This chickpea cauliflower curry recipe is made in one pot and is so easy to prepare! With a coconut milk base, this veggie curry recipe is delicious on its own or over rice. Don’t forget naan to soak up all that rich sauce!

Bowl of chickpea cauliflower curry and rice garnished with chili pepper, cilantro and lemon.

Hi everyone! How was your weekend? It was actually kinda warm around here! We put out our patio furniture and removed the protective winter covers from our outside plants. Plus, our herbs are even starting to come around! If that doesn’t put me in a good mood, I don’t know what will!

Today I’m sharing a delicious chickpea cauliflower curry recipe that we really enjoy.

When I was pondering what I wanted to do for this curry recipe, I knew one thing; I wanted to keep it simple.

Sometimes curry recipes can call for a lot of ingredients, but not this one. I wanted it basic, but I wanted it flavourful and hearty.

The curry and tomato paste combo gives a big lift in the flavour department and the cauliflower florets and chickpeas gives the dish heft. Plus, creamy coconut milk is always tasty, if you ask me. It fills you up without weighing you down.

Fan of easy curry recipes? Check out this chickpea and lentil curry!

Why We Love Chickpea Cauliflower Curry

This curry recipe comes together in one pot for easy cleanup.
It’s made with pretty humble, inexpensive ingredients.
Of course, it tastes delicious!

Ingredients for a chickpea cauliflower curry recipe.

How To Make It

Full details are in the recipe card below, but here are the basics:

In a pan, cook the onion in coconut oil. Add garlic and cook for a minute.
Stir in tomato paste and curry paste and cook for a minute to get the flavours going.
Add the cauliflower and chickpeas stirring to coat in all that yummy flavour.
Add stock.
Then, add coconut milk.
Stir in spices.
Bring to a simmer to reduce the sauce a tad.
Add a cornstarch slurry to thicken a bit.
Serve over rice (if you like) and garnish to your little heart’s content!

Collage of steps to make cauliflower chickpea curry.

Tips for Making This Recipe

This recipe comes together quickly! It’s best to have all your ingredients prepped and ready to go in the pan.
Full-fat coconut milk works best here as it give the sauce a creamier, richer consistency. If you’d rather use a lighter version, though, that’s okay.
A squeeze of fresh lemon juice is highly recommended here. It really brightens the dish! Serve some lemon wedges with it.
Naan would be a lovely side to this curry.

Overhead shot of a bowl of chickpea cauliflower curry and rice garnished with toppings.

More Easy Curry Recipes

If you make this chickpea cauliflower curry recipe, be sure to leave a comment below!

Chickpea Cauliflower Curry Recipe

Dawn | Girl Heart Food

This chickpea cauliflower curry recipe is made in one pot and is so easy to prepare! With a coconut milk base, this veggie curry recipe is delicious on its own or over rice. Don't forget naan to soak up all that rich sauce!

5 from 19 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Servings 4 servings

Ingredients

1 tablespoon coconut oil
1 small yellow onion, peeled and thinly sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1.5 tablespoons red curry paste, use a vegan variety if needed
1 small head cauliflower, cut into florets (about 4 cups)
1 (19-ounce) can no salt added chickpeas, rinsed and drained
1.5 cups low sodium vegetable broth
1 (13.5-ounce) can full fat, unsweetened coconut milk
½ teaspoon ground cayenne pepper
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons cornstarch, to thicken (optional)
2 teaspoons cold water, to thicken (optional)

Garnish and Serving Ideas (optional)

Cilantro, chopped
Chili pepper, sliced
Lemon wedges

Instructions

Melt coconut oil in a large heavy-bottomed sauté (or deep) pan over medium heat.
Add onion and cook, stirring often, until softened, about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add tomato paste and curry paste, stir to combine, and cook for 1 minute.
Add cauliflower florets and chickpeas and stir to coat and combine with the curry paste mixture.
Add vegetable broth, coconut milk, cayenne pepper, ginger, salt and black pepper, then stir to combine. Bring to simmer and cook for 15 minutes (uncovered), stirring occasionally, until cauliflower has softened slightly and sauce has reduced a tad.
Whisk together the cornstarch and cold water in a small dish (optional for thickener). Pour into chickpea mixture, stirring to combine. Cook until thickened, about 2 minutes. Delicious served as is or over fluffy rice or quinoa. Garnish to taste (if desired) with any of the garnish ideas. Enjoy!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword cauliflower curry recipe, chickpea curry recipe, chickpea curry with coconut milk

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