Vegan Chickpea Cauliflower Curry
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Yield: 7 cups
Vegan Chickpea Cauliflower Curry - satisfies your craving for indian food. Healthy, creamy, vegan, and the leftovers are amazing.
  • 1 14 oz can light coconut milk
  • 2 14 oz cans no-salt added chickpeas, rinsed and drained
  • 1 medium onion, chopped
  • 3 cups raw cauliflower, chopped into small pieces
  • 1 Tbsp oil
  • 1 Tbsp fresh garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 4 tsp garam masala
  • 1 tsp tumeric
  • 1 tsp kosher salt (or use salt to taste)
  • 1 28 oz can no-salt added diced tomatoes with juice
  1. In a large pot over medium heat, add oil and chopped onion.
  2. Cook the onions for a few minutes and add in the spices (garam masala, tumeric, ginger and garlic) and stir together until it becomes fragrant.
  3. Add in the rinsed and drained chickpeas, the can of coconut milk and the can of diced tomatoes with juice.
  4. Stir together, then lastly add in the chopped raw cauliflower.
  5. Simmer together until the cauliflower has softened and the stew has thickened.
  6. Taste test and add salt to taste.
**optional: I added in 2 packets of stevia for a touch of sweetness
Serving size: 1 heaping cup Calories: 268 Fat: 8.3 g Saturated fat: 3.9 g Unsaturated fat: 3.7 g Trans fat: 0 Carbs: 38 g Sugar: 6 g Sodium: 365 mg Fiber: 7.5 g Protein: 10.4 g Cholesterol: 0 mg
Recipe by Busy But Healthy at