This Chickpea and Cauliflower Curry recipe is made in one pot and can be on the table in about 30 minutes! This one is delicious on its own or over rice. Don’t forget naan to soak up all that rich sauce!
Hey everyone! How was your weekend? It was actually warm-ish 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! Woot woot! If that doesn’t put me in a good mood, I don’t know what will. Anywho, onto the food 😉
When I was pondering what I wanted to do for this Chickpea Cauliflower Curry, one thing was for sure – I wanted to keep it SIMPLE! An acronym that I regularly use is K.I.S.S. What’s that you ask? Keep It Simple Stupid. Yes, yes. I say that to myself. And it’s often the answer you need (at least for me it is).
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 ol’ flavour department and the cauliflower florets and chickpeas gives the dish heft. It fills you up without weighing you down.
Step by Step Instructions – How to Make Chickpea Cauliflower Curry
One pan and not a lot of fuss here (plus, it’s super budget friendly) –
- Basically, fry the onion for a bit in coconut oil.
- Add tomato paste and curry paste to the party to waken them up.
- Chuck in the cauliflower and chickpeas stirring to coat in all that yummy flavour.
- Add stock, coconut milk and spices, stirring to combine.
- Bring to a medium simmer to reduce the sauce a tad.
- Add a cornstarch slurry to thicken a bit (without adding a ton of fat).
- Serve over rice and garnish to your little heart’s content!
Tips for Making this Vegan Cauliflower Curry
- This recipe comes together quickly! It’s best to have all your ingredients prepped and ready to go in the pan.
- Use unsalted vegetable stock so you can have better control over the salt content in this dish.
- Full fat coconut milk works best here as it give the sauce a creamier, richer consistency.
- If you can find unsalted canned chickpeas, use them here (that’s what I used). Rinse and drain before using.
- A squeeze of fresh lemon juice is highly recommended here. It really brightens the dish!
Looking for more Easy Curry Recipes? Check these out!
- Zucchini Noodle Curry Coconut Soup with Grilled Tofu
- Curry Chicken Salad Sandwich
- Crispy Curry Baked Chicken Wings with Coconut Sriracha Sauce
- Veggie Korma
- Curried Carrot and Sweet Potato Soup
Hope you enjoy this Chickpea Cauliflower Curry as much as I do!
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Chickpea Cauliflower Curry
- 1 tbsp coconut oil
- 1 small onion -thinly sliced
- 3 cloves garlic -minced
- 2 tbsp tomato paste
- 1.5 tsbp curry paste - I used 'hot' variety
- 1 small head cauliflower -cut into florets, about 4 cups
- 1 19 oz can chickpeas -rinsed and drained (I used unsalted variety)
- 1.5 cup unsalted vegetable stock
- 1 400 ml can coconut milk -I used full fat organic
- 1/2 tsp cayenne powder
- 1/2 tsp ground ginger
- 1/2 tsp salt -or to taste
- 1/2 tsp black pepper
- 2 tsp corn starch
- 2 tsp cold water
- In a medium sized pan (about 10 inch) over medium heat melt coconut oil. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook 1 minute.
- Add tomato paste and curry paste and stir to combine and cook 1 minute.
- Add cauliflower and chickpeas and stir to coat and combine.
- Add stock, coconut milk, cayenne, ginger, salt and pepper and stir to combine. Bring to medium simmer and cook 15 minutes uncovered until cauliflower has softened slightly and sauce reduced a tad.
- Mix cornstarch with cold water and stir. Pour into chickpea mixture, stirring to combine and cook for 2 minutes. Enjoy as is or serve over rice or quinoa. Garnish as desired. Enjoy!