This vegan cauliflower and chickpea curry is always a winner, and it comes together in just 30 minutes. A warming one-pot curry packed with Rogan Josh flavours, it’s simple, tasty, and perfect for busy weeknights.
This is not your everyday vegan chickpea curry(chana masala) with cauliflower. 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. We love serving along with plain naan or British style yellow pilau rice, and a kachumber salad for an easy vegan Indian dinner.
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.
Jump to:
- Why You'll Love this Cauliflower Chickpea Curry recipe?
- Sandhya's Expert Tips
- How to Make Cauliflower and Chickpea Curry Recipe?
- Tips and Tricks
- Serving Suggestions
- Storing leftovers
- Recipe FAQ's
- More Easy Vegetarian curry recipes
- 1 Pot Coconut Cauliflower and Chickpea Curry recipe below
- Easy Cauliflower and Chickpea Curry
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: Made with simple pantry-friendly ingredients, easily found in most supermarkets on the Asian Isle.
- Homemade Takeaway Experience: Enjoy the flavours of takeaways or Indian restaurant dishes from the comfort of your home.
- Restaurant style curry ready in 30 Minutes
- 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
Sandhya's Expert Tips
- Allow the onion tomato masala to simmer for at least 10 minutes. Don't rush this step!
- In a pinch, you can use ready-made or bhuna masala(homemade) or korma sauce.
- If you prefer a smooth texture for the curry? After making the onion tomato masala, process it in the blender for a smooth curry.
How to Make Cauliflower and Chickpea Curry Recipe?
Step 1: Heat oil and sauté whole spices until fragrant. Add onions, ginger, garlic, and chilli; sauté until translucent (3-4 minutes)
Step 2: Add tomatoes and spices, cooking for 8-10 minutes until an aromatic onion-tomato masala forms.
Next 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 Tricks
- Spice Swap: No whole spices? Substitute with 1 teaspoon of instant garam masala
- Heat Adjustment: Craving heat? Opt for medium or hot chili powder. For a milder curry, choose Kashmiri chilli powder.
- Coconut Alternative: Not a fan of coconutty flavours? Use vegan cream or regular cream for a creamy, non-coconut option.
- Protein Boost: Add tofu, paneer, or your favourite protein substitute.
- Bulk Up with Veggies: Add 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.
Recipe FAQ's
Absolutely! Once the curry cools completely, transfer it to a freezer-safe container. It can be frozen for up to 1 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.
Absolutely! Roasted cauliflower adds extra flavour and texture—just stir it in at the end.
Yes! You can use regular cream, yogurt, or a plant-based alternative like oat or soy cream.
More Easy Vegetarian curry recipes
- Butter bean curry
- Aubergine curry
- Tarka Dhal
- Red lentil curry
- Marry me Chickpeas
- Chickpea Tikka Masala
- Chana masala
- Bateta nu Shaak
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 tablespoon vegetable oil
- 2 cup water / stock 440-500ml
- fresh coriander
Whole spices
- 1 teaspoon cumin seeds
- 2 bay leaf
- 2 black cardamom
- 2 green cardamom
Ground spices
- ½ teaspoon turmeric
- ¾ -1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon 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 teaspoon 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.
Valerie Bolton says
I'm making my Cauliflower Chickpea today, can't wait.
Sandhya Hariharan says
Thank you Valerie. Can't wait to know the cauliflower and chickpea curry turned out!
Shym says
Can I do the cauliflower chickpea curry in a slow cooker? Thanks
Sandhya Hariharan says
Hi Shym, It is certainly possible to finish the curry in the slow cooker. Although I haven't made it myself. But if I were to, this is how I will make.
Follow up to step 3 on a pan. Then add all the remaining ingredients to the slow cooker and cook for 2-2.5 hours. Garnish and serve.
Sally says
one of the most flavoursome veg curries I've ever made. layers upon layers of flavour. easy to make and you'll not miss the meat.
Sandhya Hariharan says
Thank you so much, Sally, for your feedback. It was lovely to see your cauliflower chickpea curry pics too!
Andy says
I really loved this, such a simple hassle free dinner to make on a work day. is really tasty.
I added spinach to mine, and stir fried some chicken for my son to add to his. Loved it!!
Its also very easy to adapt to suit your own tastes. I will make this again and again. thank you