This cauliflower curry gives you a creamy, flavor-packed, veggie-rich dinner in one pot and about 30 minutes.
For more easy curries, try our kidney bean curry, chickpea curry, or lentil curry.
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Why you’ll love our easy cauliflower curry!
This cauliflower curry is the kind of dinner you can pull together on a Tuesday night without much thought. ๐ฅ Cauliflower and chickpeas simmer in a creamy tomato-coconut sauce with ginger, garlic, curry powder, cumin, coriander, and turmeric.
Itโs Indian-inspired rather than a traditional Indian curry, built around easy-to-find ingredients and a streamlined method that gets dinner on the table in about 30 minutes.
The chickpeas make it filling and add plant-based protein and fiber, while a whole head of cauliflower brings plenty of vegetables to the pan. ๐ฑ Garam masala goes in at the end, followed by lime or lemon to wake everything up.
Louise and I serve it with basmati rice and cilantro, usually with yogurt, raita, or warm naan alongside. Fast, nourishing, full of flavor, and made in one pan. It’s exactly what we want from a weeknight dinner. โค๏ธ
P.S: For more easy, vegetable-packed dinners, try our sweet potato curry, butternut squash chickpea curry, or tofu curry next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: for sautรฉing the aromatics. Substitute avocado oil or another neutral cooking oil.
- Onion: builds the flavor base. Yellow or white onion works best; substitute shallots.
- Garlic: adds savory depth. If youโre garlic intolerant, omit it or use garlic-infused olive oil if suitable for you.
- Ginger: adds fresh warmth. Substitute ground ginger in a pinch.
- Curry powder: use mild or hot depending on your preference. Different blends vary in flavor and heat, so use one you enjoy.
- Ground coriander: adds a warm, citrusy note. Substitute a little extra cumin.
- Ground cumin: adds earthy warmth. Substitute additional curry powder.
- Red pepper flakes: add gentle heat. Substitute cayenne or omit them.
- Turmeric: adds earthy flavor and golden color. Substitute additional curry powder.
- Vegetable stock: gives the sauce more flavor. Substitute water and vegetable bouillon.
- Crushed tomatoes: form the base of the sauce. Substitute tomato passata or canned diced tomatoes.
- Chickpeas: make the curry more filling and add plant-based protein and fiber. Use canned chickpeas for convenience, or cook dried chickpeas from scratch. Substitute white beans or cooked lentils.
- Coconut milk: light or full-fat both work; we usually use light coconut milk. If you donโt like coconut, use ยฝ to 1 cup (120 to 240 ml) heavy cream or half-and-half instead. Stir it in toward the end and simmer gently for a couple of minutes. For a lighter option, try our Greek yogurt cauliflower curry, which uses a different method to keep the yogurt creamy.
- Cauliflower: cut it into similar-size florets so they cook evenly. Substitute broccoli, potatoes, or use a combination.
- Salt and black pepper: season to taste.
- Garam masala: stir it in at the end for extra warmth and fragrance. Substitute a little more curry powder.
- Sugar: optional, but useful for balancing the tomatoes and spices. Substitute maple syrup or honey.
- Lemon or lime and cilantro: add freshness just before serving. Substitute parsley if you donโt like cilantro.
How to Make Cauliflower Curry
Step 1. Cook the aromatics
Heat the olive oil in a large skillet or Dutch oven over medium-low heat.
Add the onion and cook for about 3 minutes, until it starts to soften. Stir in the garlic and ginger and cook for 1 more minute.
Step 2. Toast the spices
Add the curry powder, coriander, cumin, red pepper flakes, and turmeric.
Cook for about 1 minute, stirring constantly. This helps the spices release their flavor before you add the liquid.
Step 3. Simmer the curry
Pour in the vegetable stock, crushed tomatoes, drained and rinsed chickpeas, and coconut milk. Add the cauliflower, salt, and black pepper, then stir well.
Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the cauliflower is fork-tender and the curry has thickened to your liking.
Step 4. Finish and serve
Turn off the heat and stir in the garam masala. Taste and add the sugar if the sauce needs a little balance. Adjust the salt and spices.
Finish with lemon or lime juice and fresh cilantro. Serve with basmati rice, naan, or roti, with yogurt on top if you like.
Tips
- Cut the cauliflower evenly: Keep the florets roughly bite-size so they become tender at the same time without some turning mushy.
- Donโt rush the onion: Let it soften before adding the garlic and ginger. This gives you a better flavor base in very little extra time.
- Toast the spices: Cook the curry powder, cumin, coriander, turmeric, and chili in the oil for about 1 minute. Stir constantly so they become fragrant without burning.
- Keep it at a gentle simmer: Once everything is in the pan, avoid a hard boil. A steady simmer cooks the cauliflower evenly and lets the sauce thicken gradually.
- Watch the cauliflower, not just the clock: Start checking it before the cooking time is up. You want it fork-tender but still holding its shape.
- Adjust the consistency: If the curry gets too thick before the cauliflower is tender, add a splash of stock or water. If itโs too thin, simmer uncovered for a few extra minutes.
- Add garam masala at the end: Stirring it in after cooking preserves more of its warm, aromatic flavor.
- Add a touch of sugar: A small amount of sugar rounds out the acidity of the tomatoes and the sharper notes of the spices without making the curry taste sweet. Start with a little, taste, and add more only if needed.
- Using dairy instead of coconut milk? Add ยฝ to 1 cup (120 to 240 ml) heavy cream or half-and-half toward the end, then simmer gently for a couple of minutes.
- Donโt skip the fresh finish: Cilantro and lemon or lime make a noticeable difference against the creamy, spiced sauce.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. The curry thickens as it sits, so add a splash of water or stock when reheating.
Frequently Asked Questions
Yes. Add it directly from frozen, but expect it to release more water. You may need to simmer the curry a little longer uncovered to thicken the sauce.
Yes. Use ยฝ to 1 cup (120 to 240 ml) heavy cream or half-and-half. Add it toward the end and simmer gently for a couple of minutes.
Absolutely. Potatoes, peas, spinach, green beans, or broccoli are all good additions to this Indian-inspired curry. Adjust the cooking time depending on the vegetables you use.
Leave out the red pepper flakes and choose a mild curry powder. You can always add heat at the table.
Basmati rice, naan, paratha, or roti are easy choices. For a lighter meal, serve this one-pot curry on its own or with a simple vegetable side.
Let it cool, then refrigerate it in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before reheating.
More Curry Recipes
- Greek Yogurt Chickpea Curry
- Greek Yogurt Vegetable Curry
- Greek Yogurt Lentil Curry
- Easy Red Lentil Dal
- Coconut Curry with Chickpeas
- Lentil Eggplant Curry
- Chickpea Masala
- Dal (Creamy Split Lentils)
If you try this Cauliflower Curry Recipe please leave a ๐ star rating and let us know how it turned out in the commentsโwe love hearing from you.
Cauliflower Curry (With Chickpeas in 30 Minutes)
Video
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ยผ teaspoon red pepper flakes or more to taste
- 1 teaspoon turmeric powder
- 1 cup vegetable stock reduced-sodium
- 1 can crushed tomatoes 15 oz / 400 g can
- 2 cans chickpeas 15 oz / 400 g can โ or 3 cups cooked chickpeas
- 1 can coconut milk light or full-fat โ 15 oz / 400 g can
- 1 large cauliflower about 2 lb / 1kg โ cut into florets
- 1 teaspoon salt plus more to taste
- ยผ teaspoon black pepper
- 1 teaspoon garam masala + 1 tablespoon sugar, both optional
- 1 lemon cut into wedges + fresh cilantro, basmati rice, and Greek yogurt for serving
Instructions
- Cook the aromatics: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-low heat. Add 1 medium onion and cook for 3 minutes until it starts to soften.Add 3 cloves garlic and 1 teaspoon ginger (both grated) and cook for 1 more minute.
- Toast the spices: Add 2 teaspoons curry powder, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ยผ teaspoon red pepper flakes, and 1 teaspoon turmeric powder. Cook for 1 minute, stirring constantly so the spices donโt burn.
- Simmer the curry: Stir in 1 cup vegetable stock, 1 can crushed tomatoes, 2 cans chickpeas (rinsed), 1 can coconut milk, 1 large cauliflower cut into florets, 1 teaspoon salt, and ยผ teaspoon black pepper.Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the cauliflower is fork-tender and the sauce is creamy and slightly thickened.
- Finish and serve: Turn off the heat and stir in 1 teaspoon garam masala and optional sugar. Taste and adjust the salt and spices.Finish with lemon or lime juice and cilantro. Serve with basmati rice, naan, or roti, and yogurt if you like.
Notes
- Olive oil โ Avocado oil or neutral cooking oil.
- Onion โ Shallots.
- Garlic โ Omit or use garlic-infused olive oil if suitable for you.
- Ginger โ Ground ginger.
- Curry powder โ Mild or hot curry powder.
- Ground coriander โ Extra cumin.
- Ground cumin โ Extra curry powder.
- Red pepper flakes โ Cayenne or omit.
- Turmeric โ Extra curry powder.
- Vegetable stock โ Water and vegetable bouillon.
- Crushed tomatoes โ Tomato passata or canned diced tomatoes.
- Chickpeas โ White beans or cooked lentils.
- Coconut milk โ Light or full-fat coconut milk, or ยฝ to 1 cup (120 to 240 ml) heavy cream or half-and-half added toward the end.
- Cauliflower โ Broccoli, potatoes, or a combination.
- Garam masala โ Extra curry powder.
- Sugar โ Maple syrup or honey.
- Lemon or lime โ Either works.
- Cilantro โ Parsley.
- Cut evenly: Keep cauliflower florets bite-size for even cooking.
- Soften the onion: Let it cook before adding garlic and ginger.
- Toast the spices: Cook for 1 minute, stirring constantly.
- Simmer gently: Avoid a hard boil so the cauliflower cooks evenly.
- Check for tenderness: Cauliflower should be fork-tender but still hold its shape.
- Adjust the sauce: Add stock if too thick; simmer uncovered if too thin.
- Finish with garam masala: Add it at the end for the best aroma.
- Add a little sugar: It balances the tomatoes and spices without making the curry sweet.
- Using dairy? Add ยฝโ1 cup (120โ240 ml) cream or half-and-half near the end.
- Finish fresh: Add cilantro and lemon or lime before serving.
- Storage: Refrigerate for up to 4 days or freeze for 3 months. Add a splash of water or stock when reheating if needed.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes ๐ฟโจ.
Welcome to our blog, we are glad you are here.
Easy recipe and very tasty, I added fresh chilli and roasted potatoes, I also roasted the cauliflower. I just have one point that the timings you give (3 mins for the onion to soften) are not realistic and time should be taken cooking theses dishes to enhance the flavour, not rushed. But thank you for the recipe.
Could you use butter beans instead of chickpeas
Hiya Anthony!
Yes, butter beans should work well instead of chickpeas. Theyโre softer and creamier, so the texture will be a little different, but still delicious I’m sure ๐
Let me know how it turns out. Warmest, Louise
I just made this and it tastes great!
Delicious, quick and easy to make from ingredients I always have on hand. Thank you Nico
This was delicious, but there were a few changes I’d make:
– A 15 oz can of garbanzos does not equal 3 cups of cooked beans. Use 3 cups, not a 15 oz can.
– the broth/sauce did not thicken enough and remained too thin by the time the cauliflower finished cooking. Next time I’ll use less water and cook down BEFORE adding the cauliflower.
Overall, this was great, and I’ll make it again!
Hi Ruth! Thank you so much for the helpful feedback ๐ Youโre absolutely right about the chickpeas โ it should be 2 cans (3 cups cooked), and weโve corrected the recipe. Thanks for catching that, and weโre glad you enjoyed the curry overall! โค๏ธ
Looks like a lovely and very simple curry based one for me , definitely going to make this over the weekend. I really like the substitution and cooking tips advice- very helpful.
Thank you
Fantastic recipe!
Cauliflower curry with Chickpeas
I just cooked the cauliflower curry and served with wholegrain rice, it was sooooo delicious. I have a portion in the fridge for tomorrow. I will definitely be making this again.
Thank you for your fab recipes, l am looking forward to trying many more. ๐
This recipe is easy, spicy, and delicious. It tastes even better the next day.