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.
Just like my sweet potato stew, pumpkin curry, mushroom stroganoff, this creamy curry is a popular vegan food because it’s easy to make and doesn’t require many ingredients.
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Ingredients
- 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!
Check the step-by-step photos below the recipe card.
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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.
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.
Easy One Pot Weeknight Dinners
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Recipe Card
Vegan Chickpea Cauliflower Curry
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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.
VIDEO
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step By Step Photos
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.
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.
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Kelly
Great tasting and easy to make! To my great disappointment, I did not have any curry powder left, So I added more Red curry paste to taste and it still tasted great! Would definitely make again.
Julia
Yes you can sure do that too! So yummy right! Thank you for your comment Kelly!
JoAnne
I'd like to trying this recipe, but can't eat anything even mildly spicy. Are there any changes that can be made to this recipe to keep it from being spicy, yet retain the flavors in this dish? Thanks!
Julia
hi JoAnne! This would be difficult, You'll have to substitute ginger (this could be left out), curry powder (there's nothing that is close BUT you could increase the amount of turmeric and cumin instead) and red curry paste (maybe a good quality tomato paste in a tube instead). The flavor will be different, but with these subs still tasty. Make sure to season the ''curry'' well with salt.
Mariama Phillips
Very good! Thank you. My family loved it.
Julia | The Yummy Bowl
glad you liked it!
Laurie
Loved this super quick and delicious recipe. Although I end up adding things to almost all recipes I make. I added cayenne pepper, broccoli florets, and some lentils because I needed to use them. This was a fave for sure!!
Julia | The Yummy Bowl
Laurie, I literally do the same thing, always! Thank you for comment!
Nohemi
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.
Helen
We love curry and this looks like a great one - so creamy and delicious!
Julia | The Yummy Bowl
Thank you so much Helen!
Holley
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!
Julia | The Yummy Bowl
So easy right! Thank you Holley!
Kechi
I have been looking for new curry recipes and am bookmarking this one to make. I love that this is vegan too!
Julia | The Yummy Bowl
Thank you Kechi, hope it becomes your family favorite too!
Dannii
I love a chickpea curry for a vegan alternative. Yours looks amazing.
Julia | The Yummy Bowl
Thank you so much Danii!
Amanda Wren-Grimwood
Cauliflower is so good in curries and teaming it with chickpeas makes it a delicious hearty meal.
Julia | The Yummy Bowl
Agree, nutritious and delicious! Thank you Amanda!
Connie
This was very good! I added green beans, but otherwise used the recipe. Made basmati rice with butter and cumin seeds with it. Thanks for a great dish!
Niki
Looks delicious, I'm going to try it soon. 🙂
Julia
Thank you so much Niki, can't wait to hear how you go!
Lesley
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.
Julia
Thank you, Leslie, this is one of our favorite curries to make! Glad you liked it!