Cauliflower Chickpea Coconut Curry
on Aug 09, 2018, Updated Aug 25, 2020
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This is a classic coconut curry with tender cauliflower and soft chickpeas. It has a simple mix of spices, a sauce that’s super addictive, and you’ll how easy it is to make. Plus the whole thing is made in just one pot, ensuring minimal cleaning! It’s vegan and gluten free, but you can easily add chicken or shrimp if you prefer meat.
This cauliflower chickpea coconut curry is very easy to make, and yet is packed with flavor. The beauty of this recipe is that even though it uses just a handful of ingredients, it is still incredibly delicious. I first saw this recipe on my sweet blogger friend Asha from Food Fashion Party called Masala and Meatballs and I knew I had to give it a try.
Even though this recipe does not mention, I have added curry powder as a special ingredient to tweak the taste more to our liking. I know curry powder isn’t a commonly used ingredient in Indian cooking, but I picked some recently because I was curious and I have using it for everything ever since! I use it in scrambled eggs, and to spice hummus and recently in this cauliflower chickpea coconut curry. And I love how it adds that ‘Indian’ taste to any dish which I personally love!
Quick Walk Through: Cauliflower Chickpea Coconut Curry
Richa’s top tips to make the best cauliflower chickpea coconut curry
- A simple way to make this curry a lot more wholesome is to add a protein of your choice. You can experiment with paneer, tofu, chicken or even shrimp.
- Depending on what you add to the curry, make sure to adjust the cooking time as well. For example, potatoes need to be simmered for at least 15-20 minutes to cook them properly. Chicken (cut into small pieces), will also take 20 minutes to cook, but if you are using shrimp to make a coconut shrimp curry, cook them for 7-8 minutes.
FAQs
If you don’t have access to curry powder, substitute it with 1 tablespoon coriander powder, 1 teaspoon cumin powder and 1 teaspoon garam masala powder. These simple spices go a long way in flavoring this curry and adding a nice punch to the sauce.
Some other vegetables that taste really nice in a coconut curry include beans, mushrooms, potatoes and carrots.
Absolutely! Once you cook the curry, allow it to completely cool down. Transfer it a freezer-safe bag or container and put it in the freezer. This curry stays good in the freezer for up to a month.
Yes! This cauliflower chickpea coconut curry is perfect for those of whole like to meal prep because the sauce actually tastes better when made ahead. I usually like to make a big batch of the sauce in the advance and add the chickpeas and cauliflower before serving. But can easily make the whole curry in advance and simply reheat it before you are ready to eat.
No matter what you add to add it, you simply can’t go wrong with this quick and easy coconut curry. It’s punchy, full of flavour and you will literally need 30 minutes to prep and cook. I usually serve this cauliflower chickpea coconut curry with some steamed rice, garden salad and papad. But it tastes really great with naan, rotis and even parathas.
Cauliflower Chickpea Coconut Curry
Ingredients
- 2 tablespoons Vegetable Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garlic, minced
- 2 teaspoons Ginger, grated
- 1 Onion, finely chopped
- 1/2 cup Tomato Puree
- 3/4 teaspoon Turmeric Powder
- 3 tablespoons Curry Powder
- 1 teaspoon Red Chilli Powder, or chilli flakes or paprika powder
- 1 teaspoon Salt
- 3 cups Cauliflower Florets, cut into 2 inch pieces (approx 1 medium sized head of Cauliflower)
- 1 1/2 cups Chickpeas, cooked
- 8-10 Cherry Tomatoes, optional
- 3/4 cup Water
- 2 cups Thick Coconut Milk, approx 1 can
Instructions
- Heat oil in a pot and add cumin seeds. Once the seeds start spluttering, add garlic, ginger and onions. Saute for 3-4 minutes till the onions start turning slightly brown.
- Add the tomato puree, turmeric powder, curry powder, chilli powder and salt. Cook for 3-4 minutes till the tomato puree reduces a bit and the whole thing starts looking like a paste.
- Add cauliflower, chickpeas, cherry tomatoes (if using), water and coconut milk. Bring this to a simmer, and cook on medium heat for 15-20 minutes till the cauliflower is fork tender but hasn’t turned mushy.
- Taste and adjust salt, and turn off the heat. Top with chopped coriander if you like and serve hot with steamed rice.
Notes
- Fresh tomatoes work well in this curry. Swap the tomato puree for 2 finely chopped tomatoes, but the curry may not be so smooth.
- To add meat: Swap the chickpeas with 500g/ 1lb chicken (cut into 1 inch pieces) with your favorite veggies, and simmer in the sauce for 15 minutes.
- If using shrimp, use 500g / 1 lb prawns / shrimp and cook the shrimp for 8 minutes. Cook the veggies in the sauce first for 10 minutes, and throw in the shrimp later because shrimp cooks really fast.
- I use Bolst’s curry powder for this recipe and I’ve seen it at most super markets.
Super quick and easy to prepare and very delicious! The whole family went for seconds.
Hey Carla, so so happy to know it’s your family’s favourite. Thanks.
Absolutely a firm family favourite, super easy to prepare, left overs (if any ) freeze well.
Awesome Tracy! so happy to know its your family’s favourite.
I added Patty pan to this dish. Love it.
Hi, What is Patty Pan? Thanks.