Vegan Chickpea Cauliflower Curry

KristineDinner in a Dash, Gluten Free, Kid Friendly, Recipes, Soups & Stews, VegetarianLeave a Comment

I love a good curry. Thai, indian or anything in between. Especially when its done in 1-pot like this vegan chickpea cauliflower curry. This dish has more of an Indian flavour with the garam marsala. I get ground garam marsala, which you can pretty much find at any grocery store that has an ethnic aisle.  This curry is super simple to put together on a weeknight. What I love even more about this recipe is how great it tastes the next day, so its a good one for meal prep. I ate it for a couple days in a row for lunch and looked forward to it.

Sneaking cauliflower in this dish is also brilliant, as it adds more nutrition, and you don’t get the cauliflower taste.  All the flavorful spices mask the veggies. So it could be a great kid friendly option if your kiddos like curry style dishes. Its not spicy, just has a lot of flavor. I liked to cut the cauliflower quite small, so its small and blends into the dish well.

Its one of those staple vegan dishes that is great when you’re in the mood for a hearty meal. Also, if you’re looking to adopt more plant based dishes into your diet and are a fan of Indian food, I think you’ll really like this one. Its quite rich, but because lower fat coconut milk is used, it isn’t calorie laden. Per serving its 268 calories, and its filling!

So for your next Meatless Monday, or when you’re looking for a good 1-pot dish, hope you give this one a try! Let me know what you think!

Vegan Chickpea Cauliflower Curry
Prep time
Cook time
Total time
Vegan Chickpea Cauliflower Curry - satisfies your craving for indian food. Healthy, creamy, vegan, and the leftovers are amazing.
Recipe type: Main
Cuisine: Indian
Yield: 7 cups
  • 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