Chickpea Cauliflower Curry

closeup shot of hearty chickpea cauliflower

3.49 from 35 votes

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!

Prep Time30 mins

Cook Time50 mins

Total Time1 hr 20 mins

Course: Main Course

Cuisine: Indian

Keyword: chickpea cauliflower curry

Servings: servings

Calories: 250kcal

Author: Harini

Ingredients

2.5 cups cauliflower small, around 300 grams, florets
3/4 cup chickpeas dried or 1.5 cups drained from 1 can
2 tablespoons oil
1 teaspoon mustard seeds
teaspoons ginger garlic paste or freshly minced
1 green chili slit
1/2 cup onions chopped from 1 large onion
2 cups tomato puree from 4 large tomatoes
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
salt to taste
1/2 cup coconut milk
2 tablespoons coriander leaves cilantro leaves
2 teaspoons lime juice or lemon juice

US Customary - Metric

Instructions

Preparing Dried 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.

Nutrition