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!
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!
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!
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 or pol roti would be a lovely side to this curry.
More Easy Curry Recipes
If you make this chickpea cauliflower curry recipe, be sure to leave a comment below!
Chickpea Cauliflower Curry Recipe
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, a 400 millilitre can
- 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 and cook for 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.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Melanie @ Bon Appet'Eat
The perfect week day, meatless Monday meeal! Totally trying it asap since I haven’t cooked anything curry in ages!
Girl Heart Food
Happy to hear that! Hope you enjoy it, Melanie 🙂 Thanks so much!
Corinna |Friendly Pantry
This looks delicious with the coconut milk and cauliflower combo, yum! I will have to try this soon!
Girl Heart Food
Thanks so much, Corinna! Enjoy 🙂
Marlee
This is such a perfect looking dinner! I love the addition of tomato paste to the curry! Great idea!
Girl Heart Food
Thank you Marlee 🙂 It really does add a depth of flavour!
Natanja || Home Baked Bliss
I’m excited about the warmer temperatures too! How can one be in a bad mood with all this sunshine? 🙂 This curry looks amazing! I love a simple curry, it’s a great way to use up those leftover veggies.
Girl Heart Food
Totally!! Thanks so much Natanja 🙂 Have a wonderful weekend!
Ben|Havocinthekitchen
I might not be a huge fan of curry, but I like versions made with vegetables and legumes. Thus I’m going to like this one too. Also, I’m a huge fan of a K.I.S.S. approach, and I certainly love this abbreviation 🙂
Girl Heart Food
I always refer to it 😉 Thanks so much Ben! Hope you enjoy it!
Shashi at SavorySpin
I LOVE quick curry recipe – and this looks so fantastic! I haven’t used curry paste since my college years – when a friend mentioned getting my curry fix by just using caramelized onions, curry paste and tomato paste to make curry. It worked and saw me through those hungry college years!
Thanks for sharing this, Dawn! Hoping you have a wonderful rest of the week and WEEKEND!
Girl Heart Food
Isn’t curry paste awesome?! So much flavour! Thanks Shashi! Hope you have a wonderful weekend too, my friend 🙂
Miriam - londonkitchendiaries.com
We had nothing but rain last weekend here in London but are looking forward to a sunny bank holiday weekend, fingers crossed! Vegetarian curries are fantastic – I like the look of your chickpea cauliflower curry and I love the step by step instructions and pictures. Have a great weekend ahead, Dawn!
Miriam x
Girl Heart Food
We are in for rain this weekend but, bright side, an excuse to stay inside and maybe watch a movie or two 😉 Thanks so much Miriam! Have a wonderful weekend too! XO
Kathy @ Beyond the Chicken Coop
Our plan was to pull out the deck furniture, but we never got around to it.. We ended up with rain and then we just ran out of time. It will have to happen next weekend. This curry looks great! Love how simple it is to pull together!
Girl Heart Food
Fingers crossed for nice weather 🙂 Thanks so much, Kathy! It really is super simple!
Kevin O'Leary
I’m definitely making this for lunch this week!
Girl Heart Food
Woo hoo! Enjoy Kevin 🙂
Marissa
This sounds so hearty, delicious and healthy. Cauliflower is seriously the magic vegetable! I’ll have to swap in maybe cannellini beans for the chickpeas because Keith’s allergic (bummer, right?), but otherwise am going to try this just as you’ve written it – yum!
Girl Heart Food
I know, right?? So yummy! Hope you guys enjoy this one!! Thanks Marissa!
Leanne | Crumb Top Baking
I’ve been eating a lot of cauliflower and chick peas lately, so I love that you combined them in one dish! Looks and sounds so flavorful Dawn! I always appreciate a tasty and filling veggie dish. Yay for sunshine and warmer weather! Hope you’re having an awesome week!
Girl Heart Food
Thanks very much, Leanne! I know, right? Hopefully, we’re in for a nice spring 🙂 Hope you’re having a wonderful week too!