Creamy Cauliflower Chickpea Curry
When the temperatures drop and the evenings get longer, there’s nothing more comforting than a warm, flavorful meal to cozy up with. This Creamy Cauliflower Chickpea Curry is the perfect winter recipe—hearty, nourishing, and packed with bold spices that’ll warm you from the inside out.
Not only is this dish incredibly satisfying, but it’s also a breeze to make. Whether you’re looking for a plant-based dinner option, a quick weeknight meal, or a dish to batch cook for easy leftovers, this curry has you covered.
Ready to bring some warmth and spice to your table? Let’s dive into the recipe!
Prep Time: 5 minutes Cook Time: 30 minutes
Yield: 4 servings Serving Size: 2 3/4 cups
Ingredients:
- 1 tbsp. olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tbsp. curry powder, medium
- 1 tsp. ground cumin
- 1/2 tsp. garam masala
- 1/4 tsp. ground turmeric
- 1/4 tsp. chilli powder
- 14.5 oz. canned diced tomatoes
- 1 tbsp. tomato puree
- 200ml reduced-fat coconut milk
- 1 cup low-sodium vegetable stock
- 1 medium cauliflower, chopped
- 2-15.5 oz. cans chickpeas, drained
Directions:
- Heat 1 tbsp. of oil in a large pan on medium heat.
- Add to the pan the onion and cook for a few minutes. Then add the minced garlic and grated ginger. Cook for another minute and stir to prevent burning.
- Next add the spices, curry powder, cumin, garam masala, turmeric, and chili powder. Cook for a minute until fragrant.
- Next, add the chopped tomatoes and tomato puree. Stir and let cook for another minute.
- Add the mixture into a blender or food processor and blend until smooth. Then return back to the pan on a low simmer.
- Next add the coconut milk, vegetable stock, and chopped cauliflower. Bring to a simmer for 10 minutes then add the chickpea and cook for another 15 minutes.
- The cauliflower should be soft but still have a bit of bite, cook for longer if you prefer it softer.
- Garnish with some fresh coriander and coconut milk and serve with brown rice or quinoa.
Tips and Tricks:
- Like it spicy? Add more chili powder, fresh chilies, or a pinch of cayenne pepper. Prefer mild? Reduce the spice and add a little extra coconut milk or plain yogurt for balance.
- Add a splash of lemon juice or a sprinkle of garam masala at the end of cooking to brighten the dish.
- Use pre-chopped cauliflower florets and canned chickpeas to cut down on prep time.
Nutrition Facts:
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