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.
- 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
- Drizzle of vegan cream
- Fresh coriander
- 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!
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: 1
Amount Per Serving: Calories: 596Total Fat: 36gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 181mgCarbohydrates: 57gFiber: 17gSugar: 14gProtein: 20g
Tuesday 6th of June 2023
I love this recipe. We are new to plant-based, and this recipe makes it simple to eat a delicious dinner. I’m slow at chopping veggies, so my prep time was actually 30 min. Also, I put the chickpeas in along with the cauliflower to cook down and help thicken the sauce. Those were my only changes! 5 stars!
Saturday 25th of March 2023
Thank you for this recipe!! My husband was recently diagnosed with some health problems and we had to change our eating habits. This was so delicious At first he turned his nose up at it. No meat he didn’t want to even try it. But afterwards I gave him a spoonful and he was pleasantly surprised!! I must say though it tasted better the next day!! 5 stars
Monday 27th of March 2023
Hi DeeMac, firstly I am so sorry for your husbands diagnosis, sending love that things will improve for him. I am so pleased to be a part of his new diet and even happier that it was enjoyed so much! Agreed, curry always develops over time and taste more delicious! Tamsin xo
Thursday 16th of March 2023
Tried this for dinner tonight, wilted in some spinach just to finish it off. Was absolutely lovely, great recipe adding to my library to do again, thank you
Monday 20th of March 2023
Hi Rob, thank you for your comment! That sounds amazing, I love adding some greens to this curry. Hope you will continue to enjoy the recipe! Tamsin xo
Wednesday 1st of March 2023
I did a slow cooker version where I slow cooked the sauce and baked the cauliflower in the air fryer then mixed it in just before eating. Similar to your butternut squash version. It was super yummy!
Wednesday 1st of March 2023
Hi Richie, thanks for your comment! That sounds delicious, good to know it worked in the slow cooker :) Tamsin xo
Monday 2nd of January 2023
Made this today. Easy and tasty. I added baked tofu for extra protein and frozen peas. Next time though I will add less coconut milk because the whole can diluted the rich, yummy flavors. Thank you❤️