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Cauliflower Chickpea Coconut Curry served as a wholesome meal in a bowl.

Cauliflower Chickpea Coconut Curry

This is a classic cauliflower chickpea coconut curry thats made in one pot and has a simple mix of spices. That sauce is super addictive and you'll love how easy it is to make. It's vegan and gluten free, but you can easily add chicken or shrimp if you prefer meat.
5 from 4 votes
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Course: Side Dishes
Cuisine: Indian
Keyword: Cauliflower Curry, Chickpea Curry, Coconut Curry, Dinner Recipe, Gluten Free, One Pot, Rice, Vegan Curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 Portions
Calories: 405kcal
Author: Richa


  • 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


  • 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.


  • 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.


Calories: 405kcal | Carbohydrates: 30g | Protein: 9g | Fat: 31g | Saturated Fat: 25g | Sodium: 523mg | Potassium: 860mg | Fiber: 10g | Sugar: 10g | Vitamin A: 434IU | Vitamin C: 43mg | Calcium: 86mg | Iron: 5mg