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You are here: Home / Everything / Recipes / Cauliflower Chickpea Curry

Cauliflower Chickpea Curry

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cauliflower chickpea curry

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It’s officially September! And I’ve been craving wholesome curry bowls like this Cauliflower Chickpea Curry. It’s cozy, comforting and warming. All-in-all, it’s the perfect dinner to tuck into as the weather cools.

This cauliflower chickpea curry is spiced with turmeric, curry powder, cumin, cinnamon and ginger. It’s well spiced, but not spicy. Making it a delicious dish for all eaters.

Made by simmering roasted cauliflower, zucchini and chickpeas in a creamy spiced coconut milk, and served overtop of rice, quinoa or with naan bread. It’s vibrant, flavourful, and beautifully spiced.

So, let me tell you exactly how to make this autumn-inspired curry bowl so that you can enjoy it pronto!

cauliflower chickpea curry

Cauliflower Chickpea Curry Recipe

The ingredients:

The key to a delicious curry is a well stocked spice rack. So although this recipe is easy to make, you’ll need a few spices on hand to achieve optimal flavour.

Fortunately, you can find all of the spices in this recipe at your local grocery store. They are staple spices that can be used for many other recipes, so they won’t go to waste. 

For this recipe you will need:

  • coconut oil
  • yellow onion
  • carrots
  • cauliflower
  • zucchini
  • coconut milk
  • chickpeas
  • turmeric
  • curry powder
  • cumin
  • cinnamon
  • ginger
  • sea salt

Given the number of spices, you can see that this recipe is still pretty minimal! 

And rest assured, I’m not a fan of buying spices just to use them once. The spices in this recipe are kitchen staples, which will be useful in other recipes. You can use them to make curries like my vegan butter chicken, chickpea curry, and even lattes like my golden turmeric latte. 

how to make cauliflower curry

Cauliflower Chickpea Curry: Tips & Notes

This recipe is pretty straight forward, but a few tips will help you master it. So, I’ve listen them below.

Roast the veggies

The first tip is to roast the veggies before adding to your saucepan. Cauliflower is a cruciferous vegetable, which means it takes a long time to cook merely in a saucepan.

I like to roast my cauliflower and zucchini in the oven first before simmering in the curry sauce to speed up cook time. 

Stock your spice rack

Now, I’ve reiterated this from above, but it’s an important tip! When making curry, you’re going to want to ensure that you have a well-stocked pantry.

For this recipe you’ll need curry powder, turmeric, cumin, cinnamon and ginger. They are good ingredients to have in your pantry, and will be useful for many other recipes from curries to lattes, and even baking. 

No doubt, this curry is well spiced. But, it’s not spicy. So if you like spicy food then feel free to add cayenne pepper. However, this curry blend is perfect for kids and skeptics. 

cauliflower chickpea curry

What is curry served with?

Traditionally, curry is served with rice or naan bread. I also really like to serve this curry with quinoa.

However, if you’re carb free you can absolutely enjoy this curry on its own like a stew, or serve with cauliflower rice. Minimalist Baker has a great tutorial for how to make cauliflower rice. 

Other recipes you might like:

If you’re digging this warming dinner recipe, you might also like these:

  • Vegan Mushroom Risotto
  • Lentil Bolognese
  • 20 minute Miso Veggie Stir Fry
  • Stuffed Zucchini Pizza Boats

pin it on pinterest!

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 think you’re going to love this curry as much as we do. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

cauliflower chickpea curry
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5 from 2 votes

Cauliflower Chickpea Curry

This Cauliflower Chickpea Curry is warm, cozy and comforting. Made with Indian spices like turmeric, cumin and ginger. It's well spiced, but not spicy. Making it a perfect dish for all ages and types of eaters. Serve with rice or naan.
Category Entree
Cuisine gluten-free, Indian, refined-sugar free, soy-free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Hannah Sunderani

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 can coconut milk
  • 1 tbsp turmeric
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ginger fresh, peeled and grated
  • 1/2 tsp sea salt finely ground, plus more if desired
  • 1 can chickpeas strained and rinsed
US Customary - Metric

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). Pour in the coconut milk and add turmeric, curry powder, cumin, cinnamon, ginger and sea salt.
  • Add the cooked cauliflower and zucchini and pour in the chickpeas. Stir everything to combine. Optional to add more salt to taste. Keep on a low simmer until ready to eat. Serve with rice, quinoa or naan bread.

Notes

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. 

Nutrition

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
Approvals
  Newbie Cook ApprovedHusband ApprovedFiance ApprovedSkeptic ApprovedGirlfriends ApprovedChef ApprovedToddler + Kid Approved

Allergies

VEGAN – GLUTEN-FREE – SOY-FREE – SUGAR-FREE

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Did you make this Recipe?

Tag @twospoons on Instagram and hashtag it #twospoons.

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Filed Under: All, Entrée, Gluten-Free, Husband Approved, Recipes, Skeptic Approved, Toddler + Kid Approved Tagged With: cauliflower, cauliflower curry, chickpea curry, curry, recipe, turmeric

ABOUT HANNAH SUNDERANI

Hannah
Hey there, I’m Hannah, the creator of Two Spoons for easy and delicious vegan recipes. Whether you’re new to vegan cooking, or looking to incorporate more plant-based recipes into your diet, I’m so happy you’re here!

About Hannah Sunderani

Previous Post: « How to make overnight oats
Next Post: Vegan Stuffed Peppers »

Reader Interactions

Comments

  1. Katherine

    11 Oct 2020 at 5:16 pm

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

    Reply
    • Hannah Sunderani

      13 Oct 2020 at 9:34 am

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

      Reply
  2. Roz

    13 Oct 2020 at 6:53 pm

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

    Reply
    • Hannah Sunderani

      14 Oct 2020 at 11:02 am

      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. 🙂

      Reply
  3. Trini Blu

    31 Oct 2020 at 10:52 pm

    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

    Reply
    • Hannah Sunderani

      2 Nov 2020 at 8:21 am

      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. 🙂

      Reply

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