Cauliflower Chickpea Curry

**This Cauliflower Chickpea Curry post may contain affiliate links. Read my Disclaimer here.

Read the entire post, if you want to learn about the tips to buy, store, and freeze cauliflower. And of course, more recipe ideas!

Cauliflower chickpea curry is one of my go to recipes that comes together so quick and easy. It is so flavorful, that you will go back for seconds.

This one pot cauliflower chickpea curry goes well with rice and Naan. Perfect Indian meal! [There is a quick video at the end to show you how I make this recipe]

This vegan cauliflower garbanzo bean curry in coconut milk is :

• 1-pot recipe
• Creamy
• VERY flavorful (lots of Indian flavors! My kinda comfort food)
• Quick and Easy
• & Oh! So delicious

What's there not to LOVE?

I go to my happy place with this gluten-free, vegan recipe full of healthy ingredients. This creamy cauliflower curry with coconut milk is perfect for a quick meal.

HOW TO MAKE CAULIFLOWER CHICKPEA CURRY?

To make the curry,

1. Roast the cauliflower florets to give them a nice caramelization and bring out the sweetness. It also speeds up the cooking later in step 5. 🙂
2. Then saute the onions, ginger and garlic. (This is the like classic combination for any Indian curry base).
3. In goes the spice powders. oooh! the flavors!
4. Time to add in the chickpeas and the caramelized cauliflower florets.
5. Cook!
6. Finish off with some creamy coconut milk
7. Delish!

Let's look at some nerdy information about the stars of this dish - Cauliflower and Chickpeas. 🙂

Read on!

Cauliflower (loaded with Vitamin C, Vitamin B-6, antioxidants, and fiber) is a staple ingredient in healthy, low-carb recipes.

BUYING, STORING AND PREPPING CAULIFLOWER

1. Refer the detailed post I have on this very topic. It also gives you a quick tutorial on how-to cut the cauliflower (you will learn a new trick in less than 2 minutes) into florets. You will also find tips on what to look for when you buy the cauliflower and how to prep the cauliflower for immediate use or freeze.

CHICKPEAS

Chickpeas/ Garbanzo beans adds little more texture and the needed protein to the dish. I use canned garbanzo beans to save time. You can use dried chickpeas (Kabuli Chana) for the recipe. Make sure you have soaked, pressure cooked the chickpeas before using in the recipe.

COCONUT MILK

Cauliflower Chickpea Curry uses Coconut Milk to bring in the creaminess to the dish. You can use the canned coconut milk in the recipe. I use Maggi Coconut milk powder to make the coconut milk in most of my recipes {i will add the Amazon link for this at the end of the post}. Just follow the directions on the packet to make the thick or thin coconut milk. It is a good idea to set the heat to lowest possible setting before you add the coconut milk.

STORING LEFTOVERS

Leftovers can be stored in an airtight container and can be used up in a couple of days time. Reheat in a microwave for a few minutes as required or on stove top.

If you are planning to freeze some for latter - Make everything just like in the recipe. Do not add the coconut milk. Cool and freeze. When you are ready to use it, thaw and reheat. Once it comes to a boil, add the coconut milk and serve hot. This way you can be sure that you do not end up with split coconut milk.

MORE CAULIFLOWER RECIPES

• Polenta with cauliflower steak (Vegan + Gluten Free) served with some greens and a delicious roasted bell pepper sauce. Oh, so good and so easy to prepare. 
• How about a quick rice recipe from the Awadhi cuisine called Tehri (also called Tahri)

MORE GARBANZO BEANS RECIPES

• Here is some healthy, hearty, nutritious and elegant Wild Rice with (Black) Garbanzo Beans. This is such an easy and versatile dish. Meatless Mondays just got tastier.
• Quick and easy pasta dish. Vegan pasta with garbanzo beans Flavors of garlic and chilli flakes and rosemary takes the dish to a new level. Simple and nutritious.
• Chana Upkari or Chana Sundal is a simple, healthy and protein rich dish made out of Chana/Garbanzo beans and served as Naivedyam/Prasadam (offering to god) during Hindu festivals.

ADDITIONAL NOTES

• 1 cup = 250 ml  (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
• I have kept the spices to a minimum without losing the delicious Indian curry flavors. Most of these spices are easily available in your local grocery stores.
• Do not over crowd the skillet while roasting the cauliflowers. If required, do it in batches.
• Kashmiri Red chilli powder is mild and gives it a mild hint of heat. You can use paprika instead. If you find that this is light for your palate, here are some ways you can take the heat up a notch OR a few notches :).
  • Add Cayenne Pepper along with the Paprika/ Kashmiri Red chilli powder
  • Use any other ground red chilies
  • Add red chilli flakes.
  • Use some fresh green chillies/Serrano pepper
• Edit 10/09/2020: A reader tried the recipe and found it tad bit spicy. Everyone's palette is different and it is easy to find some of the Indian spices to be spicy. To make this less spicy, you can do the following:
  • Skip the whole red chillies
  • Reduce the quantity of Kashmiri red chilli powder or Paprika. Always adjust to your taste.
  • Increase the quantity of coconut milk. It will tone down the spice level.
  • Skip the garam masala.
  • You can also serve with some plain yogurt on the side That also helps cut the spice level.
• Set the heat to the lowest setting before adding the coconut milk.
• Want some EXTRA flavor? Add some garam masala along with the coconut milk.

Continue to Content

Cauliflower Chickpea Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Perfect Indian Cauliflower and Chickpea Curry is a healthy, easy and vegan dish. A satisfying meal that's full of flavors! & oh! so delicious!

Print

Ingredients

• 1 small head (approx, 500 gms) Cauliflower; broken into small florets
• 1 - 15 oz Garbanzo beans; rinsed & drained
• ½ cup Coconut Milk (add more coconut milk if you want more liquid in your curry)
• ¼ cup finely chopped Onion
• 1 tbsp ginger garlic paste (approx. 10 gm each of ginger and garlic)
• 2 whole red chilies; broken into 2 small pieces
• 1 tsp Kashmiri red chilli powder/Paprika (adjust to taste; See recipe notes)
• 1 tsp Cumin Powder
• 1 tsp Turmeric powder
• ½ tsp Garam masala (optional; but recommended)
• 1-2 tbsp. oil; divided
• 2 tbsp finely chopped cilantro for garnish

Instructions

Roasting Cauliflower

Heat a skillet over medium-high heat until very hot.

Swirl in a bit of oil.

Add the cauliflower florets, and let cook, 3 to 4 minutes.

Using a spatula, gently flip the cauliflower florets. Continue to cook, until the cauliflower is lightly browned (3-4 minutes).

Remove the cauliflower florets from heat .

Making the Curry

To the same skillet on medium high heat add, more oil. When the oil is hot, add the finely chopped onion and ginger garlic paste.

Saute till onions turn translucent and ginger and garlic lose the raw smell.

Add the spice powders - cumin powder. Kashmiri red chilli powder and Turmeric Powder. Fry for 2-3 minutes.

Add the chickpeas and roasted cauliflower.

Pour water; stir ; cover and cook until the cauliflower is cooked to your taste. [Note: I do check in between to make sure there is enough water to cook the cauliflower. Add more if required].

Set the heat to low. Add the coconut milk. Stir gently (without breaking the florets) and simmer for a couple of minutes. [Note: If you are using Garam Masala, add that along with the coconut milk]

Transfer to a serving bowl. Garnish with finely chopped cilantro.

Serve with steamed rice/Naan.

Enjoy!

Notes

1 cup = 250 ml  (US cups are typically 240 ml. You can use US cups with no significant change to the dish)

Set the heat to the lowest setting before adding the coconut milk.

Do not over crowd the skillet while roasting the cauliflowers. If required, do in batches.

Kashmiri Red chilli powder is mild and gives it a mild hint of heat. You can use paprika instead. If you find that this is light for your palate, here are some ways you can take the heat up a notch/ a few notches :).

Add Cayenne Pepper along with the Paprika/ Kashmiri Red chilli powder
Use any other ground red chilies
Add red chilli flakes.
Use some fresh green chillies/Serrano pepper

Edit 10/09/2020: A reader tried the recipe and found it tad bit spicy. Everyone's palette is different and it is easy to find some of the Indian spices to be spicy. To make this less spicy, you can do the following:

• Skip the whole red chillies
• Reduce the quantity of Kashmiri red chilli powder or Paprika. Always adjust to your taste.
• Increase the quantity of coconut milk. It will tone down the spice level.
• Skip the garam masala.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  9 Piece Silicone Spatula Set - 446°F Heat Resistant Rubber Spatula .Kitchen Spatulas.Plastic Spatula. for Cooking, Baking, Mixing. Nonstick Cookware friendly. BPA-Free,Dishwasher Safe (Mixed Colors)
• 
  Calphalon 2 Piece Contemporary Frying Pan set, Nonstick, Black
• 
  Maggi Real Coconut Milk Powder, 300g

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