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:

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!

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!

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

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.

Print

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenCraft World of Flavours Indian Style Balti Serving Dish, Stainless Steel, 26 cm
• 
  Biona Organic Coconut Milk, 400 ml, Pack of 6
• 
  Suma Chick Peas 400 g (Pack of 12)

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