Chickpea Cauliflower Curry

Vegan, healthy 20 minutes curry with chickpeas simmered in coconut-curry broth and loaded with cauliflower.

I'm always trying new ways to bring easy and healthier weeknight meals on dinner table. A flavorful main course such as this chickpea cauliflower curry keeps dinner interesting and encourages everyone to eat at home.

Chickpea Cauliflower Curry is not just flavorful, vegan, healthy and all.... it is also my one-pan wonder. Really, start to finish, one pan and 20 minutes and this chickpea curry with veggies will fly from kitchen to dinner table. 

Bonus(s)? Aroma in kitchen, wowed family and friends, and happy pocket with Indian-eatery style meal at home, to name a few. 

We have one Chickpea curry in our weekday menu every-week. To keep it interesting, I make different variation of curry. A lot of which I have already shared on blog. This one is my special favorite these days. It is vegan and veggie loaded version of my recipe - Chickpea Curry with Basmati Rice.

In Northern India, the only way we eat Cauliflower is dry curry, like hash browns, crisped up with Indian spices. And it is served on side with...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 2-3 Servings Serves: 3
Notes: No. of servings depends on serving size.


    Cauliflower Chickpea Curry

  • 1/2 lbs Cauliflower (half head of medium cauliflower, broken into florets)
  • 2 Cup Chickpeas (16 ounce can, drained)
  • 1 tbsp Ginger Garlic Paste (3 cloves of garlic and 1 inch ginger, grated)
  • 1.5 tbsp Tomato Paste
  • 1 tbsp Curry Powder (I use madras curry powder, Or mix own spices. look for recipe in notes.)
  • 1/2 tsp Chili Powder (or medium paprika)
  • 1 Cup Coconut milk (low-fat or lite coconut milk)
  • 1 Cup Vegetable Stock
  • 2 tbsp Lime (juice, more per taste)
  • 2 tbsp Canola Oil
  • 1/2 tsp Salt (adjust per taste)
  • 1 Whole Red Chili (optional)
  • 1/2 Red Onion (thin sliced)
  • For Serving

  • Rice
  • 1/3 Cup Cashew (10-12 pieces, toasted or fried)
  • 3-4 tbsp Cilantro (for garnish)


  • 1. Cook rice according to package directions.
  • 2. While rice cooking, in a wide skillet, heat 1 tbsp of oil. Add cauliflower florets and cook on high heat until slightly caramelized from atleast two sides. (2-3 minutes or until cauliflower is cooked but not mushy. We are looking for slightly crunchy pieces.)
  • 3. Remove cauliflower in a plate. Return pan to heat, add remaining 1 tbsp of oil with sliced onion, whole chili (if using), garlic and ginger. Saute until onions are soft. (2-3 minutes).
  • 4. Add chickpeas with spices, chili powder, and tomato paste and cook for 1 more minute. (fish out whole chili and discard)
  • 5. Add vegetable stock, coconut milk with 1 tbsp lime juice, and salt. Bring to boil. Reduce heat and simmer until curry thickens (3-4 minutes).
  • 6. Taste and adjust salt and lime juice. Add cauliflower in the pan with chickpeas.
  • 7. Serve curry over rice garnished with toasted cashews and chopped cilantro. Enjoy!

Savita's Notes:

Often when I don't have curry powder. I mix few basic Indian spices for instant fix. Curry powders are different in different parts of world, so this recipe below is not claim the only recipe for curry powder. It is my kitchen's curry powder used often for curry like this one. So here is the recipe:

Mix equal part (say 1/2 tsp) of cumin powder, coriander powder, turmeric powder, and garam masala powder. Mix well, then use as per recipe suggestion.

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18 comment(s)

Love it...such a great way to showcase cauliflower and chickpeas. The toasted cashews are a nice touch.
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