There’s something deeply comforting about a warm bowl of curry on a cool evening. This chickpea cauliflower curry has become one of my go-to plant-based meals—not just because it’s quick and nourishing, but because it reminds me to slow down and be present.
I first created this recipe during a time when I was craving grounding foods: simple ingredients that felt like a hug from the earth. Chickpeas bring protein and heartiness, potatoes root you in the earth, and cauliflower offers texture, and the spices create a soothing, aromatic experience that fills the kitchen with warmth.
Whether you’re new to plant-based cooking or just looking for an easy vegan dinner, this curry is a beautiful place to start. It’s gluten-free, one-pot, and comes together in under 30 minutes. Plus, it tastes even better the next day, making it perfect for meal prep.
Serve it with basmati rice, warm naan, or a dollop of coconut yogurt for balance. I hope this recipe brings you as much comfort and joy as it has brought me.
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Chickpea Cauliflower Curry
Ingredients
- 2 tbsp coconut oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1- inch piece of ginger grated
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp chili flakes optional
- 1/2 head cauliflower cut into bite-sized florets
- 1 large russet or golden potato cubed
- 1 can (15 oz) chickpeas drained & rinsed
- 1 can (14 oz) full-fat coconut milk
- 2 cups of water or veggie broth (if using water, option to add in with 1 vegetable bouillon cube)
- Salt & pepper to taste
- 1/2 tsp garam masala
- 1/2 lemon juiced
- Fresh cilantro for garnish (optional)
Instructions
Sauté aromatics
- Heat coconut oil in a large pan over medium heat. Add onion and sauté for 3–4 minutes, until translucent. Stir in garlic and ginger; cook for another minute, until fragrant.
Add spices
- Stir in tomato paste, curry powder, turmeric, cumin, coriander, a pinch of salt, and optional chili flakes. Toast the spices for 30 seconds to bloom the flavor.
Build the base
- Add cauliflower florets, potatoes, and chickpeas to the pan. Mix to coat in spices.
Simmer the curry
- Pour in coconut milk and water/vegetable broth. Season with salt and pepper. Bring to a gentle simmer, then reduce heat and cook uncovered for 15–20 minutes, until cauliflower is fork-tender.
Finish & serve
- Stir in lemon juice and graham masala. Taste and adjust seasoning if needed. Serve warm over rice or with vegan naan. Top with fresh cilantro if desired.
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