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Cauliflower and Chickpea Curry Recipe served in a bowl with fluffy rice, rich golden curry sauce, fresh cilantro, and warm spices.

Cauliflower and Chickpea Curry Recipe – Easy Vegan Coconut Curry Dinner

This Cauliflower and Chickpea Curry Recipe is a rich, creamy vegan coconut curry packed with bold spices and plant-based protein. An easy, healthy dinner recipe perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Gluten-Free, South Asian, Vegan
Servings 6
Calories 250 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon
  • Can opener
  • Measuring spoons

Ingredients
  

Main Ingredients

  • 1 medium head cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 1 can (14 oz) diced tomatoes or 1 cup tomato puree
  • 1 cup coconut milk (or plant-based yogurt alternative)

Spices

  • 2 tsp curry powder or 1½ tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼–½ tsp chili powder (adjust to taste)

Optional Add-Ins

  • 2 cups fresh spinach or kale
  • 1 medium potato or sweet potato, cubed
  • 1 cup frozen peas
  • 1 bell pepper, chopped

Finishing Ingredients

  • Juice of ½ lemon or lime
  • Fresh cilantro, chopped
  • Red chili flakes, for garnish

Instructions
 

  • Sauté Aromatics: Heat oil in a large pot over medium heat. Add onions and sauté until softened, about 5 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
  • Bloom the Spices: Stir in curry powder, turmeric, cumin, coriander, and chili powder. Cook 1 minute to release essential oils.
  • Add Tomatoes: Add diced tomatoes or tomato puree. Simmer 5–8 minutes until slightly thickened.
  • Add Cauliflower & Chickpeas: Stir in cauliflower florets and chickpeas, coating evenly with sauce. Adjust liquid if needed.
  • Simmer: Cover and cook 12–15 minutes until cauliflower is tender and chickpeas are heated through.
  • Stir in Coconut Milk: Add coconut milk or yogurt alternative. Heat 2–3 minutes until incorporated.
  • Final Seasoning & Garnish: Adjust salt and spice. Stir in lemon juice and sprinkle with fresh cilantro and optional chili flakes. Let rest 5 minutes before serving.

Notes

  • Roast cauliflower beforehand for deeper flavor.
  • Mash a few chickpeas to thicken sauce naturally.
  • Add greens at the end to maintain color and texture.
  • Adjust chili gradually for desired heat.
  • Curry tastes even better the next day as flavors meld.
  • Freezes well up to 3 months; reheat gently to maintain texture.
  • For lighter or tangier curry, substitute coconut milk with plant-based yogurt.
Keyword Cauliflower curry, chickpea curry, creamy curry, gluten-free curry, healthy weeknight meal, one-pot curry, plant-based dinner, vegan curry