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Using just a few kitchen staples, this Indian-inspired easy Chickpea and Cauliflower Curry is a meal everyone will love. This vegan dish is dairy-free and gluten-free and perfect for when you need a quick dinner solution! It’s flavorful and so comforting.
Easy Cauliflower Curry
Sometimes the name of the game is “how quickly can I get a delicious and healthy dinner on the table using what I likely have on hand,” and when that is how your day is looking, this Easy Chickpea and Cauliflower Curry can be the answer! This simple vegetarian dinner comes together quickly, using mostly pantry staples, while still being crave-worthy. This warm spiced Indian-inspired dish can be served simply with white rice, cauliflower rice or even quinoa. It’s a vegetarian dish that everyone will love!
- Cauliflower Florets
- Salt & Pepper
- Canned Chickpeas
- Coconut Milk
- Curry Powder
- Frozen Peas
Curry powder is made of:
Curry powder is a great blend to have in the house. It’s generally made up of ground coriander, cumin, turmeric, ginger, dry mustard, black pepper, cinnamon, and cayenne pepper or ground chilies!
Want to spice it up a bit?
We’ve paired down this recipe to make it as simple as possible using just the bare minimum pantry staples while still being SO delicious, but if you are feeling like bumping up the flavor a bit more, feel free to add in a some extra aromatics like carrots or fresh ginger, few more spices (such as cumin, garlic powder, turmeric or ground ginger), or some canned diced tomato.
Garnish with fresh cilantro or lime wedges if you have it!
Serve it with:
- Cauliflower Rice
- Garnishes of choice: Cilantro, lime wedges, cracked black pepper, red pepper flakes
If you like this easy dinner recipe, check out these others:
- Healthy Hamburger Helper
- Healthy General Tso’s Chicken
- Instant Pot Mac and Cheese
- Chili Maple Glazed Salmon
- Taco Salad
Want some vegetarian or vegan ideas? Here are a few favorites:
EASY CHICKPEA AND CAULIFLOWER CURRY
- 1 tablespoon olive oil or oil of choice more as needed.
- 1 onion sliced
- 3 cloves garlic minced
- 4 cups cauliflower florets
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1-14 ounce can chickpeas drained and rinsed
- 2 tablespoons curry powder
- 1-14 ounce can full-fat coconut milk
- ½ cup frozen peas
- Optional: Cilantro for garnish
- Optional: Lime wedges for serving
- Heat oil in a large skillet over medium. Once hot cook onions and garlic, until beginning to soften, about 5 minutes.
- Add cauliflower, and cook until beginning to soften, about 6-8 minutes. Add more oil if needed.
- Add curry, salt and pepper and let toast until fragrant, about 1 minute.
- Add in chickpeas and coconut milk and bring to a boil, then reduce heat to simmer for 10 minutes, or until cauliflower is cooked through and sauce has thickened up.
- Add peas, and cook for 1 more minute until bright green and warmed through.
- Serve with rice, cauliflower rice, or quinoa, and garnish with cilantro and lime wedges if desired.
Delicious one pot meal! I added tofu and used frozen cauliflower. My 13mo old had multiple servings.
This was a delicious quick one pot meal! I used frozen cauliflower and added tofu.
My daughter (13mo) loved it and had multiple servings!
So happy it was a hit!
This curry is great when I want to make dinner for myself that is yummy but doesn’t take too much time or effort. I don’t add the peas and sub spinach, and it is yummy! I did try making it as the recipe states, besides the peas, but found I like it without curry powder and with garam masala instead!
This recipe was delicious as-is, but I might add tofu next time.
This is the prefect curry! The peas add a pop of color and sweetness.
So good. Even my picky eater ate it all!
First time cooking with curry. My house smells so good and this dish turned out better than I thought it would. I’m going to add a little more spice like cumin or garlic next time.
I just made this and added 1/cup more of peas and a small eggplant from my yard. It’s so good!
Can you substitute almond milk for the coconut milk? Also, are frozen cauliflower florets okay?
Substituting almond milk would change the taste and the consistency of the curry, and we don’t recommend that. It’s okay to use floren cauliflower for this!
I made this last night, it’s delicious! The whole family loved it even my 5 and 7 year olds!
Super simple and flavorful! I wanted a little more cumin flavor so I added about a tsp of cumin. I also didn’t have a whole onion so I added a little onion powder too. Cooks down really nicely and the cauliflower is perfect.
I just made this recipe for the first time and it was more delicious than I imagined — and my husband loved it, too. I highly recommend trying this recipe (even if you’re just curious about it like I was). You will not regret it. Excellent! (We are not huge onion lovers so the only change I made was using less onion and finely chopping it)
Its a meal everyone will LOVE not “leave” (see your blog intro)- i made it and its wonderful!
Fabulous!! We had this for dinner tonight. My husband said he could eat it once a week it was that good. I would too. I added carrots like another had mentioned. Veggies take a little longer to cook than what the recipe said but we had time before eating so it wasn’t rushed.
This is the second recipe from your blog that we have had. Looking forward to exploring the blog to find more great recipes!
Made this tonight and it was SO good! I added sliced carrots and water chestnuts and it was super tasty. Great and easy recipe.
So happy, Ruth!
So easy and so delicious!