Cauliflower chickpea curry is the most delicious and easy dinner idea. You can't go wrong with tender cauliflower florets and hearty chickpeas in a creamy coconut milk sauce packed with flavor and spices. This scrumptious dish is also healthy and filled with nutritious vegetables. It even comes together in under 45 minutes, using just one pan! This makes it a great recipe for busy weeknights.
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This meal is perfect for meatless Monday. If you're looking for a similar recipe with a boost of extra protein, be sure to check out my incredible Pumpkin Chicken Curry.
It's equally as delicious!
Why You'll Love This Recipe / Why Make This Recipe
Healthy: this nutritious curry is gluten free, dairy free and vegan! It's perfect for a meatless Monday, but you won't feel like you're missing out on anything because the flavors are so fantastic.
Adaptable: add mushrooms or veggies like broccoli, bell peppers, eggplant, potatoes or sweet potatoes. You can also mix in a protein if you want! Tofu, chicken, salmon or shrimp would all be delicious.
Flavors galore: the taste of this curry is simply unbeatable, it's soooo good and chock full of spices which are complimented beautifully by a touch of brown sugar and lemon juice!
Ingredients & Substitutions
- Coconut oil: avocado oil or olive oil can be substituted.
- Yellow onion: white onion can also be used.
- Spices: yellow curry powder, chili powder, salt, black pepper, garlic powder, paprika, cumin and cinnamon.
- Tomato: canned diced tomatoes and tomato paste.
- Vegetable broth: or chicken stock (if you aren't worried about making your curry vegan).
- Full-fat coconut milk: use unsweetened, canned coconut milk or coconut cream. Boxed won't be nearly as creamy!
- Lemon: the addition of lemon juice to this curry sauce adds fantastic depth of flavor.
- Brown sugar: for just a tiny touch of sweetness.
- Cauliflower: chopped into small, bite sized florets.
- Chickpeas: also commonly referred to as garbanzo beans.
- Optional grain/legume for serving: curry can be eaten solo but is typically served with rice! I generally spoon it over a pile of white, basmati rice but any variety will do. You can also serve curry with cauliflower rice (a great low carb option), cooked lentils, couscous, farro or quinoa!
- Optional toppings: black sesame seeds, white sesame seeds, crunchy roasted chickpeas, chopped fresh cilantro leaves, red pepper chili flakes, lemon slices, extra coconut milk or coconut cream!
How To Make Chickpea Cauliflower Curry
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
- Place a large pan on the stovetop.
- Sauté diced onion in coconut oil, or oil or choice, over medium heat for 4-5 minutes.
- Mix in all of your spices!
Make curry sauce:
- Add your canned diced tomato with juices, tomato paste, vegetable stock, brown sugar and lemon juice.
- Mix sauce ingredients together until well combined.
- Add chopped cauliflower florets and chickpeas to the curry sauce.
- Turn heat to high and place a lid on your skillet.
- Bring ingredients to a boil and then reduce heat down to low. Simmer curry for 25-30 minutes until cauliflower is nice and tender.
- Serve curry over rice, cauliflower rice or cooked lentils if desired. I also like to add toppings like chopped cilantro, roasted chickpeas, sesame seeds, coconut cream and lemon wedges. Enjoy!
Spices: plan ahead by measuring seasonings into a separate bowl. Double or triple spices and save extras for a batch of curry down the road! This is a great way to save a little time in the kitchen.
Thicken sauce: if you want a thicker curry sauce, create a slurry of one teaspoon cornstarch and one tablespoon cold water. Stir this mixture into the hot curry sauce and it will begin to thicken shortly thereafter. Keep in mind that sauce will thicken as it cools without the addition of any cornstarch.
What To Serve With This Curry
- Brown rice, white rice, cauliflower rice
- Another cooked grain like couscous or lentils
- Naan bread for dipping
- Roasted Broccoli And Cauliflower
- Simple Garden Salad Recipe
- Air Fryer Sweet Potato Cubes
- Maple Balsamic Brussels Sprouts
- Simple Roasted Asparagus
How To Store Leftovers
Allow leftover curry to cool completely and place it in an airtight container. Store in the refrigerator for up to 4-5 days or freeze for up to 3 months.
Leftover curry is really great for meal prep because it tastes even better the next day! This is because ingredients marinate in spices and become even more flavorful. Plus, this curry reheats really well in the microwave (or on the stovetop).
Frequently Asked Questions
Curry originated in the country of India. The dish was influenced by both Portuguese and British culture (source: ice.edu).
I normally use dry spices, but yellow curry paste can be substituted for powder. Keep in mind that this may change the flavors of the dish to some degree.
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The Best Cauliflower Chickpea Curry Recipe
- 1 Large skillet *I use a 3 quart stainless steel skillet for this recipe.
- 1 tablespoon coconut oil *or olive oil/avocado oil
- 1 medium yellow onion *diced
- 1 tablespoon yellow curry powder
- 1 & ½ teaspoons chili powder *see note below
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 14.5 ounce can diced tomatoes *with juices
- ¼ cup tomato paste
- 1 cup vegetable broth *see note below
- 1 13.6 ounce can coconut milk *full fat not light, unsweetened *see note below
- Juice from ½ small lemon *see note below
- 1 tablespoon brown sugar *packed *light or dark
- 3 cups chopped cauliflower florets
- 1 15 ounce can chickpeas *drained and rinsed *garbanzo beans are the same thing as chickpeas
Optional grain/legume for serving:
- Serve over rice (white or brown), cauliflower rice for low carb, lentils, couscous, farro or quinoa.
- Sesame seeds (white or black), chopped cilantro, red pepper flakes, extra coconut milk or cream.
Recipe notes:Vegetable broth: 1 cup of vegetable broth is less than a full can. I normally buy a box of broth that I can store in the refrigerator, or use broth base/bullion to avoid waste. Chicken stock will also work if you don't need to make your curry vegan. Coconut milk: use canned coconut milk rather than boxed, it's much creamier! Canned coconut milk can typically be found in the Asian foods or baking isles at the grocery store. Lemon juice: I squeeze one half of my lemon into the curry sauce and cut the other half into wedges for serving/garnish. Chili powder: I use mild chili powder. If you like spicy food, use a hot chili powder to add some heat. You can also add a pinch of cayenne pepper in addition to chili powder for an even stronger kick.
- Prep work: chop cauliflower into small florets, rinse and pat dry with a clean kitchen towel. Drain and rinse chickpeas and set aside. Dice onion into small pieces.
- Sauté diced onion in coconut oil over medium heat for 4-5 minutes, until soft and translucent.1 tablespoon coconut oil, 1 medium yellow onion
- Add all spices to the sautéed onion and mix well.1 tablespoon yellow curry powder, 1 & ½ teaspoons chili powder, ¾ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon ground cinnamon
- Add diced tomato with juices, tomato paste, veggie broth, coconut milk, lemon juice and brown sugar to the skillet. Mix well.1 14.5 ounce can diced tomatoes, ¼ cup tomato paste, 1 cup vegetable broth, 1 13.6 ounce can coconut milk, Juice from ½ small lemon, 1 tablespoon brown sugar
- Stir in chopped cauliflower florets and drained/rinsed chickpeas. Increase heat to high and place a lid on your skillet. Bring everything to a boil, then reduce heat to low and simmer 25-30 minutes.3 cups chopped cauliflower florets, 1 15 ounce can chickpeas
- *If you're going to serve your curry with rice or some other type of grain/legume, go ahead and get that cooking while you're curry simmers.
- Serve curry with desired toppings and enjoy!Sesame seeds (white or black), chopped cilantro, red pepper flakes, extra coconut milk or cream.
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