With only a few simple ingredients, you can make something really special that rivals any takeaway! This cauliflower chickpea curry is ready in just 30 minutes, perfect for a cosy weeknight meal. A fragrant blend of spices combine with coconut milk for a dreamy, flavorful sauce that isn't too spicy, but has just the right amount of kick to keep you coming back for more. Extra comforting served with fluffy white rice and fresh naan bread.

Cauliflower Chickpea Curry [Vegan]

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Cooking Time



  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger, ground or 2 teaspoon fresh grated
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium head cauliflower
  • 1 can chickpeas, drained
  • 1 can chopped tomatoes
  • 3/4 cup coconut milk


  1. Heat a large pan with 3 tablespoons oil and fry onion for 5 mins, until soft and fragrant.
  2. Add in garlic and spices and fry for a further 3 mins. Splash in a little water if it starts sticking to the bottom of the pan. Add in cauliflower florets, chickpeas and chopped tomatoes and simmer for 20 mins with the lid on.
  3. Add coconut milk and simmer for another 10 mins with the lid off. Taste and adjust seasoning as required. Sprinkle with coriander just before serving - super delicious with rice and homemade naan.


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