• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Yummy Bowl
  • Home
  • RECIPES
    • Seasonal Recipes
    • Popular Recipes
    • 30-Minute Meals
    • Appetizers
    • Dinner
      • Vegan Dinner
      • Chicken
      • Beef
      • Fish
    • Soups
    • Breakfast
    • One-Pot & Casseroles
    • Sides
      • Salads
      • Potato
    • Pasta
    • Desserts
    • Other Categories
      • Sandwiches & Wraps
      • Dairy Free
      • Vegetarian
      • Drinks
      • Sauces, Condiments, Dips
  • About
    • About TYB
    • Work With Me
    • Contact
    • Terms and Conditions
    • Disclaimer
    • Privacy Policy
  • START A BLOG
  • SHOP
    • PRINTABLES
    • LIGHTROOM PRESETS
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    The Yummy Bowl » Recipes » Popular Recipes

    Creamy Vegan Chickpea Cauliflower Curry

    Jan 10, 2022 · Modified: Mar 17, 2023 by Julia | The Yummy Bowl · This post contains affiliate links · 15 Comments

    1566 shares
    • Facebook
    • Yummly
    Skip To Recipe
    Vegan Chickpea Curry With Cauliflower pinterest

    This super easy and ultra-creamy Vegan Chickpea Cauliflower Curry will become your new favorite weeknight dinner recipe. The mouth-watering sauce is made with crushed tomatoes, chickpeas, cauliflower, garlic, onions, coconut milk, and plenty of heartwarming spices.

    So much flavor!

    Chickpea and Cauliflower Coconut Curry

    There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

    Jump to:
    • Why It's Yummy
    • Ingredients
    • Equipment
    • Instructions
    • Tips
    • Serving Suggestions
    • Freezing and Storing Instructions
    • FAQ
    • Want More Yummy?
    • Vegan Chickpea Cauliflower Curry

    Why It's Yummy

    • An easy one-pot meal that uses simple ingredients and you can throw together in less than 30-minutes!
    • Healthy for you - Not only is this a great way to incorporate vegetables and plant protein in your diet, but it's the perfect dish to always keep in your back pocket! It is perfect to serve over rice and naan bread and vegetarians/vegans will love how healthy it is.
    • So. Much. Flavor. - This curry recipe uses simple Indian spices (that you already have on hand!) and a little bit of red curry paste that in my opinion is just irreplaceable in curry dishes. This dish is bursting with flavor!
    • If you love similar and Indian food flavors be sure to try these recipes next: Slow Cooker Massaman Beef Curry, Thai Red Pumpkin Curry, Thai Red Curry Chicken Noodles, Turmeric Coconut Chicken Curry, One Pot Curry Coconut Noodles | Gluten free and Vegan.
    Chickpea-Cauliflower-Curry-8-1

    Ingredients

    My few comments on the ingredients + don't forget to read the Tips section!

    The full recipe and ingredients can be found in the recipe card below this post.

    Ingredients for Chickpea Cauliflower Curry
    • Red curry paste - If you don't have this, you can use massaman paste or simple tomato paste instead. However it will not give the same flavor but sure will help with the overall flavors. If using tomato paste, you'll be missing the heat in the dish. Taste the curry for spiciness during the whole process. To fix this, you'll want to add some red pepper flakes, caynne pepper or chili powder. This easy chickpea curry is creamy and relatively mild, but does have a little spicy kick in it!
    • Cauliflower - cut the florets into bite size pieces, try to get them equally the same size if possible (ensures better and even cooking). You'll need about 3-4 cups of florets. Not a fan? No worries, use fresh spinach, broccoli, kale, mushrooms, red bell peppers, sweet potatoes instead. Or use a combination of two-three veggies. My favorite is sweet potatoes and spinach! Have yo tried my Vegan Sweet Potato Lentil Stew.
    • Coconut milk - low or full-fat coconut milk, really doesn't make that of a difference to be honest. However, it should be unsweetened coconut milk without any additives.
    • Chickpeas (garbanzo beans) - for a quick meal, choose canned chickpeas. Make sure to drain and wash them well due to the high sodium liquid that they come with. Alternatively if using dry chickpeas, let them soak in water (add water 3 times more than chickpeas amount) overnight. Use 2 x 15oz cans for a richer and thicker curry. But depending on how light or heavy I want my curry I will sometimes add only 1 can. 
    • Vegetable stock - adds more flavor but feel free to use warm water instead. Alternatively, bouillon cubes or stock powder will work here too.
    • Fresh Lime juice - a generous heaping tablespoon to balance all the flavors is essential. However if not sure, or not use lime juice in your dishes, leave it for your guests to drizzle over individual serving plates as much as they need to
    • Ginger - I have added a generous spoonful of fresh ginger. Ginger gives a bit of zing to the sauce as well as a spicy kick. The more you add the more spicy it will get.
    • Garlic - I have written two medium garlic cloves for the recipe. This is important, as garlic in season and out of season greatly varies in terms of it's shape and flavor. Sometimes only 2 garlic cloves is more than enough if it is a ''stronger'' garlic. Use your best judgement and experience!

    Equipment

    • Measuring Spoons
    • Measuring Cup
    • Cast Iron Skillet
    • Garlic Press

    Instructions

    Heat up a large dutch oven or pot with cooking oil, add onion and cook until translucent (4-5 minutes.)

    Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.

    This image has an empty alt attribute; its file name is cauliflower-chickpea-curry-2.jpg

    Next, follow with cauliflower and season with salt.

    Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.

    This image has an empty alt attribute; its file name is cauliflower-chickpea-curry.jpg

    After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.

    Add coconut milk last and simmer for another 5 -10 minutes on low.

    This image has an empty alt attribute; its file name is cauliflower-chickpea-curry-1-2.jpg

    Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.

    Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.

    Tips

    • Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.
    • Don't simmer for too long or boil once you add the coconut milk. It will start to separate.
    • Make ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients added, just simmer until the curry thickens to your liking.
    • It is still a relatively mild creamy curry. To make it more spicy, add red pepper flakes, more red curry paste, ginger, garlic.
    • If you have any cauliflower leftovers make these Vegetarian Patties With Broccoli, Cauliflower And Spinach for next day lunch or dinner. And chickpeas also make a delicious hummus with roasted red pepper.
    Chickpea and Cauliflower Coconut Curry

    Serving Suggestions

    As most of you know, curry is served with rice (I like to use brown rice for a healthier option) and homemade GF naan bread. You can serve with regular bread (gluten-free if using), rice, quinoa, potatoes, any grain that has a gluten-free label if this is a concern for you. I have also served this as a thicker soup, with bread on the side.

    Don't forget the toppings! Mango chutney, yogurt on the side, bean sprouts, shredded coconut, toasted nuts, green onions, chives, chopped red onion, cilantro, basil, parsley will all be a great addition and give lots of flavor to this curry.

    Freezing and Storing Instructions

    Let the curry cool completely, and transfer to airtight containers, refrigerate and consume within 2-3 days. By the way, the best time to freeze the curry or any dish is on the same day it was prepared. This way it will remain fresh for longer and retain its nutritional value. Or freeze for 2-3 months.

    After thawing, however, the texture will change slightly which is very common with cream sauce, ‘’milk’’ based recipes.

    To restore its first look (as much as we can after thawing), and make it more creamy stir in fresh coconut milk or heavy cream (or vegetable stock, boiled water) when reheating.

    The bottom line, some foods just don't freeze well. Avoid freezing creamy recipes unless you really need to freeze the leftovers.

    Read more about the safe freezing, storing, and thawing process USDA website.

    chickpea and cauliflower curry served with rice

    FAQ

    Are Chickpeas a Superfood?

    As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, help you to lose weight, and reducing the risk of several diseases.
    Also, chickpeas are full of protein, vitamins and minerals, which is why they are often included in many healing diets.

    What can I use instead of coconut milk in a curry?

    As much as I love coconut milk, I know that not everyone likess the taste of it. However to mask coconut taste, try adding a bit more spices to your curry dish or use an alternative substitute like:
    Greek yogurt
    Heavy cooking cream - perfect for curries! 
    Sour cream
    Plant-based or regular milk

    I hope you enjoy this delicious vegan chickpea cauliflower curry!

    Thank you

    Julia

    Easy One Pot Weeknight Dinners

    • One Pot Curry Coconut Noodles | Gluten free and Vegan!
    • Easy Taco Dinner Party Board
    • Thai Red Curry Chicken Noodles
    • Turmeric Coconut Chicken Curry
    • Butter Chicken Masala

    Want More Yummy?

    Join the TYB Community by subscribing to my newsletter and follow me on Instagram, Facebook, Twitter, and Pinterest to get the latest yummy recipe updates.

    Chickpea-Cauliflower-Curry-8-1

    Vegan Chickpea Cauliflower Curry

    This super easy and ultra-creamy Vegan Chickpea Cauliflower Curry will become your new favorite weeknight dinner recipe. The mouth-watering sauce is made with crushed tomatoes, chickpeas, cauliflower, garlic, onions, coconut milk, and plenty of heartwarming spices. So much flavor!
    5 from 12 votes
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Main Course
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 5 portions
    Calories: 310kcal

    INGREDIENTS

    • 2 tablespoon cooking oil (grapeseed, coconut or avocado oil)
    • 1 onion medium chopped
    • 2 fresh garlic cloves minced
    • 1 tablespoon ginger grated
    • 2 tablespoon fresh cilantro chopped
    • 4 cup cauliflower florets
    • 1 tablespoon red curry paste
    • 1 tablespoon curry powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon cumin ground
    • 1 13.5 oz can of crushed tomatoes
    • 2 cans (15 oz) chickpeas (garbanzo beans) drained and rinsed
    • 1 can light coconut milk or full fat both are suitable
    • 1 cup vegetable stock or buillon cube
    • 1 teaspoon salt
    • black pepper to taste
    • 1 medium whole lime juice (or to taste) juiced

    INSTRUCTIONS

    • Heat up a large nonstick pot with oil, add onion and cook until translucent. (4-5 minutes.)
    • Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.
    • Next, follow with cauliflower and season with salt. Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.
    • After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.
    • Add coconut milk last and simmer for another 5 -10 minutes on low.
    • Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.
    • Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.
    Prevent your screen from going dark

    NOTES

    • Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.
    • Make-ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients are added, just simmer until the curry thickens to your liking.
    • It is still a relatively mild creamy curry. To make it spicier, add red pepper flakes, more red curry paste, ginger, garlic.

    PRIVATE NOTES

    Click here to add your own private notes.
    Nutrition Facts
    Vegan Chickpea Cauliflower Curry
    Amount Per Serving
    Calories 310 Calories from Fat 168
    % Daily Value*
    Fat 18.7g29%
    Saturated Fat 11g69%
    Sodium 933mg41%
    Potassium 440mg13%
    Carbohydrates 30.4g10%
    Fiber 6.5g27%
    Sugar 12.4g14%
    Protein 8.6g17%
    Calcium 78mg8%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    Note: Nutrition information is estimated and varies based on products used.

    Full Nutrition Disclaimer can be found here.

    « Easy Steak Fajita Tacos
    Easy Low Carb Keto Lettuce Wraps With Chicken (PF Chang's Copycat Recipe) »
    1566 shares
    • Facebook
    • Yummly

    Reader Interactions

    Comments

    1. Niki

      October 23, 2020 at 5:28 am

      Looks delicious, I'm going to try it soon. 🙂

      Reply
      • Julia

        October 26, 2020 at 8:21 pm

        Thank you so much Niki, can't wait to hear how you go!

        Reply
        • Lesley

          August 11, 2021 at 2:50 am

          5 stars
          I made this recipe for supper tonight, following the recipe pretty closely. It was really delicious... Tasty, creamy and a little spicy. Will definitely be making it again.

          Reply
          • Julia

            August 11, 2021 at 11:21 pm

            Thank you, Leslie, this is one of our favorite curries to make! Glad you liked it!

            Reply
    2. Amanda Wren-Grimwood

      February 14, 2022 at 10:41 am

      5 stars
      Cauliflower is so good in curries and teaming it with chickpeas makes it a delicious hearty meal.

      Reply
      • Julia | The Yummy Bowl

        February 14, 2022 at 11:25 am

        Agree, nutritious and delicious! Thank you Amanda!

        Reply
    3. Dannii

      February 14, 2022 at 10:58 am

      5 stars
      I love a chickpea curry for a vegan alternative. Yours looks amazing.

      Reply
      • Julia | The Yummy Bowl

        February 14, 2022 at 11:25 am

        Thank you so much Danii!

        Reply
    4. Kechi

      February 14, 2022 at 12:19 pm

      5 stars
      I have been looking for new curry recipes and am bookmarking this one to make. I love that this is vegan too!

      Reply
      • Julia | The Yummy Bowl

        February 14, 2022 at 4:02 pm

        Thank you Kechi, hope it becomes your family favorite too!

        Reply
    5. Holley

      February 14, 2022 at 12:57 pm

      5 stars
      I love how this is a one pot meal and can be made in big batches. It's easy to store in the freezer and just bouncing with flavors!

      Reply
      • Julia | The Yummy Bowl

        February 14, 2022 at 4:01 pm

        So easy right! Thank you Holley!

        Reply
    6. Helen

      February 14, 2022 at 12:58 pm

      5 stars
      We love curry and this looks like a great one - so creamy and delicious!

      Reply
      • Julia | The Yummy Bowl

        February 14, 2022 at 4:01 pm

        Thank you so much Helen!

        Reply
    7. Nohemi

      October 20, 2022 at 5:46 am

      5 stars
      I just made this for dinner, I followed the recipe except I didn’t add salt because there was already so much sodium in the vegetable stock. I also added avocado, green onions, and spinach. Delicious! It took me longer than 30 minutes though.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

    More about me →

    Seasonal Favorites

    • Cranberry Orange Mini Loaves Breads (Gluten-Free)
      Cranberry Orange Mini Loaves Breads (Gluten-Free)
    • Ham And Potato Casserole Cornflakes
      Ham and Potato Casserole With Cornflakes
    • Whipped Sweet Potatoes with bacon
      Whipped Sweet Potatoes
    • apple pie filling in a glass jar
      Stovetop Apple Pie Filling
    • Cranberry Sauce With Mandarin Oranges in a bowl
      Cranberry Sauce With Mandarin Oranges
    • Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
      Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)

    Readers Favorites

    • Easy Chicken Broccoli Rice Casserole
      Easy Chicken Broccoli Rice Casserole
    • Hashbrown Breakfast Casserole
      Gluten Free Hash brown Breakfast Casserole (Farmer's Casserole)
    • Easy Mexican Slaw Recipe
    • Easy Breakfast Casserole With Bacon
      Easy Breakfast Casserole with Bacon (Breakfast Strata)
    • Unstuffed Cabbage Roll
      Unstuffed Cabbage Rolls With Rice (Lenivie Golubtsi)
    • cheesy and creamy potato au gratin in a white rectangular baking dish
      Creamy Au Gratin Potatoes

    Connect With Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Julia | The Yummy Bowl. Created with the Feast Plugin.