Vegan Chickpeas With Cauliflower Recipe

Vegan Chickpeas With Cauliflower Recipe


Vegan Chickpeas With Cauliflower Recipe

Vegan Chickpeas With Cauliflower Recipe is one of those recipes that I never needed a recipe for. Sometimes I’d make it with chickpeas only, other times I’d put different vegetables in it. It’s easy like that.

Vegan Chickpeas With Cauliflower Recipe is an authentic Indian home-style curry recipe that is made with local spices sold in the markets. As Most of the Indian Cury require a trip to Grocery store track down harder to find spices, like black mustard seeds, fenugreek leaves, however, this one isn’t that difficult.

After my success with this curry dish, I’ve decided that I’m going to try out more Indian recipes and venture into making my own curry powder from dry spices when I have more time. But for now, this dish is perfect for my family either as a side dish or main.

Vegan Chickpeas With Cauliflower Recipe


  1. 2 tablespoons coconut oil
  2. 1 large onion, diced
  3. 3 cloves garlic, minced
  4. 1-inch ginger, peeled and minced
  5. 1 tablespoon garam masala
  6. 2 teaspoons ground coriander
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ground turmeric
  9. 2 cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  10. 2 cans diced tomatoes
  11. 1 medium head cauliflower, broken into florets
  12. Salt and pepper to taste
  13. 1/4 cup chopped cilantro – Sometimes a single ingredient, a garnish, can turn a dish from meh to Wow. In the case of this cauliflower chickpea curry, that ingredient is cilantro.
  14. Cooked rice or naan for serving


  1. Heat the coconut oil in a large Dutch oven over medium heat.
  2. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
  3. Stir in the spices and cook until they’re fragrant about 1 minute.
  4. Cut the cauliflower into medium florets. In a large sauce pan, add cauliflower florets, cover with water, add some salt, and bring to a rolling boil. Once the cauliflower comes to a rolling boil, remove from heat and drain. Set aside.
  5. Add the chickpeas, tomatoes. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  6. Now add half boiled cauliflower and mix well.
  7. Uncover and cook 5 minutes more, or until sauce has thickened slightly.
  8. Remove from heat and stir in the gram masala and half of the chopped cilantro, then check the seasoning. Serve scatted with the remaining cilantro and accompanied by brown rice or naan.

It’s a standby curry!!! I love it! This homestyle traditional Indian curry has all the familiar complex, spicy flavors of curries you know and love, but are much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients!.

If you enjoyed this Vegan Recipe, you might also like the another Chickpea Recipe. Have a look at it also – Vegan Chickpea Curry Recipe

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