This Cauliflower and Chickpea Curry is an authentic Indian homestyle recipe that's healthy and made with everyday ingredients!
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5 from 17 votes

Cauliflower and Chickpea Curry

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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Curry, Dinner
Cuisine: Indian
Servings: 4
Calories: 344kcal
Author: Nagi | RecipeTin Eats


  • 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)


  • 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, garnished with reserved coriander and yoghurt on the side.


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).


Serving: 552g | Calories: 344kcal | Carbohydrates: 44.1g | Protein: 10.7g | Fat: 15.8g | Saturated Fat: 2.9g | Polyunsaturated Fat: 12.9g | Sodium: 933mg | Fiber: 11.6g | Sugar: 11.5g