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Top down view of a bowl of vegetable curry with rice and two wedges of lime
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5 from 1 vote

Cauliflower and Chickpea Curry

A delicious vegan cauliflower curry with plenty of spice, colour and goodness.
Course Main Course
Cuisine Asian, Indian
Keyword Cauliflower curry, Curry, gluten-free, vegan, vegetable curry
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Calories 601kcal


  • 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.