This flavoursome cauliflower and chickpea curry has the most delicious combination of ingredients – including a good hit of garlic, chilli and ginger and plenty of fragrant spices. Cauliflower adds bite and creates the perfect base for soaking up all that deliciousness, whilst chickpeas give a tasty boost of protein. Made in one pan and super versatile, this curry is a great one to make in a big batch if you’ve got lots of mouths to feed!
A dish for everyone
The beauty of this nourishing curry is that it also happens to be gluten-free, dairy-free and vegan, so if you’re catering for various dietary requirements it’s a definite winner! With that said, if you’d rather swap out the chickpeas or one of the veggies for some chicken, prawns or beef you can totally go for it.
What flavours are in this curry?
There’s so much flavour and goodness packed into this recipe! Creamy coconut, sweet tomato, zingy lime, aromatic spices and plenty of fresh chilli, ginger and garlic. The chilli provides a little kick of heat but not too much, and this can of course be adjusted to your taste. If you prefer a mild curry, remove the seeds from the chilli or leave it out altogether. If you like more heat, add an extra whole chilli.
What to serve with cauliflower and chickpea curry?
I like to eat mine with brown rice, some extra fresh coriander and a good squeeze of lime. You could also serve with basmati or white rice, or even a microwavable flavoured rice packet. Other great accompaniments to this curry include:
- Naan bread (if you need a GF recipe, this one by Becky Excell is brilliant)
- Mango chutney (If you’re in the UK, this one is great)
- Poppadoms (these are generally made from chickpea flour and therefore GF)
Storing your leftovers
Any leftover curry will keep well in the fridge for up to 2 days. Simply reheat in the microwave before serving. I’ve also had success freezing this and defrosting in the microwave. It should keep in the freezer for up to 3 months.
Rice should not be frozen and reheated, or kept in the fridge for more than 1 day, as this can be unsafe to eat. It’s always best to cook rice fresh when you’re eating the curry.
If you give this colourful curry a go, don’t forget to let us know how you got on in the comments below and tag us in photos of your creations on Instagram @BlueSkyEating. Enjoy! 🙂
Cauliflower and Chickpea Curry
- 1 tbsp olive oil or coconut oil
- 1 white onion (diced)
- 3 cloves garlic (crushed)
- 1 red chilli (finely chopped)
- A thumb-sized chunk ginger (peeled and finely chopped)
- 1 tbsp cumin
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 sweet potato (peeled and roughly chopped)
- 1 red pepper (chopped)
- 1 head cauliflower (broken into florets)
- 1 400g tin chopped tomatoes
- 1 400g tin full fat coconut milk
- Juice of 1 lime
- 200 ml vegetable stock
- 1 400g tin chickpeas
- A generous handful spinach
- Salt and pepper (to taste)
- Extra lime and fresh coriander (optional – for serving)
- Rice of your choice (optional – for serving)
- In a large pan over a medium heat, fry the onion in the olive or coconut oil, stirring frequently until tender (about 4-5 minutes).
- Add the chilli and ginger and fry for another minute or so.
- Add the cumin, coriander, turmeric and paprika. Stir them through the onion mixture and allow them to cook for about another minute before adding anything else. This will toast the spices, releasing their flavours.
- Add the crushed garlic and red pepper. Cook for another few minutes, stirring frequently.
- Add the sweet potato and cauliflower. Mix through well before pouring in the tinned tomatoes, coconut milk, lime juice and vegetable stock.
- Give everything a good stir before turning the heat down to a simmer, covering the pan with a lid and leaving to cook for 20 minutes.
- If serving with rice, start cooking this now so it will be ready at the same time as the curry.
- After 20 minutes, drain the chickpeas, add to the pan and stir. Place a generous handful of spinach on top and cover with the lid once again. Leave the chickpeas to heat through and the spinach to wilt for 5 minutes.
- Remove the lid, give everything another good stir and season with salt and pepper to taste.
- Serve with the rice and extra fresh coriander and lime if desired.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.