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Creamy Cauliflower and Chickpea Curry

Super creamy one pot cauliflower and chickpea curry. It’s packed with flavour and comes together in no time!

Vegan Cauliflower and Chickpea Curry #curry #cauliflower #chickpea #creamy #healthy #indianfood

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.

Vegan Cauliflower and Chickpea Curry #curry #cauliflower #chickpea #vegan #healthy #creamy

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!

Vegan Cauliflower and Chickpea Curry #curry #cauliflower #chickpea #creamy #healthy #indianfood

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.

Cauliflower and chickpea curry sauce

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.

Chickpea and Cauliflower Curry #curry #vegan #chickpea #cauliflower #healthy #creamy

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.

Creamy Cauliflower Curry Poppadom

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:

  1. It comes together in 30 mins!
  2. It’s healthy, filling and bursting with flavour.
  3. You can use the curry sauce as a base and switch up the veggies or beans!
Vegan Cauliflower and Chickpea Curry #curry #cauliflower #chickpea #vegan #healthy #creamy

For more curry recipes you may enjoy these:

Creamy spinach and chickpea curry

Roasted aubergine and chickpea curry

Creamy tofu korma

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!

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Vegan Cauliflower and Chickpea Curry #curry #cauliflower #chickpea #creamy #healthy #indianfood

Cauliflower and Chickpea Curry

Yield: 2-4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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

  1. Heat a tbsp of oil in a large pan on medium heat.
  2. Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.
  3. Cook for a minute, stirring so it doesn't burn.
  4. Add all the spices - curry powder, cumin, garam masala, turmeric and chilli powder. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.
  5. Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.
  6. Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan.
  7. Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces - not too big not too small.
  8. Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.
  9. The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.
  10. 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.

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 596Total Fat: 36gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 181mgCarbohydrates: 57gFiber: 17gSugar: 14gProtein: 20g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

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Rose Anson

Thursday 10th of September 2020

Wow, this curry was amazing, both my husband and myself absolutely loved it. It was full of flavour and the cauliflower had just the right amount of bite. It was a winner in our house and one we definitely make it again. Thank you for the recipe. Love and best wishes Rose.

Tamsin

Thursday 10th of September 2020

Hi Rose, thank you so much for your lovely comment. So glad you all enjoyed it and will be making it again :) Tamsin xo

Darren Rule

Wednesday 2nd of September 2020

Winner, will definately use this again, maybe switch the vege for a change, but def. loved this. Thanks

Lucy Emms

Friday 28th of August 2020

Amazingly good curry! We are not vegan nor vegetarian but my daughter is, I wanted to make a curry we could all eat so thought I’d try this! It’s gorgeous! We all loved it and it’s so simple. The only thing I did differently was added a bit of cornflour to thicken the sauce more. Definitely a new firm favourite in our house!

Tamsin

Tuesday 1st of September 2020

Hi Lucy, thank you so much for your comment, so glad you all enjoyed it and will be making it again :) Tamsin xo

Lorraine

Friday 21st of August 2020

I've made this curry twice now as it's so scrumptious. Just made a batch of the base to freeze for another four curries ....only two of us here. Thanks for such a fantastic recipe 😊

eva @ StyleMyThrift.com

Tuesday 4th of August 2020

just made your curry! and it's insanely delicious!...i did add another can of chickpeas because there are 4 of us!...this recipe goes into my "Keep" folder! xo eva

Tamsin

Tuesday 4th of August 2020

Hi Eva - thank you for your comment! I am so glad you enjoyed it and will be making it again :) Tamsin xo

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