Chickpea Cauliflower Curry

Chickpea Cauliflower Curry. Delicious, aromatic, creamy and vegan. A wonderful dish for dinner or lunch. This recipe only takes 35 minutes!

This vegan cauliflower chickpea curry recipe is really good and is a great way to eat more plant based foods! The cauliflower and the garganzo beans work so well in this curry sauce!

I paired this dish with some basmati rice mixed with a hint of dairy-free butter.  The result was very flavourful, aromatic and full of texture due to the chickpeas. 

This dish was pretty close to the authentic curries I've had cooked by my Malaysian mother-in-law who knows her stuff when it comes to curry.  It really comes down to using top quality curry paste and ingredients.

I can't take full credit for this recipe. It was adapted recipe from a blog called Wholefully.  I didn't follow the recipe exactly with some substitutions and measurement adjustments, as my husband prefers a less spicy curry dish. 

Other recipes you may like!

Malaysian Chicken Curry
Malaysian Tofu Curry (Vegan)
Vegan Indian Butter Chickpeas
INSTANT POT INDIAN BUTTER TOFU

Can I add meat to this dish?

Yes! I'd recommend adding some chicken thighs to this easy cauliflower chickpea curry.  I've inserted instructions below on where to add the chicken in the recipe and how much more time is required to make a Chicken Curry.

For this recipe

You will need the following ingredients for my chickpea and cauliflower curry:

• 1 cauliflower head broken into florets
• 1 red bell pepper
• 4 garlic cloves minced
• 1 small cooking onion diced
• 1 tsp of grated ginger
• ¼ cup fresh cilantro roughly chopped
• 400 ml whole fat coconut milk unsweetened
• 400 ml canned chickpeas drained and rinsed
• 2 cups whole-peeled tomatoes
• 3 tbsp of yellow curry paste
• 2 tbsp of coconut oil
• 1 tsp salt
• 1 tsp pepper
• Optional: 6 bone in chicken thighs

How to make this

1. In a large pot set on low-medium heat, melt coconut oil and fry curry paste until fragrant.  (At this point, this is where you add in chicken thighs and fry until they're golden brown on each side.)
2. Add in ginger, garlic, onion, and bell peppers. Fry until soft.  (Flip over chicken).
3. Pour in the coconut milk, whole peeled tomatoes and stir until well combined.  Next add in the chickpeas and cauliflower.  Bring to a boil, lower heat, and simmer for 15-20 minutes without a lid until the sauce is reduced.  Season with salt and pepper.  (If you're cooking chicken, you would need to cook this for 35-40 minutes until chicken is cooked at the bone).
4. Remove off heat. Garnish with cilantro. Serve with buttered basmati rice or naan and enjoy!

Give it a try!

Well I hope you give my adapted Chickpea Cauliflower Curry recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this chickpea and cauliflower curry recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my chickpea and cauliflower curry dish, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Chickpea Cauliflower Curry (35-min. Recipe)

christieathome

Chickpea Cauliflower Curry. Delicious, aromatic, creamy and vegan. A wonderful dish for dinner or lunch. This recipe only takes 35 minutes!

5 from 3 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course dinner, lunch

Cuisine Indian

Servings 6

Calories per serving 345 kcal

Ingredients

  

1x2x3x

• 1 head cauliflower broken into florets
• 1 red bell pepper
• 4 cloves garlic minced
• 1 yellow onion diced
• 1 teaspoon ginger grated
• ¼ cup cilantro roughly chopped
• 400 ml coconut milk unsweetened whole fat
• 400 ml chickpeas canned, drained and rinsed
• 2 cups whole-peeled tomatoes canned
• 3 tablespoon yellow curry paste
• 2 tablespoon coconut oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Optional

• 1 lb boneless skinless chicken thighs

Instructions

 

• In a large pot set on low-medium heat, melt coconut oil and fry curry paste until fragrant.  (Optional: At this point, this is where you add in chicken thighs if desired and fry until they're golden brown on each side.)
• Add in ginger, garlic, onion, and bell peppers. Fry until soft.  (Flip over chicken).
• Pour in the coconut milk, whole peeled tomatoes and stir until well combined.  Next add in the chickpeas and cauliflower.  Bring to a boil, lower heat, and simmer for 15-20 minutes without a lid until the sauce is reduced.  Season with salt and pepper.  (If you're cooking chicken, you would need to cook this for 35-40 minutes until chicken is cooked at the bone).
• Remove off heat. Garnish with cilantro. Serve with buttered basmati rice or naan and enjoy!

Notes

ADAPTED FROM WHOLEFULLY'S RECIPE

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Large Pot 5 Qt

Measuring Set

Santoku Knife

Cutting Board

Nutrition

Calories: 345kcal | Carbohydrates: 33g | Protein: 10g | Fat: 22g | Saturated Fat: 17g | Sodium: 546mg | Potassium: 864mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1961IU | Vitamin C: 83mg | Calcium: 112mg | Iron: 6mg

Course dinner, lunch

Cuisine Indian

Keyword cauliflower chickpea curry dairy free, chickpea and cauliflower curry, chickpea and cauliflower curry dish, chickpea and cauliflower curry recipe, chickpea cauliflower curry easy, chickpea cauliflower curry indian, chickpea cauliflower curry recipe

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