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    Home » Recipes » Vegan Main Dish Recipes

    Cauliflower Chickpea Curry (Vegan)

    By: Amy Katz · Published: Oct 2, 2017 · Last modified: Jan 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan

    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.

    Individual serving of curry in a white bowl with gold spoons and serving bowl in the background.

    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 Cookbook with bowl of curry in the background.

    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.

    Creamy Chickpea Curry from Frugal Vegan is vegan and gluten-free. It's made with garbanzo beans, cauliflower, potatoes, and peas.

    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.

    1. 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.
    2. Bring to a simmer, lower the heat and continue to simmer gently for about 20 minutes or until the potatoes are just tender.
    3. 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.

    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! ★★★★★

    Chickpea Curry (Frugal Vegan)

    Cauliflower Chickpea Curry

    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.
    4.89 from 9 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course
    Cuisine: Fusion
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 138kcal
    Author: Amy Katz

    Equipment

    • Dutch Oven

    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
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    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

    From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.
    Splurge: Add 1 (14-oz [396-g]) can of culinary (full-fat!) coconut milk before serving.
    Nutrition information does not include the optional coconut milk.
    Note from Amy: The leftovers are fabulous the next day! You can store them in the refrigerator for up to 3 days. 
    If freezing the curry, leave out the coconut milk.
     
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    Nutrition

    Calories: 138kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Sodium: 341mg | Potassium: 656mg | Fiber: 4g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 29.4mg | Calcium: 37mg | Iron: 1.9mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Terri

      June 17, 2021 at 3:04 pm

      Hi Amy, I don’t see where it says how much coconut milk. The whole can?
      Thanks!

      Reply
      • Amy Katz

        June 17, 2021 at 4:41 pm

        Hi Terri, you can use the whole can or just drizzle in as much as you like.

        Reply
    2. Donna

      May 17, 2021 at 7:39 pm

      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?

      Reply
      • Amy Katz

        May 18, 2021 at 9:16 am

        I find they are all pretty similar. You might like the "lite" canned coconut milk better because it's more watered down.

        Reply
    3. Christina

      October 16, 2020 at 12:17 pm

      5 stars
      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!

      Reply
      • Amy Katz

        October 16, 2020 at 12:26 pm

        I'm so happy you enjoyed it, Christina!

        Reply
    4. Cindy

      May 05, 2020 at 9:25 am

      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

      Reply
      • Amy Katz

        May 06, 2020 at 11:18 am

        Thank you so much, Cindy!

        Reply
    5. Linda

      April 21, 2020 at 4:28 pm

      5 stars
      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!

      Reply
      • Amy Katz

        April 22, 2020 at 12:50 pm

        That's fantastic, thanks Linda!

        Reply
    6. helen Papathanasiou

      April 20, 2020 at 6:16 am

      5 stars
      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.

      Reply
      • Amy Katz

        April 20, 2020 at 9:04 am

        I'm happy you both enjoyed it! I love using fire roasted tomatoes, too.

        Reply
    7. Shari

      March 24, 2020 at 11:35 am

      5 stars
      Delicious and simple to make! The whole family loved it over basmati rice, and it was even better the next day!

      Reply
      • Amy Katz

        March 24, 2020 at 11:38 am

        I'm so happy to hear this, Shari!

        Reply
    8. Linda

      March 23, 2020 at 7:13 am

      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?

      Reply
      • Amy Katz

        March 23, 2020 at 7:59 am

        Hi Linda! Yes, you can use the lite coconut milk instead. Enjoy!

        Reply
        • Linda

          March 24, 2020 at 7:10 am

          Thanks! I will leave a review once I make it!

          Reply
    9. Bonnie

      January 15, 2020 at 2:54 pm

      So delicious on a -40 day. I had a friend over and she loved it too. (I forgot the peas.)

      Reply
      • Amy Katz

        January 15, 2020 at 3:35 pm

        Fantastic, thanks Bonnie!

        Reply
    10. Jami K

      January 11, 2020 at 8:44 am

      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?

      Reply
      • Amy Katz

        January 13, 2020 at 12:59 pm

        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!

        Reply
    11. Deb

      June 22, 2019 at 5:24 pm

      4 stars
      Delicious. Thanks for sharing. Added cumin, coriander, paprika, ginger and extra garlic

      Reply
    12. Donna Steward

      January 11, 2019 at 9:00 am

      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?

      Reply
      • Amy

        January 11, 2019 at 10:33 am

        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.

        Reply
    13. Mary Ann Felix

      November 03, 2018 at 7:25 pm

      5 stars
      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!

      Reply
      • Amy

        November 05, 2018 at 8:24 am

        That's wonderful to hear, Mary Ann! Thank you for sharing your version, too!

        Reply
    14. Rachael Neusch

      April 01, 2018 at 3:38 pm

      5 stars
      This was the first curry I made and it was deliciou!. Next time I will use 1 1/2 cans of coconut milk.

      Reply
      • Amy

        April 01, 2018 at 8:41 pm

        I'm so happy your enjoyed it, Rachael!

        Reply
    15. Kristen

      January 16, 2018 at 4:31 pm

      How much coconut milk do you add if you want to use it!!

      Reply
      • Amy

        January 16, 2018 at 4:32 pm

        One can of coconut milk. I highly recommend adding it!

        Reply
    16. Silvia Andonie

      November 28, 2017 at 7:27 am

      5 stars
      Hello.. I did chickpea curry recipe and it was easy and delicious! Thank you!

      Reply
      • Amy

        November 28, 2017 at 9:03 am

        Thank you, Silvia! I'm happy you enjoyed it.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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