpeas and cauliflower in a rich coconut-based gravy, creating a delightful blend of textures and Indian spices.

Ideal for both busy weeknights and lazy weekends, this one-pot recipe wonder minimizes the effort in the kitchen without compromising on taste.

Whether you’re a seasoned pro or a kitchen newbie, this curry recipe promises a delightful experience with its easy-to-follow steps using staple ingredients.

Get ready to fill your home with the enticing aroma of Indian spices, reminiscent of your favorite Indian restaurant. Let’s get cooking!

This Chickpea and Cauliflower Curry is…

• Vegan and Gluten-free
• Rich and creamy
• Packed with plant-based protein
• Easy to customize
• Packed with wholesome, natural ingredients
• Satisfying cozy dinner option

Ingredients

• Chickpeas: You can use canned chickpeas, also dont forget to rinse them properly before using them.
• Cauliflower: Fresh or frozen cauliflower florets will work.
• Onion
• Tomatoes: For Indian curries, it’s best to use fresh tomatoes, which add a tangy and juicy flavor to the curry.
• Garlic & Ginger: Brings a warm and aromatic element to the curry.
• Spices: A combination of curry paste, coriander powder, cumin powder, garam masala or curry powder, turmeric powder, and chili powder. 
• Salt and Pepper to taste
• Fresh Cilantro: Adds a burst of freshness to the curry.

How To Make Vegan Chickpea and Cauliflower Curry

Alright, let’s get this Creamy Chickpea Cauliflower Curry going! 

First things first, prep the veggies (chop up some cauliflower into bite-size pieces, onion, tomatoes, garlic, and ginger) and keep them aside.

Now, let’s heat up some oil in a big pot. Toss in the onions and let them cook until they turn all golden. 

Then add in the garlic and ginger. Time to sprinkle in some curry powder, cumin, coriander, turmeric, and a bit of cayenne pepper for that kick. 

Now, let’s add those chopped tomatoes or the tomato puree. Bring to a gentle simmer for a few minutes or until they turn into a thick sauce. 

Toss in the chickpeas and cauliflower and give everything a good stir so they’re all coated in that flavorful mix. 

Here comes the creamy part – pour in the coconut milk, season it up with some salt and pepper, then stir it all together. Lower the heat, cover it up, and let it simmer for around 15 to 18 minutes until the cauliflower is all tender. 

Give it a taste and adjust anything if needed. Want it spicier? Go for it! And there you have it! 

Your One-Pot Chickpea Cauliflower Curry is ready to rock your plate. 

Serve it up with some rice or naan, and you’re in for a tasty treat. Enjoy!

More Vegan Curry Recipes

• Red Thai Curry
• Vegan Potato Curry
• Vegan Cauliflower Curry
• Red kidney Bean Curry
• Red Lentil Curry

Chickpea and Cauliflower Curry

Print

Serves: 4 Prep Time: 5 Cooking Time: 25 25

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small cauliflower, cut into florets
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• ½  teaspoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon salt (or to taste)
• 2 tablespoons oil
• ¼  cup Fresh cilantro, chopped (for garnish)

Instructions

• Saute Aromatics: Heat oil in a medium saucepan over medium heat; add onion, garlic, and ginger. Sauté until soft, approximately 2-3 minutes.
• Add Tomato: Stir in the chopped tomato (or tomato puree) and cook for 2-3 minutes, stirring often until the tomatoes soften a bit.
• Add the Spices: Then add all the spices (cumin, coriander, turmeric, curry powder, and cayenne pepper) and cook for about 2 to 3 minutes. If the paste sticks to the bottom of the pan, sprinkle some water.
• Add Chickpeas and Cauliflower: Add the chickpeas and cauliflower, stirring until well coated.
• Add Coconut Milk and water: Pour in a can of coconut milk and ½ cup of water. Season with salt. Bring to a simmer, cover the saucepan, and allow it to cook for 15 to 18 minutes until all the cauliflower florets are tender.
• Season and Serve: Taste and season with salt and pepper. Remove from the heat and stir in chopped cilantro. Serve over a bed of rice or enjoy it with warm naan.