This creamy cauliflower and chickpea curry recipe is a great gluten free dinner. Serve with rice and naan for a comforting vegetarian meal.
I am so into this curry!
Are you a creamy curry or a spicy curry kinda person?
I’m a bit of both but there is something unbelievably comforting about a creamy curry. And as much as I love a curry made with coconut milk (like this coconut curry with sweet potato) using real cream makes them feel even more indulgent.
Of course you can switch the cream for coconut milk to make this recipe vegan if you prefer.
It’s such a quick and easy recipe and it’s one of our go-tos on a weeknight.
Why we love this cauliflower and chickpea curry:
- It’s vegetarian and with a simple switch it becomes vegan but it’s still super satisfying and filling
- It takes just 20 minutes to make which makes it the perfect thing to serve on a busy weeknight
- It’s a super versatile recipe which you can easily use to switch out or add your favourite vegetables to
- It’s gluten free so you can serve it up to people with dietary restrictions
Chickpea and Cauliflower Curry Ingredients:
- Spices: I started off with a mixture of curry powder, cumin, turmeric, smoked paprika and cayenne pepper and added garlic and ginger for so. much. flavour.
- Chickpeas: I use tinned but if you want to soak your own the night before that would also work
- Chopped Tomatoes
- Single Cream: Drizzled through at the end for extra richness
How to Make Creamy Cauliflower Curry with Chickpeas:
- Fry the aromatics and spices: Mix together the spices, heat the oil and fry the onion followed by the ginger and garlic. Fry for a couple of minutes and then add the spices.
- Add the cauliflower and chickpeas: Add the cauliflower and stir to coat with the spices then add the tomatoes and chickpeas then cook for 15 minutes.
- Finish the curry: Turn the heat down to low and pour in the cream. Serve with rice and naan
Equipment you need to make this recipe…
Creamy Curry with Cauliflower Spices
The key to getting the curry to be bursting with flavour is to make sure you use plenty of spices. Dried spices can go stale and lose their flavour so try to replace yours regularly. For this curry I use curry powder, cumin, turmeric, smoked paprika and cayenne pepper. I love the balance of spices in this dish but you’re welcome to adjust the quantities of each one to suit your tastes.
Can I freeze this curry?
This curry freezes well. All you need to do is leave to cool until it reaches room temperature then place in tupperware and pop in the freezer. Defrost thoroughly when ready to use then reheat.
Expert tips for making cauliflower and chickpea curry:
- You can add any vegetables you like to this curry. Feel free to switch the cauliflower for broccoli or stir through some spinach
- If you want to make this curry vegan then you can stir through coconut milk in place of the cream
- I like this curry served with rice and naan but you could eat it on its own if you’re avoiding carbs and it will still be filling and delicious
- You can adjust how much cayenne pepper you use in this curry depending on how spicy or mild you like your curry
Want more? Try these other vegetarian curry recipes!
- Aloo Curry
- Pressure Cooker Vegetable Curry
- Chickpea Tikka Masala
- Spicy Halloumi Curry with Potato
- Easy Bombay Potatoes
- Creamy Cauliflower Curry in the Pressure Cooker
Creamy Cauliflower and Chickpea Curry
- 2 tbsp Curry Powder
- 1/2 tsp Cumin
- 1/2 tsp Turmeric
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- Salt and Pepper
- 2 tbsp Olive Oil
- 1 Onion chopped
- 3 cloves Garlic crushed
- 2 tsp Ginger grated
- 1 head Cauliflower cut into florets
- 1 400g tin Chickpeas drained and rinsed
- 1 400g tin Chopped Tomatoes
- 150 ml Single Cream
- Mix together all of the spices. Heat the olive oil in a large pot over a medium heat. Add the onion and fry for a couple of minutes then add the garlic, ginger and spices and fry for another 5 minutes until everything is softened and fragrant.
- Add the cauliflower, stir to coat then pour in the tomatoes and chickpeas and bring to a simmer, cook for about 15 minutes adding water if the curry starts to look dry. Turn the heat down to low and pour in the cream. Serve with rice and naan.
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