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–+ servings
Glossy Cauliflower curry with chickpeas in creamy golden sauce topped with cilantro.

Cauliflower Curry (With Chickpeas in 30 Minutes)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (250 ml) 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

  • 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.
    Step 1 Onion sautéing with fresh garlic and ginger in olive oil.
  • 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.
    Step 2 Curry spices toasted with softened onion, garlic, and ginger.
  • 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.
    Step 3 Cauliflower and chickpeas simmering in creamy tomato coconut curry sauce.
  • 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.
    Step 4 Finished cauliflower curry with garam masala, citrus, and fresh cilantro.
Substitutions
  • 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.
 
Tips
  • 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.
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