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 tablespoon curry powder, medium
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli powder
- ¼ teaspoon salt
- 1 tin/400g tinned chopped tomatoes
- 1 tablespoon tomato puree
- 1 tin/400ml full fat coconut milk
- ½ 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 tablespoon 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
Great Recipe - we add almond mild instead of coconut milk - roasting the cauliflowers is also great move as mentioned by another person - thanks a lot
Hi Neil, I love roasted cauliflower so bet this was a great swap! Good to know it worked with almond milk too 🙂 Tamsin xo
I'm not vegetarian/vegan but it sounded tasty so I made it tonight for dinner. I'm so glad I did, it's amazing! Easy to follow reciprocal so I'm very grateful to you. I will be making this again and again.
PS, recipe doesn't say when to add the salt
Hi Ann, so glad you came across my site and enjoyed this recipe! So glad you enjoyed it so much. Thanks for pointing that out, I will amend it now! Tamsin xo
This is delicious! Thanks for the recipe. My family loved it. I didn't have coconut milk on hand so used a small carton of coconut yogurt, which worked well. Also crushed up a dozen cashews and threw them in. Served with lemon, cilantro and naan. Yumm. Thanks very much.
Hi Melinda, thanks for your comment! So glad you enjoyed it, sounds delicious with those subs and additions! 🙂 Tamsin xo
I made this tonight and it was awesome! Served it with some cous cous and will be adding it to my weekly staples 🙂
Hi Jack, thanks for your comment, so glad you enjoyed it! Tamsin xo
I made this for dinner last night. I added some frozen peas and fresh spinach and served it over white rice. It was delicious. Thank you for a great and easy recipe.
Hi Larisa, thank you for your comment! So glad you enjoyed it, those additions sound yummy! Tamsin xo
Made this last night and it was was fantastic. I added a cup of frozen peas & carrots with the garbanzos for some color & because I love peas in my curries. I also used coconut cream for the drizzle and it was so tasty. We definitely plan on making this again!
Hi Luna, thanks so much for your comment. Those additions sound delicious, so glad you enjoyed it! Tamsin xo
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.
Hi Isabel, thanks for your lovely comment. So glad you enjoyed this curry and found it easy to follow 🙂 Tamsin xo
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 ?.
Hi Angela, thank you so much for your lovely comment. So glad you enjoyed this recipe and will be making it regularly 🙂 Tamsin xo
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.
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
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!
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.
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
We prefer the chick peas a bit softer so we cooked longer. We also roast the cauliflower and the cauliflower greens in the oven and add them when serving so they are more flavorful. Also add thinly sliced carrots near the end of cooking and cook until they are tender. This recipe is even better the next day.
Easy to follow recipe, very tasty, I replaced the coriander with baby spinach. will be making again in the future.
Hi Martin, thanks for your comment. So glad you enjoyed it, bet the added spinach was delicious! Tamsin xo
Delicious, I have now printed this so that it will become one of my regular go to dishes, thanks
Hi Mary, aw I love that you printed it! So glad you enjoyed it, thanks, Tamsin xo
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.
Hi Rose, thank you so much for your lovely comment. So glad you all enjoyed it and will be making it again 🙂 Tamsin xo
Winner, will definately use this again, maybe switch the vege for a change, but def. loved this. Thanks
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!
Hi Lucy, thank you so much for your comment, so glad you all enjoyed it and will be making it again 🙂 Tamsin xo
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 ?
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
Hi Eva - thank you for your comment! I am so glad you enjoyed it and will be making it again 🙂 Tamsin xo
As currys go, this one was simple and fun to make. I've made a couple before and some can be too intense and hard work but this one was just perfect. Doesnt take hours to make and delivers on flavour, will definitely make again!