When we decided to stop eating meat, one of the most popular meals I made in those first few months was this curry. This Cauliflower and Chickpea Curry is a warming, comforting curry, perfect for when the weather turns and you need a quick tasty dinner after work or school. My family loves this and even though it was little more on the spicy side they still couldn’t get enough of it.
This cauliflower and chickpea curry is ready in under an hour and can be made the day before if you need a super quick dinner. This tastes even better the next day, so making it a day head can actually be a good idea. Just store it in the fridge in an airtight container. Make sure you heat it fully before serving. We like to have this with basmati rice, however, I have had this with quinoa too. If you want to go all out, naan and popadom with a good mango chutney is the way to go for a better than take out weekend treat.
So this curry is full of warming spices with a little kick of heat, you can adjust the heat if you wish by adding more or fewer chilli flakes. If you are serving this to the kids then a little less heat is best. I always use full fat coconut milk for this recipe as it results in a nice and creamy curry if you wish to go low fat then please be aware you may not get the same results. You may also add in more veggies if you wish, spinach works great, but anything bulkier and you will need a bigger pan.
What’s so great about this cauliflower and chickpea curry?
- It’s creamy, tasty and full of warming flavours
- This is naturally gluten-free
- Vegan
- High in fibre
- Chickpeas – good fats, protein and heart healthy
- Cauliflower – high in vitamin C, vitamin K, heart healthy
- Ready in under 1 hour
- Family friendly
Can I freeze this curry?
Yes! You can. Don’t add the fresh coriander, then leave the curry to cool completely. Once cooled pour the curry into freezer proof bags or containers, label then freeze for up to a month. Thaw fully before reheating then add the coriander before serving.
Cauliflower and Chickpea Curry
Ingredients
- 1 medium onion (160g) chopped finely
- 1 tbsp coconut oil
- 3 cloves of garlic minced
- 1 piece of ginger (36g) peeled and finely grated
- 10 green cardamom pods optional
- 1 medium head of cauliflower (460g) leaves and stalk removed then cut into medium size florets
- 1 green bell pepper (160g) pith and seeds removed then roughly chopped
- 1/2 heaped tsp dried red chilli flakes
- 2 heaped tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp ground turmeric
- 2 heaped tsp garam masala
- 1/2 tsp sea salt
- 1 15.5oz can of cooked chickpeas (1 x 400g can) rinsed and drained
- 1 14 oz can of chopped tomatoes (1 x 400g can)
- 1 13.66 fl oz can of full fat coconut milk /(1 x 400ml can)
- A small handful of fresh cilantro/coriander, leaves removed and chopped plus more for serving
Instructions
- Heat the coconut oil in a large saute pan over a medium heat. Use a pan with a tight-fitting lid. Add the onion and cardamom pods and cook for about 10 minutes. Until the onion is translucent and a little springy and the pods have popped open.
- Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavour.
- Now pour in the chopped tomatoes plus about 50 ml of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.
- After 10 minutes, pour in the coconut milk stir well then simmer over a medium heat for 10 minutes, until the sauce reduces and thickens. Check the seasoning.Finally, stir in the chopped coriander and serve immediately.
- Serve with basmati rice, toasted flaked almonds, more coriander leaves and naan.
Notes
- Nutritional Information is approximate and does not include rice or naan. It is calculated by using an online nutrition tool
- Coconut Milk. I always use full fat coconut milk for this recipe. If you want to use reduced fat coconut milk please be aware you may not achieve the same results. The sauce may be thinner.
- Cardamom Pods. If serving this to small children you may want to fish out the cardamom pods before you add the tomatoes.
- Heat. You can adjust the heat of this curry to suit your own tastes, by adding more or less of the chilli flakes. This curry was made as a family-friendly meal, suitable for children.
- Freezing. This curry can be frozen. Don’t add the fresh cilantro/coriander, then leave the curry to cool completely. Once cooled pour the curry into freezer-proof bags or containers, label the bag or container then freeze for up to a month. Thaw fully before reheating then add the coriander before serving.
- Cauliflower. I always use fresh cauliflower. The smaller the cauliflower florets are the quicker they will cook, I like to keep them small.
- Stir. Stir often to make sure the sauce doesn’t stick to the bottom of the pan and that the coconut milk doesn’t split.
Nutrition
More tasty veggie curries:
- Mushroom Curry with Spinach and Chickpeas
- Aubergine, Spinach and Chickpea Curry
- Vegetable Korma
- Butternut Squash and Chickpea Curry
- Thai Red Curry with Veggies and Crispy Tofu
If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe. Let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.
What a great idea! Love this Wow and wow, this is so delicious and it makes my mouth watering.
Thank you so much Mary 🙂
This looks incredible! I am a life-long curry lover and I’ve bookmarked this to make very soon. Thank you for sharing.
Thank you so much Shinta, I hope you enjoy it Xx
This is one of our favourite curries and we make it at leats once a week. It’s so comforting.
This looks like such a delicious curry! We are trying to reduce our meat consumption throughout the week so I will definitely be adding this curry to the meal plan.
Thank you so much Bintu, it’s great for a weeknight dinner. I hope you enjoy it Xx
I love a good vegetarian recipe and this looks like it would hit the spot. Mmmmm Hmmm Great work and your photos are clear and bright and look great!
Thanks so much Adrianne, that’s very kind of you Xx
I love curry and your cauliflower and chickpea version looks stunning and delicious!! Beautiful photos!!
Mmmm! A vegan curry to warm the senses and soul during the chilly months. The photos are absolutely beautiful, too.
Your Cauliflower and Chickpea Curry sounds just the thing for a tasty mid-week meal and your lovely photos demonstrate beautifully how appetising it looks too!
Yum! A brilliant way to serve a vegan curry! And those photos are beautiful! I want a bite of this curry right now!
I LOVE cauliflower and I’m always looking for new ways to use it. Your curry looks amazing and the photographs are just fantastic. This looks so good, I’m craving some right now!
We love cauliflower and chickpea curry, flavourful and robust. Perfect for chilly nights.
This looks amazing! What a great vegetarian meal! I can see myself eating this for lunch and dinner! I want to slop it up with a piece of naan bread!
This looks absolutely delicious and simple to throw together! Great option for meatless monday, especially with this fall weather!
Curry dishes taste so good the next day when all flavors have settled and intensified. This is a wonderful curry, I can imagine why it is a family favorite.
Thank you so much Nicoletta x
O yum! This looks tasty… perfect timing actually because it’s Monday, and I’ve been meaning to do more meatless Monday dishes! Gonna make this for supper tonight!
Thanks Markus, I hope you enjoyed it 🙂
I love hearty dishes like this that hold up well for leftovers. I make several dishes that taste better leftover, too. And it’s fun to look forward to the leftovers! I haven’t tried quinoa with my curry before, but I’m inclined to give that a try soon. Looks delicious!!
Thank you Ashley, leftovers are the best!
Loving everything about this gorgeous dish! This is a great recipe to make for my daughter who just stopped eating meat. I think we would all love it, too!
Thank you Michele, I hope your daughter enjoys it Xx
It’s amazing how quickly children start tucking into a bowl full of cauliflower and spinach curry with genuine delight when they stop eating meat. This is a really good recipe. I was already in the midst of making a cauliflower and chickpea curry when I came across it (wondering about whether to add mushrooms – slightly different recipe I landed on and then had to browse). The addition of the coconut milk works really well. Loved it.
Hi Nicola, I’m so glad you loved it! My daughter loves this one. We cooked a lot of curries when we first gave up meat, I was really surprised by daughter’s love for them! Mx
So delicious!
Hi this looks really good we’re just beginning our journey into meat free my daughter is allergic to chickpeas, what can we substitute them with please? Would really like to try this. Many Thanks Kate
Hi Kate, you could substitute the chickpeas for cannellini beans, butter beans or haricot beans I think would work well too. Best wishes, Michelle x
Hi Can I freeze this and I know you’ve used fresh cauliflower but does frozen work ok?
Hi Viki, you can freeze this. I would leave out the fresh coriander adn add that when you reheat it. You can freeze it for up to a month. You can use frozen cauliflower to make this, it may make the sauce slightly more watery though. I hope that helps x