• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Vegetarian / Vegan Entrees

    By Carol Published: Jan 3, 2020 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Vegan Indian Cauliflower and Chickpea Curry

    Jump to Recipe
    4.50 from 16 votes
    45 minutes

    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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is Madras Curry Powder?
    • How to make Vegan Indian Cauliflower and Chickpea Curry:
    • For more delicious vegan meals, be sure to try my:
    • Vegan Indian Cauliflower and Chickpea Curry
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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:

    • 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
    • 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
    • Cauliflower and Chickpea Tacos with Chipotle Lime Slaw
    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
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Vegetarian / Vegan Entrees
    Cuisine Indian
    Servings 6
    Calories 299 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Cast Iron Pan

    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
    • ½ 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Vegetarian / Vegan Entrees

    • Vegan Thai Red Curry
    • Zucchini Quiche with Feta Cheese and Brown Rice Crust
    • Summer Squash Casserole with Green Chiles
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    914 shares
    • Share132
    • Tweet
    • Yummly
    • Email

    Categories: Vegetarian / Vegan Entrees

    Reader Interactions

    Comments

    1. Michael says

      January 17, 2023 at 2:22 pm

      Hi there,

      Just wondering - what type of onion would be best in this recipe?

      Thanks!

      Reply
      • Carol says

        January 18, 2023 at 8:11 am

        Hi, Michael, Thanks so much for your question. You can just use a regular yellow onion. Thanks again and hope you enjoy!

        Reply
    2. Lissa says

      September 06, 2021 at 5:33 pm

      Love this! It’s one of our favourite recipes! The only thing I do differently is add spinach. Mmmmm!

      Reply
      • Carol says

        September 07, 2021 at 6:52 am

        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!

        Reply
    3. William says

      October 16, 2020 at 7:52 pm

      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.

      Reply
      • Carol says

        October 17, 2020 at 8:41 am

        Hi, William, Thanks so very much and glad you enjoyed! I've got a bunch of vegan recipes so hope you'll give those a try!

        Reply
    4. Sharon says

      January 17, 2020 at 9:11 pm

      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. 🤔

      Reply
      • Carol says

        January 18, 2020 at 7:50 am

        Hi, Sharon, The full recipe is at the bottom. Thanks so much and hope you enjoy!

        Reply
    5. Kate says

      January 17, 2020 at 1:35 pm

      I see a list of ingredients but not the recipe. Where can I find that.

      Reply
      • Carol says

        January 17, 2020 at 4:36 pm

        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.

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 132Facebook
    • Pinterest
    914 shares