Chickpea Cauliflower curry

This healthy chickpea cauliflower curry recipe is super easy to make, nutritious and so comforting. Vegan and gluten free, deliciously creamy and best weeknight curry! This is an Indian curry recipe made with staples like onions, tomatoes, spices and herbs, finished with a splash of coconut milk.

This comforting curry is a our favorite and I love to serve it with freshly steamed basmati rice and a salad or raita. Here us my easy chickpea and cauliflower curry recipe with step by step photos. Do try it out and enjoy!

For more curry recipes please check Punjabi chole, green peas masala, maa ki dal, mixed veg curry, yellow curry, amritsari chole recipes.

Cauliflower is a favorite at our home and I cook it very often in my kitchen. Apart from making aloo gobi, gobi paratha recipes I also use it for making hearty curries. Here I have combined cauliflower with another favorite ingredient chickpeas to make curry.

This combination works out very well and this curry is so delicious, flavorful and hearty.

It is a simple everyday curry dish that you can make in an hour if using soaked dry chickpeas or 30 minutes with canned chickpeas. You do not need any curry paste or special ingredients.

Read on to learn how to make chickpea cauliflower curry recipe with step by step photos, tips, tricks and variations.

About This Curry Dish

Cauliflower curry with chickpeas is a delicious healthy and wholesome curry dish from Indian cuisine. It is a robust curry that tastes delicious with basmati rice or flatbreads.

To make chickpea cauliflower curry we will first prepare a base masala or curry sauce made of onions, tomatoes and few spice powders.

To this we will add soaked dry chickpeas and cook until done. Finally throw in the blanched cauliflower florets and simmer for a while. The curry is finished with a splash of coconut milk but it is optional only.

This is a very cozy delicious curry that you will keep coming back for more, make a big batch and it will be over in no time 🙂

The ingredients you need to make Indian cauliflower curry recipe are pretty simple pantry staple ones. I have not used any curry paste or curry powder but I have included the instructions on how to add them. This is the perfect recipe for home cook to put dinner on table in minutes 🙂

In this curry I have used pureed tomatoes to make the curry sauce smooth and creamy. If you prefer a chunkier curry just chop the tomatoes for the masala base.

I have made this recipe moderately spicy so you can increase or decrease the spice powders to alter the spice level.

You can serve this curry as a part of any Indian or continental meal. It is a very versatile one. See my serving suggestions for more ideas.

I have made the recipe in instant pot but you follow the same recipe and cook it on stove top or pressure cooker too.

Do try out this easy chickpea cauliflower curry. It is wonderful because

It is super easy to make

comforting and hearty

vegan and gluten free

best with rice or roti

flavorful and delicious

Ingredients

To make this cauliflower chickpea curry you will need the following ingredients.

Cauliflower– Use fresh and tightly packed head of cauliflower for best flavor and taste. You can blanch them shortly to get rid of any insects if you prefer.

Chickpeas– You can use both dry or canned chickpeas for this curry. I have used dried ones so the cook time is around an hour. For canned chickpeas it will reduce considerably.

Onion– along with tomatoes onions form the base of this curry. You can use red onion, yellow or white onions for strong or mild flavor profile.

Tomatoes– I like to use pureed tomatoes in this recipe for smoother curry sauce. Just puree three large tomatoes and use it. If you prefer chunkier curry on the other hand, you can use diced tomatoes or minced or finely chopped tomatoes. Canned tomatoes can also be used, just add them as such and crush in the pot.

Spice powders– the regular Indian spice powders used in pretty much all the curry recipes. You will need garam masala powder, red chilli powder, turmeric powder, ground coriander or coriander powder.

Oil– I prefer to use peanut oil or mustard oil for this curry but you can use any neutral cooking oil like canola oil, avocado oil, vegetable oil, coconut oil or even light olive oil.

Coconut milk- It is an optional ingredient and you can add if you want a very creamy curry or cut the heat. Add full fat coconut milk or light one as you like. I have used homemade coconut milk here but you can also use canned coconut milk from stores.

Other ingredients– water, cumin seeds, lime juice or lemon juice, salt, fresh cilantro leaves, ginger garlic paste or freshly minced 1/2 inch fresh ginger and 3 cloves garlic and green chilies.

How To Make Chickpea Cauliflower Curry Recipe

Preparing Dried Chickpeas

Skip this part if you are using canned chickpeas.

Pick and rinse 1/2 cup dried chickpeas or kabuli chana thoroughly.

Add it to a large bowl and cover with enough water to soak them. Set aside for 8-12 hours.

Rinse thoroughly again and drain the soaked chickpeas in a colander.

Preparing Gobi

Pick and tight head gobi and separate it into florets. Use a small head weighing around 300 grams.

bring a large pot of water to boil with a big pinch of salt. Add the cauliflower florets, switch off the flame and let sit for 5 minutes.

Drain in a colander and set aside.

Making chickpeas gobi curry

Place the insert inside the instant pot and switch in on. Press the saute button. Once it displays hot add oil. Add cumin seeds, finely chopped ginger garlic, slit green chili and fry for a minute. Next add chopped onions and saute.

Once the onions turn a bit soft, add tomato puree and mix.

Add the spice powders- 1 teaspoon garam masala powder, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder and salt to taste.

Mix well and saute until the tomatoes are completely cooked and oil releases from the sides.

Add 1/2 cup water to the instant pot to deglaze. Add the soaked and drained chickpeas or canned chickpeas if you are using that. Now Add 1.5 cups water and mix.

Bring to a boil. Cancel saute, close IP and press manual or pressure cooker mode. Set timer for 35 minutes. If you are using canned chickpeas set timer for 15 minutes.

Once done, let pressure release naturally for 10 minutes. Quick release the remaining pressure. Open the instant pot, press saute again and add the blanched cauliflower florets that we prepared earlier and 1/2 cup coconut milk.

Mix and cook for 5 minutes.

Add chopped cilantro leaves and mix. Switch off IP. Add lemon juice or lime juice and mix.

Serve chickpea cauliflower curry warm.

Serving Suggestions

This cauliflower curry with chickpeas tastes wonderful as main dish in any Indian or continental meal. It is perfect with steamed rice or flatbreads. Here are few suggestions to serve this curry.

With white rice like basmati rice, jasmine rice and a salad like kachumber.

With brown rice and a bit of yogurt

This curry tastes very good with naan, kulcha, butter naan, paratha.

You can also serve this as chunky soup if made a little thinner.

Tips + FAQS

Can I add curry powder in this recipe?

Yes to get the signature curry flavor you can add 1 tablespoon curry powder.

Can I use this coconut curry sauce with other vegetables?

Yes, it tastes good with mixed vegetables, mushrooms, potatoes, paneer or tofu.

How to use curry paste in this recipe?

If you add curry paste the taste and flavor will be different so I do not suggest that.

Can I make this in pot?

Yes, just follow the recipe and after adding chickpeas, cover and cook for an hour for dried chickpeas and 30 minutes for canned chickpeas. Add cauliflower, cook for another 5 minutes and do the finishes.

More Cauliflower Recipes

Cauliflower bites

easy cauliflower fry

Cauliflower nuggets

Gobi manchurian

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