Go Back
Print Recipe

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.