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Home Collections Curries

Cauliflower and Chickpea Curry

By:Nagi
Published:28 Sep '16Updated:16 Dec '20
89 Comments
Recipe v Dozer v

This Cauliflower and Chickpea Curry is an authentic Indian homestyle curry that is one of those rare gems that’s made with spices that are sold at local supermarkets. It is made from scratch, loaded with classic Indian spicy flavours, and it’s super healthy too.

Use this recipe for curry sauce as a base and toss in whatever veggies and proteins you want!

This Cauliflower and Chickpea Curry is an authentic Indian homestyle recipe that's healthy and made with everyday ingredients! www.recipetineats.com

Cauliflower Chickpea Curry

I know most people do Meat Free Monday. It has a nice ring to it, doesn’t it? But in my world, meat free meals are towards the end of the week after I’ve depleted my supply of fresh meat from weekend grocery shopping.

So for RecipeTin Eats, it’s Meat Free Wednesday, not Monday.

Let me try announcing that, see if it has the same ring to it.

Meat Free Wednesday is here!!!

Hmmm. Nope. Doesn’t sound quite the same, does it?

Oh well! Let’s blow right past that to today’s meat-free offering: This Cauliflower and Chickpea Curry. 🙂

This Cauliflower and Chickpea Curry is an authentic Indian homestyle recipe that's healthy and made with everyday ingredients! www.recipetineats.com

This Cauliflower and Chickpea Curry is an authentic Indian homestyle recipe that's healthy and made with everyday ingredients! www.recipetineats.com

I absolutely adore Indian food. I don’t eat Indian out as often as I want because Indian restaurant food in Australia – and I think in many Western countries – is notoriously high in fat. Delicious, but not that good for you. 😞 At least, not the popular curries – Korma, Rogan Josh etc.

As for making it at home, most Indian curries require a trip to an Indian grocery store to track down harder to find spices, like black mustard seeds, fenugreek leaves.

However, this Cauliflower and Chickpea Curry, along with my Butter Chicken, are two rare exceptions. I can make this pretty much anytime I want because I always have the spices in my pantry, a can of some sort of beans plus some kind of veggie suitable for throwing in.

It’s a standby curry!!! I love it!

This Cauliflower and Chickpea Curry is an authentic Indian homestyle recipe that's healthy and made with everyday ingredients! www.recipetineats.com

When I shared my Vegetarian Mexican Lasagna a couple of weeks ago, I undertook to post a meat free meal every fortnight for the rest of 2016. When it comes to meat-free, I think many carnivores such as myself can be skeptical, worried that the meal won’t be satisfying enough, will lack flavour and oomph.

I don’t think anyone could ever think that about this Chickpea Cauliflower Curry. What do you think? 😉 – Nagi x

PS Don’t skip the yoghurt and a good handful of fresh coriander / cilantro. It really “makes” this dish. ❤️

This Cauliflower and Chickpea Curry is an authentic Indian homestyle recipe that's healthy and made with everyday ingredients! www.recipetineats.com

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This Cauliflower and Chickpea Curry is an authentic Indian homestyle recipe that's healthy and made with everyday ingredients! recipetineats.com

Cauliflower and Chickpea Curry

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Curry, Dinner
Indian
4.91 from 30 votes
Servings4
Tap or hover to scale
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This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour

Ingredients

  • 4 tbsp vegetable oil
  • 1 tbsp ginger finely grated
  • 3 large garlic cloves minced.
  • 1 large onion chopped (brown, white, yellow)
  • 3 tsp coriander powder
  • 1/4 tsp tumeric powder
  • 1 tsp cumin powder
  • 2 tsp paprika
  • 1 1/2 cups chicken stock
  • 800 g / 28 oz can crushed tomato
  • 300 g / 4 cups packed cauliflower small florets (1 small / 1/2 large cauliflower)
  • 400 g / 14 oz can chickpeas drained
  • Salt
  • 1 tsp sugar - optional Note 1
  • 3/4 cup frozen peas 75g
  • 3 tsp garam masala powder Note 2
  • 1/4 cup coriander / cilantro leaves chopped
  • Yoghurt to serve (highly recommended)

Instructions

  • Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
  • Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
  • Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
  • Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
  • Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
  • Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

Recipe Notes:

1. Traditionally, Indian curries are made with fresh tomatoes that are cooked down. I use canned for convenience and also because it makes a nice sauce. But some canned tomato can be a bit sour - the better quality, the sweeter they are (naturally sweet). If you think your curry is a bit sour, it's probably from the tomato so just add a touch of sugar.
2. Garam Masala is an Indian spice mix that is widely available nowadays. In Sydney, it is sold in supermarkets (Woolies, Coles, Harris Farms) in the spice section and costs the same as other herbs and spices.
2. The curry might look watery on the surface even after simmering for 10 minutes, but just give it a good stir because the thick part of the sauce will have settled on the bottom of the skillet.
3. The thickness of crushed canned tomato really varies from brand to brand. If you are using a brand where the tomato is almost pureed so it is more like tomato passata, then your sauce may thicken really quickly. If this happens, just cook with the lid on.
4. This is adapted from a recipe I got from a cookbook I borrowed from the local library! I am not 100% sure which one it was, but I think it was "50 Great Curries of India" by Camellia Panjabi.
5. Nutrition per serving, curry only (excludes rice and yoghurt).
cauliflower-and-chickpea-curry-nutrition

Nutrition Information:

Serving: 552gCalories: 344cal (17%)Carbohydrates: 44.1g (15%)Protein: 10.7g (21%)Fat: 15.8g (24%)Saturated Fat: 2.9g (18%)Polyunsaturated Fat: 12.9gSodium: 933mg (41%)Fiber: 11.6g (48%)Sugar: 11.5g (13%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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89 Comments

  1. Kathy says

    January 13, 2021 at 7:29 pm

    Just made your cauliflower and chickpea curry for dinner. Yet another quick, easy and tasty meal. Thank you for your easy and tasty recipes

    Reply
  2. Jo says

    September 16, 2020 at 6:16 pm

    5 stars
    I love this recipe – so versatile and able to be adjusted depending on what is on hand. Only comment is that the cooking time doesn’t add up to the directions – you say a 20 minute cook, but 8 mins onion fry + 5 mins simmer + 15 mins cauliflower cook + 4 mins extra for spices, peas etc = 32 mins… I didn’t know if this was a mistake in the adding up, or if the times in the directions were incorrect.

    Reply
  3. Ann says

    May 27, 2020 at 1:45 pm

    5 stars
    Pretty tasty dish once again. Definitely a repeater 😉

    Reply
  4. Allison Robinson says

    May 23, 2020 at 3:26 am

    5 stars
    This recipe is so good. We love meat, so I try to use veg quite often. Thank you.

    Reply
    • Nagi says

      May 23, 2020 at 2:33 pm

      You’re so welcome Allison! N x

      Reply
  5. Michelle says

    May 20, 2020 at 7:32 pm

    5 stars
    Sorry forgot to rate it.

    Reply
  6. Michelle says

    May 20, 2020 at 7:30 pm

    Hi Nagi. Love your recipes! Tonight I made the cauliflower and chickpea curry. It was delicious however mine was quite bright red and I noticed your sauce is brownish. Do you think I did not caramelise my onions enough? They were lovely and soft but not really brown? Would appreciate any advice.
    Thanks so much. Making your cauliflower soup tomorrow with left over cauliflower

    Reply
  7. Tina says

    September 28, 2019 at 8:59 am

    5 stars
    Delicious!! I added an additional tsp of Garam Masala. Next time I will double up all the spices. Yep, definitely a keeper and versatile!

    Reply
    • Nagi says

      September 28, 2019 at 1:00 pm

      I’m so happy you loved it Tina ❤️

      Reply
  8. Barb says

    September 24, 2019 at 1:13 pm

    5 stars
    LOVE IT! LOVE IT! LOVE IT!

    Threw in whatever veges were in the fridge and it worked an absolute treat. Can’t wait for leftovers today.

    Thanks again Nagi!

    Reply
    • Nagi says

      September 24, 2019 at 5:53 pm

      Perfect Barb!!

      Reply
  9. Diane says

    August 14, 2019 at 9:41 pm

    Hi! Just wanted to start with that i love your recipes and have made a tonne of them and recommend them to friends and family all the time. With this cauliflower & chickpea curry, i found the 800g of canned tomatoes for a 4 servings recipe, was completely overpowering in flavour and colour and none of the spices were coming through so i had to add double the spices and fry it up on the side to add at the end to get an indian curry flavour to come through. I was wondering if perhaps it should only be half that amount of canned tomato ie 400g for a 4 servings recipe? Your picture shows a lovely brown finished sauce but i had a very bright red sauce. Keen to hear your thoughts! Cheers, Diane.

    Reply
    • Carol says

      February 8, 2022 at 11:34 am

      Hi Diane. I had the same problem with the redness. Doesn’t look as appealing as Nagi’s.

      Reply
  10. Hayley says

    August 14, 2019 at 11:22 am

    I don’t see the onion listed in directions? I imagine it just gets added with the garlic and ginger?

    Reply
    • Nagi says

      August 15, 2019 at 9:38 pm

      Hi Hayley, it’s listed in step 1 – N x

      Reply
  11. Paula says

    August 2, 2019 at 5:35 am

    Could I add pumpkin to this recipe and still be able to freeze it?

    Reply
    • Nagi says

      August 3, 2019 at 5:29 pm

      Sure can Paula!

      Reply
  12. Rebecca says

    May 10, 2019 at 9:38 am

    5 stars
    I love this recipe!! It’s one of the few cauliflower curries I could find without coconut milk. I subbed fresh chopped tomatoes for the canned b/c the tomato was overwhelming. I have made some of your other recipes too (carnitas, Thai green curry) and they have been delicious. Love how clear the recipes are, especially the pictures of the cooking steps. This is a great blog!

    Reply
  13. Rebecca says

    May 10, 2019 at 9:38 am

    I love this recipe!! It’s one of the few cauliflower curries I could find without coconut milk. I subbed fresh chopped tomatoes for the canned b/c the tomato was overwhelming. I have made some of your other recipes too (carnitas, Thai green curry) and they have been delicious. Love how clear the recipes are, especially the pictures of the cooking steps. This is a great blog!

    Reply
  14. Mavis says

    January 14, 2019 at 8:02 am

    5 stars
    Tried this tonight but used veggie stock instead of chicken to make it fully vegetarian. Was so yummy and filling!

    Oh btw the measurement for the stock is missing a metric value. Thanks for including both metric and imperial in all your recipes!

    Reply
    • Nagi says

      January 14, 2019 at 6:57 pm

      Thanks for this Mavis – I’ll have this changed!

      Reply
  15. Alice says

    September 9, 2018 at 8:32 am

    Hi Nagi!
    LOVE all your recipes! Every single one has been a hit so far. Since having a baby your veg curry and other freezer friendlies have been my go to!
    Just wondering… how would I add tofu to this for a bit more protein?
    Alice x

    Reply
    • Nagi says

      September 10, 2018 at 8:31 pm

      Hi Alice! I would use firm tofu and just add cubes in – YUM! 🙂 N x

      Reply
    • Naomi says

      October 7, 2019 at 8:45 pm

      I would also suggest paneer cheese 🙂

      Reply
  16. Belle says

    August 12, 2018 at 7:18 pm

    5 stars
    Hi Nagi,

    We’re about to implement a weekly meat-free (one)day in our house! This one is on the list. How would you suggest I prepare the meal with dried chick peas? Thanks heaps!

    Reply
  17. Ev says

    February 2, 2018 at 8:01 pm

    5 stars
    Deliciously satisfying! I threw in a lonely carrot, and a zucchini. I’m looking forward to the leftovers!

    Reply
  18. Susan says

    January 31, 2018 at 5:25 am

    5 stars
    This looks delicious!! I’m exicted to try it. I would love to see your take on a great Biryani!

    Reply
    • Nagi says

      January 31, 2018 at 6:35 pm

      It’s most definitely on my list!

      Reply
  19. azadeh says

    November 8, 2017 at 2:49 am

    5 stars
    this is the third dish I made from your blog, and so far all of them have turned out delicious. this curry was really good! thank you for your recipes–they make me feel like a chef! 🙂

    Reply
    • Nagi says

      November 12, 2017 at 2:13 pm

      That’s terrific to hear Azadeh! So glad you enjoyed this, thank you for letting me know! N x

      Reply
  20. Karen says

    August 22, 2017 at 10:45 am

    5 stars
    Made this for dinner tonight….exactly according to the recipe. It was delicious. Initially I was a little concerned about the number of spices, but it was very good and definitely a keeper! So glad to have found your blog! Thanks!

    Reply
    • Nagi says

      August 23, 2017 at 7:12 pm

      Thanks for the great review Karen! I’m SO pleased to hear you enjoyed it! N xx

      Reply
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