There’s something about a warming Cauliflower Chickpea Curry that just warms the soul. This Cauliflower Chickpea Curry is simple, delicious and healthy, and comes together in just 30-minutes!
This Cauliflower Chickpea Curry checks all the boxes that I look for in a weeknight meal: easy, quick, delicious and nutritious!
Plus, it uses mostly pantry-staple ingredients, meaning you can probably avoid a trip to the grocery store, which is always a win, right?
You can totally use frozen cauliflower for this recipe if you’re looking for a more budget-friendly option or if it’s not in season where you live. Personally, I love stocking up on cauliflower when it’s on sale at the grocery store since it lasts a relatively long time in the fridge and is so versatile- I roast it for nourish bowls, my Buffalo Cauliflower Bites and of course, add use it for this Cauliflower Chickpea Curry!
Of course you can also add any other vegetables to this curry that you like! Red pepper, carrots or broccoli would also be delicious.
This curry recipe definitely isn’t authentic. We’ve taken some serious short cuts to help the recipe come together more quickly. If you’d like an authentic Indian curry recipe, check out Swasthi’s Recipes!
If you want a video about how to make this recipe, check out my Instagram Reel walking you through step-by-step!
Cauliflower: The humble cauliflower is packed with Vitamin C, potassium, fiber and vitamin B6. I love using cauliflower in recipes because it really absorbs any flavor that it’s paired with. Feel free to use frozen or fresh cauliflower, whatever you have on hand!
Chickpeas: Chickpeas are packed with plant-based protein, fiber, iron and magnesium. Personally, I always have at least one can of chickpeas on hand to help quick and easy meals come together. If you don’t love chickpeas, you could use tofu in this recipe instead!
Canned Tomatoes: I’ve used canned tomatoes in this recipe because they’re cost effective and adds acidity and flavor to this recipe. Tomatoes are high in vitamin C, which helps to increase the absorption of plant-based iron from the chickpeas!
Coconut Milk: I’ve used canned, full fat coconut milk in this recipe. Feel free to use light coconut milk if you prefer, but remember that light coconut milk is just regular coconut milk diluted with water, so it would be more cost effective to use half the amount of canned, full-fat coconut milk and cut it with water! With that being said, I do recommend using full-fat coconut milk for optimal creaminess in this Cauliflower Chickpea Curry.
Curry powder: Curry powder is simply a blend of spices that originate from India. Every curry powder will be a little bit different based on the proportions of each spice they use, so I recommend trying a few and seeing what you like best!
How to Make this Cauliflower Chickpea Curry
- Melt coconut oil in a large pot over medium heat. Once melted, add diced onion and sauté until translucent (about 3-5 minutes).
- Add garlic, ginger, curry powder, turmeric, chili flakes (optional) and salt and sauté until fragrant to toast the spices (about 2-3 minutes).
- Add coconut milk, cauliflower, chickpeas and diced tomatoes. Bring curry to a simmer, reduce heat to low, and cover. Let simmer for 20 or until cauliflower is fork tender.
- Add spinach or kale, let wilt (2-3 minutes). Serve with rice (optional) and enjoy!
- Feel free to use frozen cauliflower for this dish. One head of cauliflower is about 3 cups.
- If you don’t like chickpeas, feel free to use extra-firm tofu instead.
- Adjust the seasonings based on your own taste preferences. Reduce or omit the chili flakes if you don’t like spicy food!
- This curry is delicious served with rice or on its own!
- Feel free to add any other vegetables that you like!
Cauliflower Chickpea Curry
This easy, healthy and delicious Cauliflower Chickpea Curry takes just 30-minutes to make and is so warming and comforting while still packed with nutritious ingredients!
- 1 tsp coconut oil can sub with other oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 400 mL coconut milk
- 796 mL diced tomatoes no salt added
- 1 head cauliflower cut into florets- about 3 cups
- 540 mL chickpeas drained and rinsed if using canned
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp chili flakes optional
- 1/2 tsp salt
- 2 cups spinach or kale
Melt coconut oil in a large pot over medium heat.
Once melted, add diced onion and sauté until translucent (about 3-5 minutes).
Add garlic, ginger, curry powder, turmeric, chili flakes (optional) and salt and sauté until fragrant to toast the spices (about 2-3 minutes).
Add coconut milk, cauliflower, chickpeas and diced tomatoes. Bring curry to a simmer, reduce heat to low, and cover. Let simmer for 20 or until cauliflower is fork tender.
Add spinach or kale, let wilt (2-3 minutes). Serve with rice (optional) and enjoy!
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