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Overhead shot of cream bowl of cauliflower and chickpea curry with naan

Creamy Cauliflower and Chickpea Curry

This creamy cauliflower and chickpea curry recipe is a great gluten free dinner. Serve with rice and naan for a comforting vegetarian meal.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 236kcal


  • 2 tablespoon Curry Powder
  • ½ teaspoon Cumin
  • ½ teaspoon Turmeric
  • ½ teaspoon Smoked Paprika
  • ¼ teaspoon Cayenne Pepper
  • Salt and Pepper
  • 2 tablespoon Olive Oil
  • 1 Onion chopped
  • 3 cloves Garlic crushed
  • 2 teaspoon 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.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 236kcal | Carbohydrates: 14g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 60mg | Potassium: 564mg | Fiber: 4g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 72.6mg | Calcium: 83mg | Iron: 1.9mg