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!
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. 🙂
I absolutely adore Indian food. I don’t eat Indian out as often as I want because Indian 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!
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. ❤️
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Cauliflower and Chickpea Curry
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:
Nutrition Information:
LIFE OF DOZER
Memories of when he was a puppy…..You just can’t get mad when you come home and are greeted with a sight like this…. At least he didn’t get into my SHOES!
Pretty tasty dish once again. Definitely a repeater 😉
This recipe is so good. We love meat, so I try to use veg quite often. Thank you.
You’re so welcome Allison! N x
Sorry forgot to rate it.
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
Delicious!! I added an additional tsp of Garam Masala. Next time I will double up all the spices. Yep, definitely a keeper and versatile!
I’m so happy you loved it Tina ❤️
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!
Perfect Barb!!
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.
I don’t see the onion listed in directions? I imagine it just gets added with the garlic and ginger?
Hi Hayley, it’s listed in step 1 – N x
Could I add pumpkin to this recipe and still be able to freeze it?
Sure can Paula!
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!
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!
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!
Thanks for this Mavis – I’ll have this changed!
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
Hi Alice! I would use firm tofu and just add cubes in – YUM! 🙂 N x
I would also suggest paneer cheese 🙂
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!
Deliciously satisfying! I threw in a lonely carrot, and a zucchini. I’m looking forward to the leftovers!
This looks delicious!! I’m exicted to try it. I would love to see your take on a great Biryani!
It’s most definitely on my list!
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! 🙂
That’s terrific to hear Azadeh! So glad you enjoyed this, thank you for letting me know! N x
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!
Thanks for the great review Karen! I’m SO pleased to hear you enjoyed it! N xx