30-Minute Roasted Cauliflower Curry with Chickpeas (Vegan)
Sep 10, 2020 (Last updated Nov 4, 2025) by Hannah Sunderani
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 simple dose of well-spiced veggies!
I recipe tested this curry multiple times until perfect. You’ll love my recipe because roasting the vegetables in this curry recipe takes the flavour profile to the next level. It 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!
This Cauliflower Curry is….
- Vegan and Gluten-free
- Aromatic and gourmet
- Rich and creamy
- Skeptic approved
- Well-spiced
- Uses chickpeas to keep you fuller
Ingredient Notes
- 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 you will need a few spices on hand for optimal flavour: ground turmeric powder, curry powder, cumin, cinnamon, and ground ginger. Fortunately, they’re easy to find at your local grocery store!
- Coconut milk – Full-fat canned coconut milk is best. I also recipe tested this with homemade cashew cream and it was amazing.
- 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. I also recipe tested this with white beans and with brown lentils and they were both delish.
How to Make Roasted Cauliflower Curry with Chickpeas
Making this coconut cauliflower curry couldn’t be easier! Here’s how to do it.
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 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 with cauliflower rice.
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.
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)
Ingredients
- 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
Instructions
- 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
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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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!
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.
So glad that you enjoyed the recipe and love that you made it your own with the vegetables you had on hand!
Delicious n very easy to put together after work.
I’m thrilled that you liked it Esther! Thanks for the kind review.
Love this recipe. Thank you for sharing.
I’m so happy to hear that you enjoyed it Anne! Thank you so much!
Easy, and yummy! I will make this again
So thrilled you enjoyed it Lisa!!
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. 🙂
Can this be frozen after cooked?
Yes it can be frozen after cooked! In fact, I just pulled some out of the freezer! Enjoy. 🙂
Great
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,
Thanks.
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!
Did I see you on a PBS Show on WNYC. With Ali Rosen?
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. 🙂
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. 🙂
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!