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!
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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
Wow… this sauce alone is a stand out one!! My Cauliflower was pretty much all leaves and no cauli, so I added a tin of green lentils. Husband initially devastated to learn I’d make a vegan curry, but even he’s impressed!
Just finished making this for tonights dinner. I only had half a small cauliflower so I used that and some broccoli to make up the amounts. I also added half a yellow capsicum and a leek as I needed to use them up. It's still simmering on the stove but tasting it I can already tell it's going to be super yummy. Great recipe!
Really tasty. My husband isn’t vegan but said it was really really good. I roasted the cauliflower and added some extra chilli powder to my taste other than that cooked it as per the recipe. Really cheap to make and will become a regular dish in my house. Thank you!
Delicious!
Absolutely perfect. Followed recipe to the T. I wondered if a you have worked out the calories per portion of you count 4 portions?
Perfect for a winter meal with brown rice, carrot and ginger gut health sauerkraut, mango chutney and a little Greek yoghurt.
I love this curry! I followed the recipe to a crumb the first couple of times.....delicious. Then I started to tweak it a little by adding other veg like peppers, spinach, peas, even edamame beans(I love them!) Every single time I love it! Thankyou for this simple, yet most scrumptious recipe......🥰
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!
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
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
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
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
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!
Hi Richie, thanks for your comment! That sounds delicious, good to know it worked in the slow cooker 🙂 Tamsin xo
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❤️
Hi there, can I substitute tomato paste for the 1 tbs of tomato purée? And if so how much tomato paste do I use?
Hi Sandra, 1-2 tbsp tomato paste would work 🙂 Thanks, Tamsin xo
I love this recipe, it's really easy to make and an absolute favourite in our house! I've recently got an instant pot, any tips for cooking this recipe with a pressure cooker please?
Hi Jo, I don't actually have a pressure cooker so I can't say for sure. However I think you may need to reduce the liquid a bit and add the cauliflower and chickpeas right at the end so they don't go mushy! I think the recipe should work well though. Let me know how you get on! Tamsin xo
I made this last night, following the instructions but it came out too sour! Is there a way I can fix this? Is there maybe a specific tomato tinned can I should be using? Thank you!
Hi Ann, hmm that does sound strange I have never had that problem before. What tinned tomatoes did you use? I would go with a higher quality tomato brand for the best flavour like Napolina/Mutti/Cirio. You could also try balance it out with a bit of sugar but it certainly shouldn't happen, hopefully it was just a dodgy tin! Tamsin xo
Oooo this is absolutely delicious! Made it for dinner last night and it was perfect!
Hi Jo, thanks for leaving a comment, so glad you enjoyed it so much 🙂 Tamsin xo
I'm trying to do the nutritionals. How many cups of the curry does that make, if I follow the recipe?
Hi JK I would take a guess that it would make around 6 cups, Tamsin xo
Absolutely love the cauliflower chickpea curry. Always make a large pot & freeze rest so i have food handy at all times 😊
I used cashew cream instead of coconut because of the high saturated fat.
Also added potatoes and used fresh curry leaves from my garden.
Absolutely delicious.
I made this and used potato cut into cubes and peas instead of cauliflower and added some more red onion slices to the sauce. It was so delicious, the best curry I've ever made. Thank you so much for sharing this.😊😋
Hi Julie, ah I am so glad you enjoyed it so much! Those subs sounds delicious too! 🙂 Tamsin xo
I made this for last night's dinner and put in in a vegan pastry for a nice dinner pie. I added the baby spinach instead of coriander (that's the only thing I didn't have on hand)not only was it delicious but as I live along I froze the slices in individual portions for a few meals later. Thanks for the recipe.
Hi Sharon, oh my I love this idea! I have to try it 🙂 Tamsin xo