Cauliflower and Chickpea Curry
This Cauliflower and Chickpea Curry is a cosy, flavour-packed Indian-inspired dish infused with warming spices like cumin, coriander, garam masala, chilli and fresh ginger. It’s made with tender cauliflower, hearty chickpeas, and sweet pops of peas, it’s all simmered in a creamy coconut tomato sauce that’s rich, comforting and deeply satisfying.
This is the kind of easy curry recipe that comes together in under an hour, uses simple pantry staples, and is perfect for both busy weeknight dinners and relaxed meal prep. And mild enough for the whole family to enjoy, with warmth rather than heat.
Ingredients for This Cauliflower Chickpea Curry
This cauliflower and chickpea curry keeps things simple while delivering bold, warming flavour. Here’s what you’ll need:
- Cauliflower – cut into bite-sized florets for even cooking.
- Chickpeas – hearty and protein-rich (canned work perfectly).
- Onions, garlic & ginger – the flavour base.
- Coconut milk – for a creamy, rich sauce.
- Chopped tomatoes – add balance and depth.
- Spices (cumin, coriander, garam masala, chilli) – warm and aromatic.
- Peas – a touch of sweetness and pop of colour.
- Cashews – for crunch.
- Fresh cilantro & lemon – to finish and brighten.
What is Garam Masala?
Garam masala is the warm, fragrant spice blend that gives so many Indian dishes their signature depth and comfort-food magic. Traditionally, it’s made with spices like cardamom, cinnamon, cloves, black pepper and cumin – it’s earthy, aromatic and just a little smoky. It’s a staple in Indian cooking, especially in rich curries, slow-simmered sauces and flavour-packed meat dishes.
How to Make Cauliflower and Chickpea Curry
This creamy cauliflower chickpea curry comes together in just a few simple steps—no fuss, just flavour:
- Start with flavour: Cook the onions until soft, golden and their natural sweetness has developed, then stir in the garlic, ginger and chilli. Add the spices and let them gently toast – this is where the magic begins.
- Simmer to perfection: Pour in the tomatoes and coconut milk, then add the cauliflower. Let everything bubble away gently until the cauliflower is tender and the sauce is rich and fragrant.
- Finish and serve: Add the chickpeas and peas, simmer briefly, then serve with rice and plenty of toppings – think crunchy cashews, fresh herbs and a squeeze of lemon.
Get the exact ingredient quantities in the printable recipe card below.
Why This Cauliflower Chickpea Curry Is So Good
This vegan cauliflower and chickpea curry is more than just a simple dinner—it’s a recipe you’ll come back to again and again:
- Big flavour, little effort – pantry spices do all the heavy lifting.
- Creamy without dairy – coconut milk gives it that luscious texture.
- Wholesome and filling – packed with fibre and plant-based goodness.
- Perfect for leftovers – tastes even better the next day.
- Endlessly adaptable – switch up the veg or spice level to suit your mood.
More Curry Recipes
f you loved this cauliflower and chickpea curry, there are plenty more comforting, flavour-packed recipes to explore. For another vegetable-forward classic, try this Cauliflower and Potato Curry, or if you’re craving something extra creamy, this Vegan Korma Curry is a must. Chickpea fans will also enjoy this simple and satisfying Coconut Chickpea Curry, while my Sweet Potato Peanut Stew offers a deliciously rich and slightly nutty twist.
Cauliflower and Chickpea Curry
Ingredients
- 2 1/2 tablespoons virgin coconut oil
- 4 small yellow onions, finely chopped
- 1 tablespoon fresh ginger, peeled and grated (about 15 g)
- 4 garlic cloves, minced
- 1 red chilli, deseeded and finely chopped (optional: keep seeds for more heat)
- 1/2 teaspoon sea salt, plus more to taste
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon chilli powder
- 1 medium-sized head of cauliflower, cut into bite-sized florets
- 1 × 400 g can diced tomatoes
- 1 × 400 g can chickpeas, drained and rinses
- 1 × 400 ml can coconut milk (full-fat)
- 80 g peas (1/2 cup fresh or frozen)
- generous handful unsalted cashew nuts, lightly toasted
- 1 small bunch cilantro, chopped
- lemon wedges
- cooked basmati rice
Instructions
- Heat the coconut oil in a large non-stick pan over medium heat. Add the chopped onions and cook for about 10 minutes, stirring occasionally, until soft and lightly golden. The slow cooking draws out their natural sugars, creating a sweeter, richer base that adds depth to the curry. Reduce the heat slightly if they begin to brown too quickly.
- Add the grated ginger, garlic, and chilli. Cook for 2 minutes, stirring, until fragrant.
- Stir in the ground coriander, cumin, garam masala, chilli powder, and salt. Cook briefly to release the spices, then add the chopped tomatoes and coconut milk. Stir well, then add the cauliflower florets.
- Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10–15 minutes, until the cauliflower is nearly tender.
- Add the chickpeas and peas. Cook uncovered for another 5 minutes, until everything is heated through and the peas are tender. Adjust seasoning with more salt if needed.
- Serve hot with basmati rice, topped with toasted cashews, fresh coriander, and a squeeze of lemon juice. Enjoy!
Nutrition
Notes
- To toast cashews: Heat 1 tablespoon oil in a small pan over medium heat. Fry cashews for 2–3 minutes, stirring frequently, until golden. Transfer to a plate to cool.
Tried this recipe?
Let us know how it was!Did you try this Cauliflower and Chickpea Curry recipe?
Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Cauliflower and Chickpea Curry recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring 🙂
