This creamy vegan chickpea and cauliflower curry with touch of fragrant spice and rich creamy coconut milk, is a family friendly Meatfree Monday recipe.
I love making chickpea curries and this curry, together with this coconut chickpea curry with veggies blended into the sauce is one I make on a regular basis, as is this tomato based easy chana masala. They are easy, healthy, can be meal prepped on the weekend for the week ahead or frozen, and the whole family enjoy them.
Made from scratch with a handful of spices you can buy from your local supermarket, this Indian chickpea curry is packed with healthy ingredients. Fragrant from spices rather than being spicy hot, this curry is rich, filling – and also loved by the meat eaters in the house.
On the table in 35 minutes, this creamy chickpea curry is a midweek meal saver!
It is a great make ahead meal prep recipe too: cool then place into containers and store in the fridge then heat through and serve. Serve with rice, soft and fluffy homemade chapatis, naan bread, poppadoms, a fresh coriander chutney on the side.
I am a huge fan of tinned chickpeas. Whilst it is great to cook them from dry, tinned chickpeas make busy family life so much easier! Chickpea salads, vegetable hummus, they are an easy vegan protein rich food to have in the cupboard. If you don’t have them, this curry works well with lentils or another tinned bean such as kidney beans or butter beans.
Cauliflower is such a great vegetable to make a curry with. It soaks up all that flavourful curry sauce and adds texture.
How long does this chickpea curry last?
Store in the fridge, in a Tupperware or covered dish for up to 3 days.
Can I freeze this cauliflower chickpea curry?
Yes you can. Thaw slowly – overnight in the fridge should do it – if you try to heat whilst still frozen it can change texture and become a little soft and mushy.
What is garam masala?
Garam masala is a spice blend widely used in Indian cooking made form cinnamon, coriander, cumin, mace, peppercorns and cardamom. It’s typically added at the end of cooking the dish.
Looking for more toddler and kid friendly recipes…
…using cauliflower: You may like these…
…vegan dinner ideas: You may like these…
Chickpea and Cauliflower Curry
- 1 tbsp oil olive or rapeseed
- 1 onion finely chopped
- 2 cardamom pods
- 2 cloves garlic peeled and crushed
- 2.5cm | 1 inch fresh ginger finely grated
- small pinch dried chilli
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- ½ teaspoon turmeric
- 400 g tomatoes tinned/canned
- 1 medium cauliflower broken into medium sized florets
- 400 ml coconut milk
- 400 g chickpeas tinned/canned
- 2 teaspoon garam masala plus extra for serving
- handful fresh coriander to serve, optional
- salt to taste
- Heat the oil in a medium saucepan over a low-medium heat and cook the chopped onion and cardamom pods until the onion is soft - around 10 mins.
- Add the garlic and ginger and cook for 1 minute before adding the chilli, ground cumin, ground coriander, and turmeric.
- Pour in tomatoes and 50ml water then add the cauliflower florets.
- Simmer for 20 minutes until the cauliflower is just tender, then add the coconut milk, chickpeas, and garam masala and season to taste.
- Heat through for 5 minutes then serve.
- Serve with rice, naan, chapatis. Sprinkle with fresh coriander and a pinch more garam masala sprinkled over.