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!
This cauliflower curry recipe is also suitable for:
- 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.
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.
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).
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).
A couple of easy curry recipes you might like:
Cauliflower Chickpea Curry
- 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
- 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.
- 4 garlic cloves should yield about 1 tablespoon of pressed garlic.
- 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.
- 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.
- 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.
- Feel free to use more chickpeas to add more protein, if you like.
- 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.
- For more tips and recipe ideas, please read the full post above this recipe card.