A hearty one-pot meal, vegan Cauliflower Chickpea Curry is easy to make in under an hour. Serve this fragrant budget-friendly dish on its own or with rice or your favorite grain.
I received a complimentary copy of Frugal Vegan to facilitate this review. All opinions are my own.
Vegan Curry Recipes
Vegetable curries are easy to make at home with minimal ingredients. I love making them because they tend to be really flexible so you can use whatever ingredients you have on hand.
Some of my favorites are Green Bean Curry and Cabbage Coconut Curry. And this Cauliflower Chickpea Curry is such a flavorful meal. It's surprisingly easy to make, too.
This vegan curry is from the amazing cookbook Frugal Vegan by Katie Koteen and Kate Kasbee of Well Vegan.
Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking
Besides showcasing a wide variety of flavors, I love how this cookbook makes all the recipes affordable by indicating which ingredients are an optional splurge. And the photography is beautiful. I get hungry every time I look through the book!
You'll find recipes for breakfast, lunch, and dinner, plus snacks and dessert. Some of my favorites from the cookbook include Beer Battered Avocado Tacos, Crunchy Thai Salad, and Mushroom Stroganoff.
For this curry recipe, the optional splurge ingredient is coconut milk. While I like to add it so that the stew nice and creamy, it's just as delicious without it.
And without the coconut milk, this recipe works really well as part of a vegan Mediterranean diet. It's loaded with vegetables, beans, and spices. However, since this lifestyle is flexible, it's okay to splurge once in a while, if it's in your budget.
Recipe ingredients
Everything you need for this recipe can easily be found at any major supermarket:
- Olive oil (or omit and saute in water, if you prefer)
- Onion
- Fresh garlic
- Curry powder (Generally these blends are fairly mild, but if you like extra heat, look for Madras curry powder.)
- Bay leaf
- Cauliflower
- Red potatoes
- Canned crushed tomatoes
- Canned chickpeas
- Vegetable stock (or water)
- Frozen peas
- Coconut milk (optional)
- Salt and pepper
You may already have these ingredients on hand in your kitchen. And feel free to substitute or add your favorite veggies.
How to make Cauliflower Chickpea Curry
Making Cauliflower Chickpea Curry is very easy once you've chopped the vegetables. Most of the cooking time is hands-off while the stew simmers.
- Heat a little olive oil (or water) and saute the onion. Add the garlic, curry powder and bay leaf and quickly saute. Then add the cauliflower, potatoes, crushed tomatoes, chickpeas and vegetable stock.
- Bring to a simmer, lower the heat and continue to simmer gently for about 20 minutes or until the potatoes are just tender.
- Add the peas and coconut milk, if you’re using it, and cook just another minute. Remove the bay leaf and add salt and pepper to taste.
Doesn't that sound easy? It's perfect for making on weeknights or on the weekends for meal prep.
Cauliflower Chickpea Curry Recipe
This vegan curry can be made in advance and refrigerated for up to 3 days. You can also freeze it, but I recommend freezing it without the coconut milk for a better consistency when defrosted and reheated.
For tips on freezing, refer to USDAÂ Freezing and Food Safety.
And if you enjoy this recipe, I recommend trying Cauliflower Curry Grill Packets during spring and summer grilling season!
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Cauliflower Chickpea Curry
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced small
- 2 cloves garlic, minced
- 2 tablespoon curry powder
- 1 bay leaf
- 1 head cauliflower florets, cut in pieces
- 3 medium red potatoes, cut in ½-inch chunks
- 1-15 oz can can crushed tomatoes
- 1-15 oz can chickpeas, rinsed and drained
- 2 cups vegetable stock , (or water)
- 1 cup frozen peas
- coconut milk, (optional)
- salt and pepper, to taste
Instructions
- Heat the olive oil in a Dutch oven or medium saucepan over medium heat. Add the onion and cook until very soft and just starting to brown, about 12 to 15 minutes. Add the garlic and cook for about a minute before adding the curry and bay leaf. Cook for another 30 seconds. Then add the cauliflower, potatoes, crushed tomatoes, chickpeas and vegetable stock.
- Bring to a simmer, lower the heat and continue to simmer gently for about 20 minutes or until the potatoes are just tender.
- Add the peas and coconut milk, if you’re using it, and cook just another minute. Remove the bay leaf and add salt and pepper to taste.
Notes
Nutrition
Nutritional information is an estimation only.
Terri
Hi Amy, I don’t see where it says how much coconut milk. The whole can?
Thanks!
Amy Katz
Hi Terri, you can use the whole can or just drizzle in as much as you like.
Donna
I've used canned coconut milk in other recipes and it's always very sweet. Is there a brand that you can recommend that is not overwhelming sweet?
Amy Katz
I find they are all pretty similar. You might like the "lite" canned coconut milk better because it's more watered down.
Christina
2 tbspns of curry and cauliflower? Oh, that's a big yes from me. I love curry!!! Am having this for lunch today! So yummy! Oh, didn't add the coconut milk and need to try this soup with it definitely!
Amy Katz
I'm so happy you enjoyed it, Christina!
Cindy
I have really enjoyed your site. Very friendly and easy to see. I have printed quite a few recipes to try in the coming weeks. They look delicious. Thanks! Cindy
Amy Katz
Thank you so much, Cindy!
Linda
I made this tonight and it was amazing! I added the coconut milk at the end and it was so delicious. My house smelled so good, just like our favorite Indian restaurant! This is a recipe that I will be making on a regular basis. Thanks Amy for another winner!
Amy Katz
That's fantastic, thanks Linda!
helen Papathanasiou
Very delicious. This will become a favorite. I added coriander paprika and ginger too, Also used fire roasted tomatoes. I prefer it without the coconut but my daughter loved it with the coconut milk.
Amy Katz
I'm happy you both enjoyed it! I love using fire roasted tomatoes, too.
Shari
Delicious and simple to make! The whole family loved it over basmati rice, and it was even better the next day!
Amy Katz
I'm so happy to hear this, Shari!
Linda
Hi Amy!
I have everything needed to make this except full fat coconut milk. I only have 2 cans of lite. You recommend full fat so my question is, would it work with the lite one or should I omit it all together?
Amy Katz
Hi Linda! Yes, you can use the lite coconut milk instead. Enjoy!
Linda
Thanks! I will leave a review once I make it!
Bonnie
So delicious on a -40 day. I had a friend over and she loved it too. (I forgot the peas.)
Amy Katz
Fantastic, thanks Bonnie!
Jami K
Do you think this would work with cashew cream instead of coconut milk? What amount of cashews and water would you recommend, if it would work?
Amy Katz
Hi Jami! Thanks for your patience. Yes, you can blend 1/2 cup raw cashews with 1/2 cup water. Let me know how you like it!
Deb
Delicious. Thanks for sharing. Added cumin, coriander, paprika, ginger and extra garlic
Donna Steward
This recipe sounds wonderful!
1) There are just the 2 of us, can I freeze the leftovers?
2) Also, how big are the servings?
3) We are not fans of chickpeas, can I sub the chickpeas with Northern Beans?
Amy
Thanks Donna! I hope you enjoy it!
1) Yes, you can freeze the leftovers.
2) The servings really aren't that big, in my opinion. I think you could refrigerate or freeze the leftovers and have enough for a couple more meals.
3) Sure, you can use a different bean, or leave the beans out and add more vegetables.
Mary Ann Felix
I've been on the hunt for an easy, delicious chickpea curry recipe with coconut and this one jumped out at me, so I made it yesterday. IT'S AWESOME! For my version I omitted the oil and cauliflower but it wasn't missed when it came to the taste. Fire roasted tomatoes and extra vegetable stock were added. Also, I threw in some bell pepper and carrots. It was so delicious that my husband tried it and LIKED IT - which makes it a keeper and a new favorite! We had it again tonight with some rice and a salad. It was even better the next day and now it's GONE BABY. I highly recommend this recipe to anyone looking for a nutritious, delicious and easy meal. Thank you!
Amy
That's wonderful to hear, Mary Ann! Thank you for sharing your version, too!
Rachael Neusch
This was the first curry I made and it was deliciou!. Next time I will use 1 1/2 cans of coconut milk.
Amy
I'm so happy your enjoyed it, Rachael!
Kristen
How much coconut milk do you add if you want to use it!!
Amy
One can of coconut milk. I highly recommend adding it!
Silvia Andonie
Hello.. I did chickpea curry recipe and it was easy and delicious! Thank you!
Amy
Thank you, Silvia! I'm happy you enjoyed it.