There are recipes that are born to simplify the busiest days, and this creamy cauliflower and chickpea curry is one of those. One pot, few ingredients, and a sauce so enveloping it immediately becomes comfort food.
The cauliflower, often underestimated, gives its best in curries: it absorbs the spices and remains tender yet pleasantly firm. The chickpeas make the dish more filling and balanced, perfect even as a main course.
The sauce is the true star: tomato, coconut milk, and toasted spices create a deep and fragrant balance, ideal for scooping up with warm naan or serving with basmati rice.
A vegan, gluten-free, quick recipe suitable for everyday cooking, which gets even better the next day.
👉 Perfect for those looking for simple, nutritious, and flavorful dishes without complications.
If you like warm and comforting dishes, you’ll also love these:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Winter
Ingredients for Making Cauliflower and Chickpea Curry
- 1 cauliflower
- 14 oz cooked chickpeas
- 1 2/3 cups coconut milk
- 1/2 cup vegetable broth
- 1 onion
- 2 cloves garlic
- ground ginger (or fresh)
- curry powder
- ground turmeric
- garam masala
- chili powder
- ground cumin
- vegetable oil
- salt
- dairy-free cooking cream (or coconut milk)
- coriander (or parsley)
- Basmati rice (or naan bread)
Tools for Making Cauliflower and Chickpea Curry
- Pan
- Cutting Board
- Knife
- Wooden Spoon
How to Make Cauliflower and Chickpea Curry
Heat a tablespoon of oil in a large pan over medium heat.
Add the finely chopped onion and garlic, then sauté for a few minutes until they become soft and translucent.
Stir in the grated or powdered ginger and cook for about 1 minute, stirring to prevent burning.
Add all the spices: curry, cumin, garam masala, turmeric, chili, and salt. Stir and let them toast for 30 seconds until they release their aroma. If necessary, add a splash of oil.
Add the canned tomatoes slightly crushing them. Stir and let cook for a few minutes.
Add the coconut milk, vegetable broth, and cauliflower cut into pieces not too large or too small.
Bring to a gentle boil, then lower the heat and let it simmer for 10–15 minutes, until the cauliflower is tender but still slightly crunchy.
Add the chickpeas and cook for another 5 minutes.
Adjust the salt and serve with fresh cilantro and a drizzle of coconut milk or dairy-free cream.
Storage
The cauliflower and chickpea curry can be stored in the refrigerator for 2–3 days in an airtight container.
Reheat it:
in the microwave for a few minutes
or in the oven at 320°F for 20–30 minutes
It is very likely to freeze well, though we haven’t tested it directly: if you decide to freeze it, let it cool completely before freezing.
Useful Tips
Cut the cauliflower into similar-sized pieces for even cooking.
If you love spicier curries, slightly increase the chili or add fresh chili.
For an even creamier sauce, you can blend a small portion before adding the chickpeas.
Variants
With lentils: replace chickpeas with split red lentils (slightly reducing the broth).
With other vegetables: also excellent with sweet potatoes, spinach, or zucchini.
More protein: add sautéed tofu cubes.
FAQ (Questions and Answers)
Can I make it in advance?
Yes, in fact, it’s even more flavorful the next day.
Is it suitable for a gluten-free diet?
Yes, the recipe is naturally gluten-free (just be cautious with naan if served).
Can I use light coconut milk?
Yes, but the sauce will be less creamy.
