Vegan Indian Cauliflower and Chickpea Curry

4.50 from 16 votes
45 minutes
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Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that’s full of spicy goodness!

Photo of Vegan Indian Cauliflower and Chickpea Curry in cast iron skillet on blue background.

It’s the time of year where every publication is making food trend predictions.  2020 is the year for plant-based foods and cauliflower EVERYTHING shows no sign of letting up.

Here’s a dish for the new year you’re going to love because we sure did!  Vegan Indian Cauliflower and Chickpea Curry!  It’s hearty, healthy and easy, too!

As I’ve mentioned on numerous occasions, I have yet to meet a vegetable I don’t like.  I’m just as happy with a vegan or vegetarian meal as I am with something that has meat.

This Vegan Indian Cauliflower and Chickpea Curry is hearty yet healthy enough to please everyone on both sides of the aisle!  This easy curry uses Madras curry powder which is a terrific blend readily available online or in Indian grocery stores.

What is Madras Curry Powder?

Madras curry powder was actually created for the British who used to occupy India.  Madras and regular curry powder are both blends designed to cater to British taste buds.

If you’re feeling adventurous, by all means, blend your own spices for a curry.  I get a beautiful blend from a local Indian grocery store that happens to carry Madras curry powder.

Photo of copper bowl of Madras curry powder.

How to make Vegan Indian Cauliflower and Chickpea Curry:

  • Cauliflower is the star of this dish.  Start with a nice head of cauliflower and cut it into bite-sized florets.
  • Cook onion in some canola or vegetable oil.
  • Add red bell pepper and cook some more.
  • Add garlic, ginger, Indian spices, the cauliflower…

Photo of raw cauliflower in white distressed colander on gray background.

  • Chickpeas, vegetable broth, canned tomatoes, coconut milk and simmer until the cauliflower is tender.
  • Add chopped fresh cilantro…

Photo of Vegan Indian Cauliflower and Chickpea Curry in cast iron pan on blue background with gray towel garnished with cilantro.

  • That’s it!!!

Close-up photo of Vegan Indian Cauliflower and Chickpea Curry garnished with cilantro.

Some carrots, sweet potato or even regular potato would also be amazing in this curry!

Photo of Vegan Indian Cauliflower and Chickpea Curry in gray bowl with basmati rice.

Let’s eat!

Photo of one serving of Vegan Indian Cauliflower and Chickpea Curry in gray bowl with basmati rice.

Be sure to check out my full collection of Vegan and Vegetarian meals along with 75 Amazing Appetizers, Sides, Mains and Desserts to Serve a Vegetarian or Vegan Guest This Holiday Season!

For more delicious vegan meals, be sure to try my:

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Vegan Indian Cauliflower and Chickpea Curry - Overhead shot of curry served up in gray bowl

Vegan Indian Cauliflower and Chickpea Curry

4.50 from 16 votes

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By: Carol | From A Chef's Kitchen
Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that's full of spicy goodness!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Vegetarian / Vegan Entrees
Cuisine Indian
Servings 6
Calories 299 kcal

Ingredients
  

  • 2 tablespoons canola oil - or coconut oil
  • 1 large onion - thinly sliced vertically
  • 1 large red bell pepper - thinly sliced
  • 4 cloves garlic - minced
  • 2 tablespoons minced ginger
  • 2 tablespoons Madras curry powder
  • 1 medium head cauliflower - cut into florets
  • 2 cups vegetable broth
  • 1 can (15-ounce) chickpeas - drained and rinsed
  • 1 can (15-ounce) diced tomatoes - undrained
  • 1 can (13.5-ounce) coconut milk
  • Salt and freshly ground black pepper - to taste
  • 1/2 cup chopped cilantro - plus more for garnish
  • Cooked basmati rice

Instructions
 

  • Heat oil in a large skillet or saute pan over medium-high heat.
  • Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
  • Add the red bell pepper and cook 1-2 minutes or until beginning to soften.
  • Add the garlic, ginger and curry powder. Cook 10-15 seconds or until fragrant.
  • Add the cauliflower, vegetable broth, chickpeas, tomatoes and coconut milk.
  • Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes or until cauliflower is cooked, not crunchy, but still has some texture.
  • Season to taste with salt and black pepper. Stir in cilantro.
  • Serve with basmati rice garnished with cilantro

Notes

Almost any combination of vegetables can be used.  Reheat leftovers in the microwave.

Nutrition

Serving: 1 | Calories: 299kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 347mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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4.50 from 16 votes (16 ratings without comment)

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10 Comments

    1. Hi, Lissa, Thanks so very much and glad you enjoy so much!! Yes, you can definitely change out the vegetables; spinach is a great addition! Thanks again!

  1. First time trying this. My wife is vegan. So I am always looking for something different and tasty. Had a taste just before we served it. Is really tasty and will be looking for more recipes. This is recommended to try.

  2. I have scrolled through this page a few times looking for the recipe. I see ingredients and instructions but it is not laid out in a normal recipe form from what I can tell. 🤔

    1. Hi, Kate, Thanks so much for your question. I just checked and the recipe is definitely there. Please let me know if you have any other questions.