If you’re looking for a cozy, comforting dish that’s also packed with vibrant flavors, this Cauliflower Curry with Chickpeas is a total game-changer. Imagine the tender cauliflower soaking up a rich, spiced curry sauce, with the hearty chickpeas adding a perfect pop of protein. The warmth of the spices, combined with the creamy coconut milk, creates a dish that feels like a big, comforting hug. It’s comforting, flavorful, and perfect for any time you want a satisfying, plant-based meal. Trust me, you’re going to love this one!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Cauliflower Curry with Chickpeas
This dish is more than just a curry—it’s about enjoying each bite and savoring the depth of flavor. Whether you’re making it for a weeknight dinner or bringing it to the table for a special gathering, this curry is sure to impress. Here’s why it’s a favorite:
Versatile: Perfect for a weeknight meal or to serve at a dinner party. The flavors are bold enough to be a main dish but also work beautifully alongside rice or naan.
Budget-Friendly: Simple, affordable ingredients make this dish an easy go-to, and you probably already have most of them in your pantry. It’s perfect when you want something hearty without spending a lot.
Quick and Easy: This recipe doesn’t require a lot of time or complicated steps. With a few simple ingredients, you’ll have a delicious dish ready in no time!
Customizable: Want more heat? Toss in some extra chili. Prefer it milder? Skip the spicy elements. It’s easy to adjust the seasoning to your taste.
Crowd-Pleasing: The combination of cauliflower and chickpeas makes this dish both filling and satisfying, while the spices keep things exciting. It’s sure to please both vegans and non-vegans alike.
Ingredients
Here’s what makes this Cauliflower Curry with Chickpeas such a winner—it’s simple yet packed with flavor. Let’s break it down:
- Cauliflower: Tender florets that soak up all the curry goodness. The cauliflower acts as a perfect base for the flavors.
- Chickpeas: Hearty and protein-packed, chickpeas make this dish filling and satisfying while adding a lovely texture.
- Coconut Milk: Rich, creamy, and slightly sweet, it forms the base of the curry sauce and gives it that comforting, smooth texture.
- Tomatoes: A burst of tanginess that balances out the richness of the coconut milk.
- Onion & Garlic: The aromatics that create a delicious base flavor for the curry.
- Ginger: Fresh ginger adds a zesty, warming note that brightens the dish.
- Spices: A blend of curry powder, turmeric, cumin, and garam masala brings depth and warmth to the curry.
- Spinach: Fresh spinach wilts perfectly into the curry, adding a pop of green and extra nutrients.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make this delicious cauliflower curry? Let’s dive in:
Sauté the Aromatics: In a large pot, heat a little oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and softened—about 3-4 minutes. This is where the magic starts!
Add the Spices: Stir in the curry powder, turmeric, cumin, and garam masala. Let them cook for a minute or two to release their flavors, creating a deliciously aromatic base for the curry.
Cook the Cauliflower: Add the cauliflower florets to the pot and stir to coat them in the spices. Let them cook for about 5 minutes, allowing them to absorb all those warm flavors.
Add the Liquids: Pour in the coconut milk and crushed tomatoes, stirring well to combine. Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the cauliflower is tender and the sauce has thickened.
Add the Chickpeas and Spinach: Stir in the chickpeas and spinach. Let the spinach wilt and the chickpeas heat through, which should only take a few minutes. Taste and adjust seasoning if needed.
Serve and Enjoy: Serve the curry hot with your favorite side, such as rice, naan, or even a simple green salad. This dish is perfect for cozy nights in, or even for serving a crowd.
Nutrition Facts
Servings: 4
Calories per serving: 380
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Cauliflower Curry with Chickpeas
This curry pairs wonderfully with various sides and accompaniments. Here are a few ideas:
Rice: Serve over a bed of fluffy basmati rice to soak up all that delicious curry sauce.
Naan: Warm, pillowy naan is perfect for dipping into the curry.
Side Salad: A simple cucumber or tomato salad with lemon dressing makes for a refreshing contrast to the rich curry.
Yogurt: A dollop of plain yogurt or a drizzle of raita helps balance the heat and adds a cool touch.
Additional Tips
Here are some extra tips to get the most out of this recipe:
Prep Ahead: Chop your vegetables and prep your spices ahead of time to save time on busy days.
Make It Spicy: Add extra chili or a pinch of cayenne pepper for a spicier kick.
Swap the Vegetables: You can use other vegetables like potatoes, carrots, or bell peppers in place of cauliflower.
Dietary Adjustments: If you need it gluten-free, this dish is naturally gluten-free. You can also make it richer by adding a dollop of cashew cream or almond yogurt.
FAQ Section
Q1: Can I use frozen cauliflower?
A1: Yes! Frozen cauliflower works perfectly in this recipe—just make sure to thaw it before cooking.
Q2: Can I make this dish ahead of time?
A2: Yes! You can prepare the curry ahead of time and store it in the fridge for up to 3 days. Reheat it gently on the stove before serving.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave.
Q4: Can I freeze this dish?
A4: Yes, this curry freezes beautifully! Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat when ready to serve.
Q5: What if I don’t have coconut milk?
A5: You can substitute with heavy cream, almond milk, or even vegetable broth for a lighter version.
Q6: Can I add more protein to this dish?
A6: Yes! You can add tofu, tempeh, or even chicken if you’re looking for more protein.
Q7: How can I make this curry spicier?
A7: Add more chili powder, a fresh chopped chili, or some cayenne pepper to turn up the heat.
Q8: Is this recipe vegan?
A8: Yes, this Cauliflower Curry with Chickpeas is completely vegan and plant-based!
Q9: Can I use fresh spinach instead of frozen?
A9: Yes! Fresh spinach will work perfectly in this recipe. Just add it toward the end so it wilts nicely in the curry.
Q10: Can I double the recipe?
A10: Absolutely! This recipe scales up well if you need to feed a larger crowd or want leftovers for the next day.
Conclusion
This Cauliflower Curry with Chickpeas is a simple, comforting dish that’s full of flavor and perfect for any occasion. Whether you’re making it for yourself or sharing it with family and friends, it’s bound to become a favorite. So grab your ingredients, cozy up, and enjoy this warm, satisfying curry!
Print
Cauliflower Curry with Chickpeas
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Cauliflower and Chickpea Coconut Curry is a creamy, spicy, and slightly sweet dish that’s perfect for dinner. Made with a fragrant blend of curry powder, tomatoes, garlic, and coconut milk, this healthy, vegan curry is rich in flavor and ideal for those who crave a comforting yet zesty meal. A perfect addition to your healthy homemade recipes collection, whether for a cozy evening or a weeknight dinner.
Ingredients
- 1 large cauliflower, cut into bite-sized florets
- 2 tablespoons grapeseed oil (or preferred oil, plus more for roasting)
- 1/2 medium red onion, diced (substitute yellow onion)
- 1 small serrano pepper, sliced (substitute jalapeño or 1/2 teaspoon red pepper flakes)
- 4 cloves garlic, minced or chopped
- 1 tablespoon fresh ginger, grated (substitute frozen or paste)
- 1 tablespoon curry powder (more if desired)
- 1 14–ounce can diced tomatoes
- 2–3 teaspoons agave nectar (or any sweetener)
- 1 14–ounce can coconut milk (full-fat)
- 1 15–ounce can chickpeas, rinsed and drained well
- 1 lime, juiced
- 1/3 cup cilantro, chopped (more for serving)
- 3/4 teaspoon salt (more to taste, also for roasting)
- Fresh cracked pepper to taste
- For Serving (Optional): Naan, Rice (about 3 cups cooked)
Instructions
- Preheat the oven to 450°F (230°C). Place cauliflower florets on a rimmed baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 15-20 minutes until tender and lightly browned, tossing halfway.
- While the cauliflower roasts, make the curry sauce. In a large pan, heat oil over medium heat. Add diced onions and sauté until translucent, about 2-3 minutes. Add serrano peppers and sauté for another 1-2 minutes until softened.
- Add minced garlic and grated ginger to the pan and sauté for 1 minute until fragrant. Stir in curry powder and cook for another 30-60 seconds to bring out the flavor.
- Add diced tomatoes, agave nectar, and salt. Cook for 2-3 minutes to meld the flavors. Pour in coconut milk and simmer gently for 3-4 minutes to reduce (do not boil, adjust heat if needed).
- Transfer the sauce to a blender and blend on high until smooth (for chunkier sauce, simply simmer a bit longer before blending). Return the sauce to the pan and add chickpeas and lime juice. Simmer gently to warm through and soften the chickpeas.
- Add roasted cauliflower and gently toss to combine. Simmer longer if necessary to reheat. Taste for seasoning, adding more salt or pepper if needed.
- Serve the curry over rice, garnished with cilantro. Optionally serve with naan and lime wedges. Enjoy!
Notes
- For a thicker sauce, blend the curry longer or simmer it a bit more before blending.
- Adjust the sweetness by adding more or less agave nectar.
- Serve with rice or naan to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg