Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that’s full of spicy goodness!
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.
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…
- Chickpeas, vegetable broth, canned tomatoes, coconut milk and simmer until the cauliflower is tender.
- Add chopped fresh cilantro…
- That’s it!!!
Some carrots, sweet potato or even regular potato would also be amazing in this curry!
Be sure to check out my full collection of Vegan and Vegetarian meals!
For more delicious vegan meals, be sure to try my:
- Skillet Chickpea Chilaquiles
- Grilled Vegetable Kabobs with Charmoula
- Healthier Turkish Eggplant Casserole (Imam Bayildi)
- Penne with Creamy Cashew and Spinach Pesto Sauce
- Vegan Thai Red Curry with Cauliflower and Potatoes
- Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
- Indian Root Vegetable Curry
- Cauliflower, Red Lentil and Potato Curry
- Thai Red Curry with Vegetables and Sweet Potato Noodles
- Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole
- Sesame Tofu with Spinach and Rice Noodles in Ginger Broth
- Butternut Squash in Fresh Green Curry
Helpful tools and equipment (Affiliate Links):
- 2 tablespoons canola 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 of 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
- 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
Amount Per Serving Calories 228Total Fat 9gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 468mgCarbohydrates 31gFiber 6gSugar 7gProtein 8g