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Cauliflower Chickpea Curry

Cauliflower Chickpea Curry Pin

This is an onion-free cauliflower chickpea curry recipe with coconut milk. Made from scratch, using simple ingredients, this curry dish is perfect for weeknight dinner or meal prep. Onion-free curry recipe!

Vegan Cauliflower Chickpea Curry

This cauliflower curry recipe is also suitable for:

  • Vegans
  • Vegetarians
  • Low sodium diets
  • Gluten-free diets

This homemade cauliflower curry reheats well, so you can make it ahead and keep it in the fridge for up to 3 days (in an air-tight container).

I tried to use as little ingredients as possible without losing any flavors, so that you can use items that you more likely have in your pantry.

There is no onion in this cauliflower curry for a simple reason – I did not have it on hand and unfortunately our visits to grocery stores are limited these days. You can use it, but it’s not needed.

Ingredients of Cauliflower Chickpea Curry

How to make cauliflower chickpea curry from scratch

In a large pot, heat olive oil and throw in garlic. Stir for about a minute or until it releases its aroma. Then, it’s pretty much a fast process: Add curry and ginger and stir for a few seconds (about 30 seconds) before you add the rest of the ingredients.

Stir everything well and cover with a lid and simmer on low – medium until the cauliflower is tender.

How to make Cauliflower Chickpea Curry Step 1
How to make Cauliflower Chickpea Curry Step 2
How to make Cauliflower Chickpea Curry Step 3

Cooking cauliflower curry

In this simple curry recipe, you only need to cook the cauliflower until ready. Now, bear in mind that the cooking time can vary. This will depend on the size of the florets.

I like to cook it for about 25-30 minutes, but if you prefer cauliflower “al dente”, you might need less time (about 15 minutes).

Serving suggestions

Rice (Coconut Rice is a delicious option) or naan bread or Potato Flatbread (my favorite).

Fresh Spinach for Curry as optional add-on

Tips for making the best cauliflower curry

  • You can use more/less chickpeas if you like.
  • I find that tomato passata (What is passata?) works best in this easy curry recipe. It provides more flavor than diced/crushed tomatoes and there is no need for blending anymore.
  • If you would like to add more nutrients to this cauliflower chickpea curry, you can add spinach (at the very end as it needs only a little to cook).
  • Make sure to use coconut milk, not the coconut milk drink. If you open a can and you see the solids separated from liquids, mix it well with a spoon before adding it to the pot.
  • If you are not vegan or vegetarian, feel free to use any kind of stock/broth you have on hand! I often use Homemade Chicken Stock that I keep in the freezer until ready to use.
  • Use a pot that is large enough to hold all the ingredients! A 3-quart (3-liter) pot is a great choice (or anything larger than that is also fine to use).
Homemade Cauliflower Chickpea Curry in the Pot

A couple of easy curry recipes you might like:

  • Chicken Curry
  • Sweet Potato Lentil Curry
Cauliflower Chickpea Curry
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5 from 8 votes

Cauliflower Chickpea Curry

This is an onion-free cauliflower chickpea curry recipe with coconut milk. Made from scratch, using simple ingredients, this curry dish is perfect for weeknight dinner or meal prep.
Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Servings: 4
Calories: 388
Author: Julia

Ingredients

  • 1 tablespoon Olive Oil
  • 4 Garlic Cloves , see note 1
  • 3 tablespoons Mild Curry Powder
  • 1 teaspoon Ground Ginger
  • 1.5 cup Low Sodium Vegetable Broth , see note 2
  • 1 can Tomato Passata (14-ounce/400 milliliters), see note 3
  • 1 can Coconut Milk (14-ounce/400 milliliters)
  • 1 pound Cauliflower Florets , see note 4
  • 1.5 cup Cooked Chickpeas , see note 5
  • 1 teaspoon Salt
  • 1/8 teaspoon Black Pepper
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Instructions 

  • In a large pot (3-quart/3-liter or larger), heat the oil. Add crushed garlic and sauté until the garlic releases its flavor, about a minute. Then, add curry powder and ginger and stir for about 30 seconds.
  • Now, add the rest of the ingredients: broth, passata, coconut milk, cauliflower florets, cooked chickpeas, salt and pepper. Stir well and cover with a lid.
  • Simmer on low-medium for 15 minutes, take off the lid and simmer for a further 10 minutes or until the cauliflower is tender. If you feel the curry is thin, cook it for longer but note that it will thicken slightly as it cools down.
  • Serve with rice or naan bread.

Notes

  1. 4 garlic cloves should yield about 1 tablespoon of pressed garlic.
  2. Vegetable broth can be substituted with chicken stock/broth, if that is what you have on hand and if you are not a vegan/vegetarian.
  3. Tomato passata = puréed tomatoes. I prefer using this to crushed tomatoes, because I feel passata is more flavorful and you don’t need to purée the curry for a smoother texture. You can use a can of crushed tomatoes, if you like but you might need to add more seasoning or cook the curry down for a bit longer.
  4. I used 5 cups of cauliflower florets which weighted slightly more than a pound (450 grams). You can use more or less, if you like.
  5. Feel free to use more chickpeas to add more protein, if you like.
  6. Please bear in mind that the cooking time can vary. This will depend on how large your cauliflower florets are as well as how tender you like them.
  7. For more tips and recipe ideas, please read the full post above this recipe card.
Course: Dinner, Lunch, Main Course
Cuisine: American, Indian
Keyword: Chickpea Curry Recipe, Vegan Curry Recipe
Nutrition Facts
Cauliflower Chickpea Curry
Amount per Serving
Calories
388
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
19
g
119
%
Sodium
 
882
mg
38
%
Potassium
 
996
mg
28
%
Carbohydrates
 
34
g
11
%
Fiber
 
9
g
38
%
Sugar
 
8
g
9
%
Protein
 
11
g
22
%
Vitamin A
 
403
IU
8
%
Vitamin C
 
62
mg
75
%
Calcium
 
107
mg
11
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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Comments

  1. Alison says

    04/04/2020 at 16:50

    This dish was flavorful and delicious. It was a comforting and healthy meal!5 stars

    Reply
  2. Demeter says

    04/04/2020 at 17:07

    I never get tired of eating this! In fact, I’m always trying to convince my husband to save it all for me, haha! Too good to want to share.5 stars

    Reply
  3. Emily Liao says

    04/04/2020 at 18:02

    Made this last night for dinner and it was so good! The curry flavors were delicious.5 stars

    Reply
  4. Candice says

    04/04/2020 at 18:16

    This recipe is incredible! So flavorful, and so easy. It’s one of those recipes I know we will be making over and over again. Yum!5 stars

    Reply
    • Julia | Happy Foods Tube says

      07/04/2020 at 09:16

      That’s great!

      Reply
  5. Veena says

    04/04/2020 at 19:12

    Perfect and delicious Vegan recipe. I love the combination of Chickpea with cauliflower and the creamy thick coconut milk option. Super delicious and yum.5 stars

    Reply
    • Julia | Happy Foods Tube says

      07/04/2020 at 09:16

      Thanks, Veena!

      Reply
  6. angie says

    28/06/2020 at 10:28

    Such a comforting, healthy and delicious dish!

    Reply

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Julia - Happy Foods Tube Hey! I am Julia. Follow me and I’ll show you that cooking & baking from scratch can be quick, easy and delicious! Read More…

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