This vegan cauliflower chickpea curry is a hit every single time. With its perfect blend of spices, it stands out from the ordinary. A warming one-pot curry infused with rogan josh flavours, it’s delicious and ready in no time—ideal for busy weeknights.
About my rogan josh inspired chickpea and cauliflower curry recipe
Not your ordinary curry, my cauliflower chickpea curry is infused with the rich flavours of rogan josh. I’ve simplified this recipe like most of my curries without compromising on taste. Serve with naan, pilau rice, and a kachumber salad for an easy dinner.
My family adores this slightly spicy dish, and its versatility allows you to adjust the heat to your liking.
The star here is the curry sauce—tomatoey, creamy, packed with spices and optionally coconutty—packed with flavour. Enjoy it solo or with a side; it’s practically a weekly menu staple on busy days.
Why you’ll love this Cauliflower Chickpea Curry recipe?
- One Pot curry: Which means less dishes to cook and less clean up.
- Easy, Quick, and Budget-friendly: Whip up this vegan curry with simple pantry-friendly ingredients, easily found in most supermarkets in the Asian Isle.
- Homemade Takeaway Experience: Enjoy the flavours of takeaways or Indian restaurant dishes from the comfort of your home.
- Healthy and ready in 30 Minutes: This curry is a nutritious restaurant-style dish, ready in just 30 minutes or so, leaving you feeling nourished.
- Perfect for Busy Days: Got cauliflower in your fridge and wondering what to make? This recipe comes together in a jiffy, ideal for weeknights days.
- Great for Beginners: Foolproof and beginner-friendly – you really cannot go wrong with it!
- Dietary needs – Naturally Vegan, Vegetarian, Dairy Free and Gluten Free
How to make Cauliflower Chickpea Curry? – Step by Step recipe:
- Heat oil and sauté whole spices until fragrant. Add onions, ginger, garlic, and chilli; sauté until translucent (3-4 minutes).
- Introduce tomatoes and spices, cooking for 8-10 minutes until an aromatic onion-tomato masala forms.
- Incorporate cauliflower, chickpeas, salt, and 2 cups of water. Bring to a boil, cover, and simmer for 12 minutes until cauliflower is tender.
- Stir in coconut milk.
- Finally, add garam masala and coriander leaves. Serve with naan bread or your preferred side.
Tips and Substitutions
- Spice Swap: No whole spices? Substitute with 1 tsp of garam masala
- Heat Adjustment: Craving heat? Opt for medium or hot chili powder. For a milder curry, choose Kashmiri chilli powder.
- Infusion: Allow the onion tomato masala to simmer for at least 10 minutes; longer enhances the curry’s rich flavours. Don’t rush this step!
- Coconut Alternative: Not a fan of coconutty flavours? Use vegan cream or regular cream for a creamy, non-coconut option.
- Texture Twist: Prefer a smooth texture for the curry? After making the onion tomato masala, process it in the blender for a smooth curry.
- Protein Boost: Elevate protein content by adding tofu, paneer, or your favorite protein substitute.
- Bulk Up with Veggies: Amp up the nutritional value by tossing in spinach, peas, or other veggies of your choice.
Serving Suggestions:
This creamy caulilflower curry complements perfectly with white basmati rice, pilau rice or brown rice. I also enjoy soaking up the curry goodness with homemade Naan bread or Yogurt Flatbread.
Storing leftovers
Once cooled, store the leftover cauliflower and chickpeas curry in air tight container in the fridge. The curry will keep fresh for up to 4 days.
Can I Freeze This Curry?
Absolutely! Once the curry cools completely, transfer it to a freezer-safe container. It can be frozen for up to a month.
When ready to enjoy, thaw the curry completely and reheat it thoroughly. Garnish with fresh coriander and serve. You can quickly reheat it in the microwave for a few minutes or in the oven for 20-30 minutes.
More Easy Vegetarian curry recipes
1 Pot Coconut Cauliflower and Chickpea Curry recipe below
Ingredients
- 500 g cauliflower florets, separated (1 medium cauliflower)
- 210 g chickpeas 1 can chickpeas, drained
- 200 ml coconut milk or any vegan cream ½ a can
- 150 onion , diced (1 medium sized)
- 400 tomatoes diced (3 medium sized)
- 2 garlic cloves minced
- 1 ” ginger minced
- 1-2 green chillies diced
- 2 tbsp vegetable oil
- 2 cup water / stock 440-500ml
- fresh coriander
Whole spices
- 1 tsp cumin seeds
- 2 bay leaf
- 2 black cardamom
- 2 green cardamom
Ground spices
- ½ tsp turmeric
- ¾ -1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
Instructions
- Heat oil and sauté whole spices until fragrant.
- Add onions, ginger, garlic, and chilli; sauté until translucent (3-4 minutes).
- Add tomatoes and spices, cooking for 8-10 minutes until an aromatic onion-tomato masala forms.
- Next add the cauliflower, chickpeas, salt, and 2 cups of water. Bring to a boil, cover, and simmer for 12 minutes until cauliflower is tender.
- Stir in coconut milk.
- Finally, add garam masala and coriander leaves. Serve with naan bread or your preferred side.
Video
Notes
Tips and Substitutions
- Spice Swap: No whole spices? Substitute with 1 tsp of garam masala
- Heat Adjustment: Craving heat? Opt for medium or hot chili powder. For a milder curry, choose Kashmiri chili powder.
- Flavour Infusion: Allow the onion tomato masala to simmer for at least 10 minutes; longer enhances the curry’s rich flavours. Don’t rush this step!
- Coconut Alternative: Use vegan cream or regular cream for a creamy, non-coconut option.
- Protein Boost: Elevate protein content by adding tofu, paneer, or your favourite protein substitute.
- Bulk Up with Veggies: Amp up the nutritional value by tossing in spinach, peas, or other veggies of your choice.
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