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+ servings
a bowl filled with cauliflower, chickpeas and broth
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4.67 from 3 votes

Creamy Chickpea Cauliflower Curry (Vegan)

This creamy Chickpea Cauliflower Curry is made in one pot and is so easy to prepare. It's vegan, filled with warm spices and flavors and ready in under 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: dinner
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cauliflower curry, chickpea cauliflower curry
Servings: 4
Calories: 459kcal
Author: Erin

Ingredients

Instructions

  • Heat olive oil in a large, deep skillet or dutch oven over medium heat. Add the carrot, bell pepper, onion, and garlic and sauté for 5 minutes.
  • Next, add the curry paste, curry powder cumin, salt, coriander, and turmeric and stir for 1 minute. Pour in the coconut milk, tomato sauce and water and stir to combine.
  • Add the cauliflower, making sure it's coated in the sauce. Bring the curry to a boil, then place a lid on top, reduce heat to a simmer and simmer for 10 minutes. Then, remove the lid, add the chickpeas, and continue simmering for 10 minutes or until the cauliflower is tender.
  • Serve over rice, then sprinkle with cilantro. Enjoy!

Video

Notes

*Calories are per serving and are an estimation
*Coconut milk: I always use full fat because it's more flavorful, but light coconut milk works as well
*Add-ins: want to make this even healthier? Try adding mushrooms, diced sweet potato or frozen peas to the mix!
*Storage: store leftovers in a sealed container in the refrigerator for up to 4 days; Freezer: wait for curry to cool, then transfer it to a freezer-safe bag or container and freeze for up to 3 months; To reheat: pour curry into a saucepan and heat over the stove until warm

Nutrition

Calories: 459kcal | Carbohydrates: 49g | Protein: 16g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 877mg | Potassium: 1336mg | Fiber: 14g | Sugar: 14g | Vitamin A: 5208IU | Vitamin C: 99mg | Calcium: 144mg | Iron: 9mg