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 USDA 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 delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.
If you love this recipe, please give it 5 stars! ★★★★★
Cauliflower Chickpea Curry
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced small
- 2 cloves garlic, minced
- 2 Tbsp 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.
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.