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closeup shot of hearty chickpea cauliflower
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3.47 from 26 votes

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!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Indian
Keyword: chickpea cauliflower curry
Servings: 4 servings
Calories: 250kcal
Author: Harini


  • 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


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.
    soaking chickpeas in water
  • Rinse thoroughly again and drain the soaked chickpeas in a colander.
    soaked and drained chickpeas ready to be cooked

Preparing Gobi

  • Pick and tight head gobi and separate it into florets. Use a small head weighing around 300 grams.
    fresh cauliflower head
  • 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.
    blanching cauliflower in hot water.

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.
    sauteing cumin seeds, ginger garlic, green chilies and onions in instant pot.
  • Once the onions turn a bit soft, add tomato puree and mix.
    tomato puree added
  • 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.
    spice powders added tp pureed tomatoes
  • Mix well and saute until the tomatoes are completely cooked and oil releases from the sides.
    onion tomato masala for chickpea cauliflower curry
  • 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.
    soaked and drained chickpeas added
  • 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.
    making chickpea cauliflower curry
  • 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.
    cauliflower florets added to cooked chickpea curry
  • Mix and cook for 5 minutes.
    chickpea cauliflower curry recipe making
  • Add chopped cilantro leaves and mix. Switch off IP. Add lemon juice or lime juice and mix.
    fresh cilantro leaves added to finished curry


Serving: 3servings | Calories: 250kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 104mg | Potassium: 961mg | Fiber: 7g | Sugar: 10g | Vitamin A: 767IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 5mg