A hearty one-pot meal, vegan Cauliflower Chickpea Curry is easy to prepare in under an hour. You can make it with or without coconut milk to suit your taste. This fragrant dish is delicious on its own or with rice or your favorite grain.
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I received a complimentary copy of Frugal Vegan to facilitate this review. All opinions are my own.
Vegetable curries are easy to make at home with minimal ingredients. 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 another flavorful meal I make regularly.
This tasty vegan curry is from the amazing cookbook Frugal Vegan by Katie Koteen and Kate Kasbee of Well Vegan. You're sure to enjoy it whether you choose to add the optional coconut milk or not.
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Why you'll love this recipe
- It's super flavorful and can be made with our without coconut milk.
- You can make it in under an hour.
- The leftovers taste incredible, plus they are freezer friendly.
Ingredients
- Olive oil (or omit and saute in water, if you prefer)
- Onion
- Fresh garlic
- Bay leaf
- Cauliflower
- Red potatoes
- Canned crushed tomatoes
- Canned chickpeas
- Vegetable stock (or water)
- Frozen peas
- Full-fat coconut milk or reduced-fat "lite" coconut milk (optional)
- Salt and pepper
Variations
- Add other veggies like carrots, red bell pepper, and broccoli
- Leave out the red potatoes or use yellow potatoes or sweet potatoes
- Use fire-roasted diced tomatoes for extra flavor
- Prefer a spicy curry? Add in red pepper flakes, cayenne pepper, or use a spicy curry powder
- Top with fresh cilantro leaves
- Add a squeeze of fresh lime juice
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
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, stirring occasionally
- Stir in 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.
Amy's tip
Before pouring in the coconut milk, take a taste of the curry to decide whether you want to add it or not. You can also divide the curry and add coconut milk to part of it and leave the other part without it!
Serving suggestions
Cauliflower Chickpea Curry can be enjoyed on its own or served with rice or other grains.
Or try it with a salad on the side like avocado and hearts of palm salad or tomato cucumber and bell pepper salad.
Storing and freezing
Leftover curry can be refrigerated in an airtight container for 3 days or frozen for up to 3 months. However, if you plan to freeze it, leave out the coconut milk. You can add it later to the reheated curry.
I recommend freezing individual servings in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need ½ cup of dried chickpeas which will be approximately 1½ cups when cooked.
Curry powder is a blend of spices including turmeric, cumin, and ginger. Despite its name, it doesn't contain curry leaves.
Adding coconut milk to a curry makes it creamy with a hint of sweetness. It also makes it less spicy.
More vegan curry recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Cauliflower Chickpea Curry
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Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, diced small
- 2 cloves garlic, minced
- 2 Tablespoons curry powder
- 1 bay leaf
- 1 head cauliflower florets, cut in pieces
- 3 medium red potatoes, cut in ½-inch chunks
- 1-15 ounce can crushed tomatoes
- 1-15 ounce can chickpeas , rinsed and drained
- 2 cups vegetable broth, (or water)
- 1 cup frozen peas
- 1-14 ounce can coconut milk, (optional) full-fat recommended or reduced-fat (lite)
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot 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 says
Hi Amy, I don’t see where it says how much coconut milk. The whole can?
Thanks!
Amy Katz says
Hi Terri, you can use the whole can or just drizzle in as much as you like.