Super creamy one pot cauliflower and chickpea curry. It’s packed with flavour and comes together in no time!
This cauliflower curry needs to be added to your weekly rotation – I can’t get enough of it!
Cauliflower is a great addition to curries, they soak up flavour and add a great texture.
To bulk the curry out more and add protein I’ve added chickpeas. These go really nicely with the cauliflower. But you could sub for lentils or another type of bean!
The star of this recipe though is the curry sauce. It’s tomatoey, creamy, coconutty and so flavoursome. I would happily just drink it by itself!
It’s perfect for dipping some fresh naan or poppadoms into!
How to make this creamy tomato curry sauce:
First, we are going to fry onion garlic and ginger – the base to every good curry sauce!
To this we add the spices – curry powder, cumin, turmeric, garam masala and chilli.
Let this cook for about 30 seconds until fragrant then add the chopped tomatoes and tomato puree.
Bring to a gentle simmer for a few minutes and then it’s ready to blend. Use a hand held blender or pour into a nutri bullet and blend until smooth.
Pour back into the pan and add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces, not too big but not too small.
Simmer for 10-15 minutes until the cauliflower is soft but still has a bit of crunch. If you like it softer just cook for longer.
Add the chickpeas and cook for a further 5 minutes. And as easy as that your curry is ready!
This curry is perfect for a quick weeknight meal, it’s ready in less than 30 minutes. It stores well too, if you have any leftovers. Either heat up in the microwave for a few minutes or in the oven for 20-30 minutes.
Although I haven’t tried freezing this particular curry I’m pretty certain it will freeze well too.
So you should definitely make a huge batch of this curry sauce, freeze it and have it to go whenever the curry cravings kick in! Which is pretty much daily for me…
I like to serve with basmati rice, poppadoms or naan (check they’re vegan) and a some chopped fresh coriander.
Why you should make this cauliflower curry:
- It comes together in 30 mins!
- It’s healthy, filling and bursting with flavour.
- You can use the curry sauce as a base and switch up the veggies or beans!
For more curry recipes you may enjoy these:
Creamy spinach and chickpea curry
Roasted aubergine and chickpea curry
Butternut squash and red lentil curry
As always if you make this vegan cauliflower and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Cauliflower and Chickpea Curry
This vegan cauliflower and chickpea curry in a creamy tomato sauce is quick and easy to make and so delicious! Only one pot and naturally dairy and gluten free.
Ingredients
- 1 red onion
- 4 garlic cloves
- Inch of ginger
- 1 tbsp curry powder, medium
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/4 tsp salt
- 1 tin/400g tinned chopped tomatoes
- 1 tbsp tomato puree
- 1 tin/400ml full fat coconut milk
- 1/2 cup/120ml vegetable stock
- 1 medium cauliflower (around 4 cups)
- 1 tin/400g chickpeas, drained
Optional toppings
- Drizzle of vegan cream
- Fresh coriander
Instructions
- Heat a tbsp of oil in a large pan on medium heat.
- Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.
- Cook for a minute, stirring so it doesn't burn.
- Add all the spices - curry powder, cumin, garam masala, turmeric, chilli powder and salt. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.
- Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.
- Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan.
- Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces - not too big not too small.
- Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.
- The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.
- Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk!
Notes
Will keep in the fridge in an air tight container for 2-3 days. If you want to freeze this, I would recommend just freezing the sauce and then adding the cauliflower and chickpeas when you reheat it.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 596Total Fat: 36gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 181mgCarbohydrates: 57gFiber: 17gSugar: 14gProtein: 20g
Kirsty G
Wednesday 23rd of October 2024
Wow… this sauce alone is a stand out one!! My Cauliflower was pretty much all leaves and no cauli, so I added a tin of green lentils. Husband initially devastated to learn I’d make a vegan curry, but even he’s impressed!
trish
Thursday 30th of May 2024
Just finished making this for tonights dinner. I only had half a small cauliflower so I used that and some broccoli to make up the amounts. I also added half a yellow capsicum and a leek as I needed to use them up. It's still simmering on the stove but tasting it I can already tell it's going to be super yummy. Great recipe!
Donna
Saturday 2nd of March 2024
Really tasty. My husband isn’t vegan but said it was really really good. I roasted the cauliflower and added some extra chilli powder to my taste other than that cooked it as per the recipe. Really cheap to make and will become a regular dish in my house. Thank you!
Pauline
Tuesday 20th of February 2024
Delicious!
Petal
Sunday 7th of January 2024
Absolutely perfect. Followed recipe to the T. I wondered if a you have worked out the calories per portion of you count 4 portions? Perfect for a winter meal with brown rice, carrot and ginger gut health sauerkraut, mango chutney and a little Greek yoghurt.