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.
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.
I received a complimentary copy of Frugal Vegan to facilitate this review. All opinions are my own.
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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!
- Linda
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
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make cauliflower chickpea curry
- 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 a simple tomato cucumber and bell pepper salad.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Cauliflower Chickpea Curry
Ingredients
- 1 Tablespoon extra virgin 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 broth.1 Tablespoon extra virgin olive oil, 1 medium onion, 2 cloves garlic, 2 Tablespoons curry powder, 1 bay leaf, 1 head cauliflower florets, 3 medium red potatoes, 1-15 ounce can crushed tomatoes, 1-15 ounce can chickpeas , 2 cups vegetable broth
- 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.1 cup frozen peas, 1-14 ounce can coconut milk, salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
Stephanie Cristina says
This was wonderful! Perfectly seasoned and veggies still had a little crunch! I didn’t have peas, but did have some fresh green beans which I used instead. I used the coconut milk and may add a little coconut cream next time to make it even a little more rich, although it was perfect as is!!!!!!
Thank you for another wonderful recipe!!!!
Amy Katz says
Green beans are so great in curry. I'm so glad you enjoyed it, Stephanie!
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.