Vegan Cauliflower Chickpea Curry

4.88 from 8 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Fusion, Indian

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 247kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

Reprinted with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.

Nutrition information does not include the optional coconut milk.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If freezing the curry, leave out the coconut milk. Freeze for up to 3 months.

Nutrition