30-Minute Roasted Cauliflower Curry with Chickpeas (Vegan)

5 from 12 votes
This vegan cauliflower curry cooks in 30-minutes. Made with roasted cauliflower, zucchini, carrot and chickpeas. It's a flavour-rich plant-based curry using Indian spices like turmeric, cumin and cinnamon and ginger.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Sep 10, 2020 (Last updated Mar 15, 2024) by Hannah Sunderani

30-Minute Roasted Cauliflower Curry with Chickpeas (Vegan)

This Roasted Cauliflower Curry with Chickpeas is the definition of a wholesome vegan curry bowl. It’s made by simmering roasted cauliflower, zucchini, and hearty chickpeas in a creamy spiced coconut milk.  It’s a 30-minute easy dinner recipe that’s cozy, comforting, and warms the soul. All-in-all, it’s the perfect dinner for busy weeknights when you’re in need of a healthy dose of well-spiced veggies! 

Roasting the vegetables in this curry recipe takes the flavour profile to the next level. The process of roasting the vegetables before adding them to the curry allows its natural sugars to release, resulting in browned and caramelized veggies. This means great texture and flavour!

If you know me, you know that some of my favourite main dish recipes on the blog are plant-based Indian cuisine. I’m half Indian and having a simple weeknight curry for dinner was part of my upbringing. So, if you’re looking for more easy weeknight dinners to try that are just as cozy and beautifully spiced as this cauliflower coconut curry, make sure to try my 30-Minute Dal Palak and Vegan Butter Chicken next!

cauliflower chickpea curry in a white bowl over white rice and garnished with greens. The bowl is on a white backdrop with a bowl of rice and garnish.

This Cauliflower Curry is….

  • Vegan 
  • Gluten-free
  • Aromatic and gourmet
  • Rich and creamy
  • Skeptic approved
  • Healthy
  • Filled with plant-based protein
  • Well-spiced
the ingredient for making this cauliflower chickpea curry separated into individual bowls.

Ingredient Notes

  • Oil – Depending on your preference, this vegetable curry can be made with a neutral tasting oil such as avocado oil, or use coconut oil to enhance the coconut flavour in this dish. If you are oil-free, try dry roasting the cauliflower and zucchini and sautéing the onions and carrots in water or vegetable broth. 
  • Vegetables – In addition to fresh cauliflower florets, this curry sauce is loaded with zucchini, onion, and carrots for additional flavour and nutrition. 
  • Spices – The key to a delicious Indian curry is a well-stocked spice rack. So although this recipe is easy to make, you will need a few spices on hand for optimal flavour. You’ll need ground turmeric powder, curry powder, cumin, cinnamon, and ground ginger. Fortunately, you can find all of the ground spices in this recipe at your local grocery store. 
  • Coconut milk – Full-fat coconut milk is best, but if you are allergic to coconut, try almond cream or cashew cream. These aren’t as easy to source at your local grocery store so if needed, try making them at home.
  • Chickpeas – You’ll need a simple can of drained and rinsed chickpeas. If you’re cooking chickpeas from scratch, use about 1 3/4 cups. 
close up of cauliflower chickpea curry served with white rice

How to Make Roasted Cauliflower Curry with Chickpeas

Making this coconut cauliflower curry couldn’t be easier! 

Start by roasting the cauliflower and zucchini. Add the chopped fresh veggies to the baking tray and drizzle with 2 tablespoons of avocado oil. Using clean hands or a rubber spatula, toss the veggies until well coated in the oil and roast in the oven at 400F/200C for 25 to 30 minutes, or until the cauliflower is fork tender and lightly charred. 

While the veggies roast, prepare the remainder of the curry. Heat a large, deep skillet over medium heat. Once warm, add in the avocado oil and heat through. Add in the onions and carrots and cook until softened, about 10 minutes. 

Next, add in the turmeric, curry powder, cumin, cinnamon, ginger, and sea salt and stir to combine. Pour in the coconut milk and stir again until rich and creamy. 

Finally, add in the roasted cauliflower, zucchini, and chickpeas and stir everything to combine. Season with additional salt to taste, then serve garnished with fresh cilantro or parsley, lime wedges, or a dollop of Coconut Yogurt! Enjoy!

Cook this Vegan Cauliflower Curry with Me!

Make this vegan cauliflower chickpea curry with me on my latest episode, 4 Healthy Vegan Cauliflower Recipes on YouTube!

What Can I Serve with Cauliflower Curry?

Traditionally, curry is served over fluffy basmati rice or brown rice, or with homemade vegan naan. I also really like to serve this cauliflower curry recipe over quinoa for a lighter option, but if you are low carb, you can also enjoy this cauliflower curry on it’s own like a stew, or serve it over cauliflower rice for the ultimate cauliflower meal! 

If you’re interested in pairing your curry with additional vegan side dishes to create a well-rounded wholesome meal, try a Healthy Roasted Pumpkin Salad or tender green beans.

Recipe FAQs

Can I use frozen cauliflower in curry?

I’ve only tested this recipe using fresh cauliflower florets, but if you only have frozen cauliflower on hand, it should work. It will likely be softer and release excess moisture, so roast until the excess water has evaporated. 

Is this creamy vegan cauliflower curry spicy?

No doubt, this curry is well spiced. But, it’s not spicy. It’s a great curry to share with the whole family, including kids and skeptics. If you like spicy food, then feel free to add cayenne pepper or red chili flakes to taste! 

What makes curry so creamy?

The secret to thick and creamy Indian curries is using full-fat coconut milk. Authentic coconut curries are always made with full fat coconut milk (skip the lite coconut milk!). Lite coconut milk is basically just watered down coconut milk, which means your curry will be watered down, too. 

What else can I make with cauliflower?

Cauliflower is easily one of my favourite vegetables. As a vegan blogger I’ve sure found some creative ways to cook with cauliflower! In fact, I love it so much I decided to dedicate an entire episode of Vegan Afternoon with Two Spoons to my favourite cauliflower recipes. Try my Cauliflower SteaksCrispy Baked Cauliflower Buffalo WingsCauliflower Nachos, or Vegan Cauliflower Mac and Cheese! Or, if you’re not ready to use your cauliflower just yet, learn how to Best Store Vegetables

Storage Instructions

Leftover curry will keep for up to 5 days in an airtight container in the refrigerator. This curry can also be frozen for up to 3 months, if desired. When storing, allow the curry to cool completely before covering. 

two bowls of cauliflower chickpea skillet in white bowls served with white rice on a warm white backdrop with a glass of water

More Indian-Inspired Recipes You Might Like:

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So there we have it! A wholesome cauliflower chickpea curry recipe that’s warm, comforting, and cozy! Everyone can get on board with this curry, young and old, vegan or not.

I hope you love this Creamy Cauliflower Curry as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

30-Minute Roasted Cauliflower Curry with Chickpeas (Vegan)

5 from 12 votes
This vegan cauliflower curry cooks in 30-minutes. Made with roasted cauliflower, zucchini, carrot and chickpeas. It's a flavour-rich plant-based curry using Indian spices like turmeric, cumin and cinnamon and ginger.
cauliflower chickpea curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serves 4 people


  • 1 cauliflower (small), chopped into bite-sized florets
  • 2 zucchini chopped
  • 3 tbsp avocado oil
  • 1 yellow onion finely chopped
  • 2 carrots chopped
  • 1 tbsp ground turmeric
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger fresh, peeled and grated
  • 1 can coconut milk
  • 1/2 tsp sea salt finely ground, plus more if desired
  • 1 can chickpeas strained and rinsed


  • Preheat oven to 400F/200C. Add the chopped cauliflower and zucchini to a baking tray and drizzle with 2 tablespoons of avocado oil. Mix to combine. Cook for 25 to 30 minutes, or until cauliflower is fork tender.
  • Meanwhile, add the onion and carrots in a large deep skillet with 1 tablespoons of avocado oil. Cook on medium heat to soften (about 10 mins). Mix in the turmeric, curry powder, cumin, cinnamon, ginger and sea salt. Pour in the coconut milk. Mix to combine.
  • Add the cooked cauliflower and zucchini and pour in the chickpeas. Stir everything to combine. Optional to add more salt to taste. Serve with rice, quinoa or naan bread.

Watch The Video


Curry will keep in fridge for up to 5 days. 
If you like spicy food, then feel free to add cayenne pepper to taste. This recipe is well spiced, but not spicy. Making it suitable for kids and skeptics. 
The smaller you chop the cauliflower and zucchini, the quicker it will cook. 
Nutritional information is a rough estimate. 



Calories: 411kcal | Carbohydrates: 24g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Sodium: 381mg | Potassium: 1138mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5291IU | Vitamin C: 94mg | Calcium: 94mg | Iron: 4mg

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See more step-by-step instructions by visiting the recipe story here!

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5 from 12 votes (3 ratings without comment)

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  1. Thank you for this wonderful recipe! My family loved it. I adapted this with what I wanted to use. I did cauliflower and diced butternut squash roasted in the oven and did onion and fresh green beans in the skillet. Because of the additional ingredients I doubled the spices and coconut milk. Served with a squeeze of lime and a lot of cilantro. So yummy!

  2. I made a double sized recipe today for my lunches this week. I improvised a bit because I had some vegetables to use soon. I added three red bell peppers and had to use a can of great northern beans in lieu of one of the cans of chickpeas. I also added a ½ tsp of cayenne pepper (wish I had added more). The result was delicious. I thought the sweetness of the red pepper gave it an interesting flavor component. I added the red pepper bits to the cauliflower and zucchini. I will be making this again.

  3. I always love seeing how different chefs tweak curry recipes. I never thought of grating the carrots but it definitely released more flavour. This curry was a hit in our household. Thanks.

    • Thanks for the kind review Michael! Really glad you enjoyed this recipe. I love carrot but never been a fan of biting into a big hunk of it in my curries, which is why I grated it in this recipe. Glad you enjoyed that little touch too. 🙂

  4. Hi Hannah! this sounds sooo delicious. I am wondering if there is anything I can substitute for coconut milk because I am allergic!

    please let me know,


    • Hi Keisha! Of course! You can substitute the coconut milk for almond cream or cashew cream. If those aren’t easy to source at your local grocery store, I’d recommend using almond milk or oat milk. 🙂 Hope this helps!

  5. This recipe is amazing.. as my son keeps repeating. Finally got him to eat cauliflower, zucchini and chickpeas and served it with brown rice. Thank you. #twospoons.ca

    • Hi Trini! I am thrilled to hear that your son loves this recipe! It’s such a great way to get those veggies into your diet in a tasty way! Thank you for sharing this very sweet comment with me. 🙂

  6. Can you give us the source of your Curry Powder? There are so many different styles.
    Thank you!

    • Hi Roz! That’s a great idea! I have linked the source of my curry powder in the ingredient list above. I hope you find it helpful. 🙂

  7. This is lovely! We wanted a bit more heat so I added some cayenne.
    Served over Basmati it’s a warming comfort food dish.

    • I’m so glad that you enjoyed the recipe Katherine! Adding a little cayenne sounds perfect for some heat!