Cauliflower Chickpea Curry With Coconut Milk

This vegan cauliflower chickpea curry is a healthy and flavorful meal that’s ready in just 30 minutes! It’s creamy, comforting, and packed with spices, veggies, and coconut milk.

Looking to spice up your weeknight dinner routine with a quick and healthy meal? Give this curry a try! With the perfect blend of fragrant spices and deliciously tender cauliflower, this wholesome dish is both comforting and satisfying.

This cauliflower chickpea curry with coconut milk is the perfect healthy comfort food that’s quickly become a household favorite. Loaded with protein, fiber, and nutrients, this dish is not only delicious but also incredibly easy to prepare!

Although I love traditional chickpea curry, adding cauliflower is a game-changer as it soaks up flavor and adds a great texture. You definitely should try it!

This creamy, coconutty curry is incredibly flavorful! It is made with simple, easy-to-find ingredients and is sure to become one of your go-to ways to enjoy chickpeas. I’ve been making it for years and it’s still one of my all-time favorites.

Jump to:

• Why you’ll love this cauliflower chickpea curry
• Ingredients you’ll need
• How to make cauliflower chickpea curry
• Recipe video
• Tips & recipe notes
• Serving suggestions
• Variations, additions & swaps
• Storage & reheating tips
• FAQs
• Recipe

A note before we start: This recipe isn’t intended to be a traditional Indian curry. While I drew inspiration from the flavors of Indian cuisine, I aimed to create a recipe that is accessible to everyone by using readily available ingredients that can be used in a variety of dishes. Even though it’s not authentic, the dish is well-seasoned, and I’m confident that you’ll find it delicious!

Why you’ll love this cauliflower chickpea curry

• This curry is the perfect combination of healthy and comforting! Packed with vegetables and protein-rich chickpeas, it’s creamy, rich, tasty, hearty, comforting, and absolutely delicious. You can enjoy a satisfying serving without feeling too heavy.
• It is incredibly effortless and can be prepared in just one pot and have it ready in about 30 minutes. It’s perfect for a quick weeknight meal.
• It is easy to customize to suit your tastes. Although I love the recipe just as it is, you can add in other veggies and play around with various spices to create your perfect blend. For some inspiration, check out the “Variations, additions & swaps” section listed below.
• It is naturally vegan and gluten-free, making it suitable for anyone with these dietary restrictions.
• This recipe is great for meal prep as it can be made ahead of time and stored in the fridge for a few days. It’s also freezer-friendly, making it a great option for batch cooking and easy meal planning.

Ingredients you’ll need

This recipe for cauliflower chickpea curry uses simple and easy-to-find ingredients.

• Chickpeas: Chickpeas not only provide a satisfying texture, but also add nutrients to this curry, making it a hearty and fulfilling meal. You can use canned chickpeas or cook them from scratch at home. Drain and rinse them before adding to the curry.
• Cauliflower: Cauliflower florets, cut into bite-sized pieces, offer a complementary texture and flavor. You can also finely chop the stem, but don’t forget to remove the woody skin before cutting.
• Coconut Milk: The addition of coconut milk gives this curry its signature creaminess and smooth texture. For this recipe, I prefer using light coconut milk, as it adds richness without being too heavy. However, you can opt for full-fat coconut milk if you prefer a richer taste.
• Onion: A finely chopped onion is used as a flavor base for this curry. I used yellow onion.
• Vegetable Broth: You can use your preferred vegetable broth to give your curry an extra boost of flavor. I personally like using the Better than Bouillon vegetable base, which is super convenient as you just dissolve it in hot water.
• Tomato Sauce: This roasted tomato sauce is a great addition to this curry, providing an extra layer of flavor. If you don’t have any on hand, you could also try using crushed tomatoes or strained tomatoes as a substitute.
• Salt & Spices: To give this recipe its rich and distinct flavor, we use a blend of dried spices such as curry powder, ginger, turmeric, cumin, and black pepper. All of them can be easily found at your local grocery store. These are common spices that can also be used in a variety of other recipes, so you won’t have to worry about them going to waste.
• Olive Oil: To add more flavor, we use a small amount of olive oil to sauté the onion and the spices before pouring in the broth.
• Kale: Chopped kale provides a chewy and slightly crunchy element. While I used curly kale in this recipe, any type of kale would work. Spinach is also a good alternative if preferred.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make cauliflower chickpea curry

This curry is incredibly easy to prepare and will only take you around 30 minutes to make!

While the recipe card provides detailed instructions, you can also follow along with the step-by-step photos and helpful tips included here to make the process even smoother.

Step 1: Prepare the ingredients

Prep all the ingredients of the recipe to make it easier to follow.

• Peel and dice the onion. Chop the cauliflower into bite-sized pieces. Chop the kale.
• Drain and rinse the chickpeas.
• Measure the vegetable broth (or dissolve a Better than Bouillon vegetable base in hot water), the tomato sauce, and the coconut milk.
• Keep all the remaining ingredients aside.

Step 2: Make the curry

1. Heat olive oil in a pot and add onion, sea salt, and spices to the pot. Cook until the onion becomes soft and translucent. Stir occasionally and be careful not to burn the spices.
2. Next, add vegetable broth, tomato sauce, chickpeas, and cauliflower to the pot. Allow to cook until the cauliflower is almost tender. Stir occasionally so it won’t stick to the bottom of the pot. It might seem like there’s not enough liquid, but during this time, the cauliflower will release some moisture as it softens.
3. Stir in the coconut milk, and season it with black pepper to your taste. Cook for another 5 minutes, then stir in chopped kale and cook the curry for an additional 2-3 minutes, stirring occasionally, until the kale is wilted and the cauliflower is tender to your liking.
4. Adjust the seasoning as desired, adding more salt, pepper, or curry powder if needed. If desired, you can also adjust the texture by adding more broth or water.

And that’s it! Your vegan cauliflower chickpea curry is ready to be enjoyed.

For an extra tangy and vibrant flavor, squeeze some lemon juice on top before serving. I personally enjoy adding chopped fresh parsley to mine as well. You can find more serving ideas listed below.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• When spices are cooked in oil, they release their flavors and aromas more effectively, which enhances the overall flavor of the dish. It’s important to be careful not to burn the spices, however, as this can result in a bitter taste. In my experience, I’ve never had any issues adding spices to the onion as I sauté them in olive oil over medium heat, stirring occasionally. But if you’re worried about burning the spices, you can wait until the onion is translucent before adding them, and sauté for an extra 1-2 minutes.
• As a time-saving tip, you can opt for pre-prepared fresh or frozen ingredients such as onion, cauliflower, and kale.
• As the curry sits, it will naturally thicken. If you prefer a thinner consistency, just add more broth or water to achieve your desired texture.
• To prevent the coconut milk from splitting, I recommend adding it towards the end of the cooking process when the heat is low to medium. Boiling the curry with coconut milk may cause it to split.

Serving suggestions

This curry is perfect to be enjoyed on its own, but here are some ideas for what to serve with cauliflower chickpea curry:

• Toppings: To add some extra flavor, you can add some chopped parsley, chives, or cilantro. For a touch of heat, sprinkle on some red pepper flakes.
• Grains: To make the meal more filling, serve with a side of basmati rice, brown rice, quinoa, or your favorite cooked grain.
• Bread: For a classic pairing for your curry, serve it with naan bread. It’s perfect for sopping up all of that extra curry sauce. And while not traditional, a crusty baguette or a slice of sourdough bread is also delicious.
• Salad: On days when the weather is warmer, a crisp leafy green salad can be the perfect refreshing complement to your curry.
• Roasted vegetables: Add a side of roasted vegetables, such as broccoli, green beans, or sweet potatoes, to round out the meal.
• Condiments: Serve it with some mango chutney or pickled onions for an extra burst of flavor.

Variations, additions & swaps

• This curry is well-seasoned, but it’s on the mild side. If you like your curry to be spicier, you can add some heat by including some dried red pepper flakes, cayenne pepper, or finely chopped green chili pepper while sautéing the onion with other spices.
• You can add different vegetables to this curry to make it more colorful and nutritious. Some great options include sweet potatoes, bell peppers, zucchini, carrots, and green beans. Be sure to taste and adjust the seasonings and liquid amounts as you add these ingredients.
• Although this recipe is called a chickpea curry, you can also use other types of beans such as white beans or lentils to create a variation of the dish. Make sure to drain and rinse them before adding them to the curry.
• If you want a creamier curry, you can use full-fat coconut milk instead of light coconut milk or add a dollop of coconut cream at the end.
• Feel free to experiment with different spices to create different flavor profiles. For example, you can add garam masala, paprika, or coriander for a slightly different taste.

Storage & reheating tips

To store:

Once the cauliflower chickpea curry has cooled down, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reaheat:

To reheat the curry, you can gently warm it on the stovetop or in the microwave.

• Stovetop: Use a pot and stir occasionally until the desired temperature is reached.
• Microwave: Heat the curry in 30-second increments, stirring in-between until warm enough for your liking.

If the curry has thickened during storage, you can add extra water or vegetable broth to achieve the desired consistency. Make sure to give it a good stir while heating it up.

To freeze:

Freeze the leftovers in a freezer-safe container or bag for up to 3 months. Allow the curry to cool to room temperature before transferring it to the container or bag and making sure it’s tightly sealed.

• If using a container, leave about an inch of space at the top to allow for expansion as the soup freezes. Label the container with the date and contents before placing it in the freezer.
• If using a silicone or a ziplock bag, squeeze out any excess air before sealing it shut and placing it spread flat in the freezer.

To thaw the curry, transfer it from the freezer to the refrigerator and allow it to thaw before reheating (follow instructions above).

FAQs

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