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 and chilli powder. 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.
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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
Isabel Freeman
Friday 22nd of October 2021
Glad i found your page! I make at least 2 non meat meals a week and will be making this curry regularly. Easy and clear recipe to follow-and quick too. I added shredded spinach to get a bit more vitamins. Loved every mouthful! Will be trying more of your recipes.
Angela
Monday 13th of September 2021
I came across this recipe by accident and was delighted with the results. Vegetarian for almost a year and have been trying recipes with a bit of Shazam!,so that all family members will enjoy. This one is delicious and will keep as a regular weekly or fortnightly dinner. The sauce as you say is so good even on it's own. Thanks for your inspiration 🙏.
Tamsin
Monday 13th of September 2021
Hi Angela, thank you so much for your lovely comment. So glad you enjoyed this recipe and will be making it regularly :) Tamsin xo
Jennie
Saturday 4th of September 2021
Tamsin, I came across your blog when doing a search for a cauliflower and chickpea curry, I should have subscribed to it before. This is going to become a regular meal here, quick, easy and delicious. Although not a vegetarian/vegan, I am eating more plant based meals so I am definitely going to be trying more of your recipes out.
Tamsin
Wednesday 8th of September 2021
Hi Jennie, aww thanks so much for your comment! So glad you enjoyed it and I hope you'll enjoy more of my recipes :) Tamsin xo
Faye
Saturday 1st of May 2021
I just made this and it was lovely! Really flavoursome and I will definitely make this again, all ingredients were already in the cupboard! Our chilli powder was not very hot so I’ll use more next time. And my husband played football today, so I added a hard boiled egg to his and he said it worked really well! Thanks for a great recipe!
Leigh
Saturday 24th of April 2021
How do you think this would work without the coconut? I’ve made it with before and it was awesome, so delicious. But we are cutting out coconut and wanted to try it without.
Tamsin
Tuesday 27th of April 2021
Hi Leigh, it will work but it won't be a creamy sauce and there will be a lot less sauce. You could add in a bit of plant milk or increase the amount of tomatoes! Thanks, Tamsin xo