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. 🥘 Cauliflower and chickpeas simmer in a creamy tomato-coconut sauce with ginger, garlic, curry powder, cumin, coriander, and turmeric.
It’s 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. 🌱 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. ❤️
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 sautéing 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 you’re 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 don’t like coconut, use ½ 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 don’t 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.
- Don’t 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 it’s 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 ½ to 1 cup (120 to 240 ml) heavy cream or half-and-half toward the end, then simmer gently for a couple of minutes.
- Don’t 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 ½ 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 🌟 star rating and let us know how it turned out in the comments—we 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
- ¼ 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 – or 3 cups cooked chickpeas
- 1 can coconut milk light or full-fat – 15 oz / 400 g can
- 1 large cauliflower about 2 lb / 1kg – cut into florets
- 1 teaspoon salt plus more to taste
- ¼ 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, ¼ teaspoon red pepper flakes, and 1 teaspoon turmeric powder. Cook for 1 minute, stirring constantly so the spices don’t 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 ¼ 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 → Avocado oil or neutral cooking oil.
- Onion → Shallots.
- Garlic → Omit or use garlic-infused olive oil if suitable for you.
- Ginger → Ground ginger.
- Curry powder → Mild or hot curry powder.
- Ground coriander → Extra cumin.
- Ground cumin → Extra curry powder.
- Red pepper flakes → Cayenne or omit.
- Turmeric → Extra curry powder.
- Vegetable stock → Water and vegetable bouillon.
- Crushed tomatoes → Tomato passata or canned diced tomatoes.
- Chickpeas → White beans or cooked lentils.
- Coconut milk → Light or full-fat coconut milk, or ½ to 1 cup (120 to 240 ml) heavy cream or half-and-half added toward the end.
- Cauliflower → Broccoli, potatoes, or a combination.
- Garam masala → Extra curry powder.
- Sugar → Maple syrup or honey.
- Lemon or lime → Either works.
- Cilantro → 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 ½–1 cup (120–240 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 🌿✨.
Welcome to our blog, we are glad you are here.
I really liked this recipe. It is a very good combination.
I put more veggies (like potatoes and carrot) and at the end the curry had dominant milky taste. I neutralized it by adding more sambal. I suggest increasing the amount of spices if you are adding more veggies.
The video differs from the instruktions regarding when to add the coconut milk and about using a blender. Easy to make but next time I’ll blend more to make it a bit thicker. I’m not a vegetarian but don’t eat a lot of meat and am trying to use more legumes so a lot of your recipes are on my list of dishes to try.
Yummy veggie curry. Really enjoyed it.
excellent and very easy; I did not have crushed tomatoes, so mine is without them, but still it tastes great
Fantastic, Anna! So happy you enjoyed the curry, thanks for leaving a comment here 🤗
Kindest, Louise
First recipe I’ve made of yours and it was fabulous!!! I’m trying to incorporate more meatless meals into our diet. My husband and son were both very reluctant but they LOVED it. I followed the recipe as written and wouldn’t change a thing. Definitely making this again and again. Thank you for sharing!
Fantastic, Kate, that’s great news 🎊 I’m very happy your husband and son enjoyed it, too (what a compliment!) 🤗
Thank you for being here, and for taking the time to comment. All the best,
Louise
Hello, thank you so much for sharing. I followed this recipe w/ my little twist and it was great. I didn’t think I would like it but um um um good. I’m just joining the Vegan family and I love where this is taking me. You guys are one of my best couples to follow. Keep the recipes coming. Thank you sooooo much.
Hi Miss Paula,
That’s fantastic – I’m so happy you enjoyed the curry. Although I am intrigued to hear about the twist you did…
Thank you for your kind words and for taking the time to leave a comment. All the best,
Louise
Worst curry I have had.
I only added 1/2 cup stock but the whole thing was so watery & tasteless.
This is hands down the best tasting and easiest curry to make, it’s my second time making it, thank you!
Hi Jeanie,
That’s fantastic, I’m super happy you liked the cauliflower curry 🙂
Thank you so much for taking the time to leave a comment here. Have a great week ahead!
Kindest,
Louise
This is an absolute favorite of mine! I’ve made it regularly and it makes a great quantity. It’s a wonderful option for a tasty meal prep. I usually make an oil with garlic and lots of spices to dip my heart healthy pita bread in. Perfect combination full of flavor! Looking forward to making more of your recipes. Thanks for sharing. God bless!
Yay, I’m very happy you liked the curry, Candace!
Thank you much for your comment, and have a great week ahead.
All the best,
Louise
This curry is very delicious and fullfilling. It is easy to make if you follow Louise & Nico’s very accurate and thorough instructions. My husband and I both loved it.
Hi Linda,
That is absolutely amazing, we’re just delighted that this curry became a Sunday family meal for you!
Have a great week ahead, and thank you very much for taking the time to leave a comment here.
All the best,
Louise
This was so good! I was skeptical because the clip made it look so easy. But it really was. This is a keeper!
Hi Joy, I’m delighted you liked the curry and that the video was helpful 🙂 Thanks so much for taking the time to leave a comment, and have a wonderful Sunday. Kindest, Louise