This creamy chickpea cauliflower curry made with homemade curry simmer sauce is simply mouthwatering! It is vegan, easy to prepare, excellent for meal prep, and a perfect hot curry to accompany any flatbread or rice dish!
You must add this cauliflower curry to your weekly meal plan; I can’t get enough of it!
This delicious and healthy dish features chickpeas and cauliflower as the main ingredients, cooked in a flavorful curry sauce made with homemade curry simmer sauce.
Cauliflower is an excellent addition to curries because it absorbs flavor and adds texture. I added chickpeas to the curry to give it more depth and protein. They complement cauliflower really well. Lentils or another kind of bean could be substituted, though!
The homemade curry simmer sauce, however, is the highlight of this dish. It has a ton of flavor and is creamy, spicy, and tomatoey. I’d be content to just sip it on its own!
The dish is easy to make and can be served as a main course or side dish. Enjoy it with rice, naan, or quinoa to make it more filling. The dish is a perfect blend of flavors and spices, making it a perfect meal for those who love a good curry.
As always scroll down for the detailed recipe, but I suggest you don’t skip reading the information included in the blurb.
If you’ve never prepared curry before, don’t be afraid. Using curry paste is the most effective way to recreate the flavor of the curry you enjoy ordering at your go-to South Asian restaurant.
Although most grocery stores carry curry powder, the flavor of normal curry spices fades rapidly after grinding, so powder form isn’t the ideal way to acquire a rich flavor. So I used homemade curry simmer sauce. But you can use store-bought curry paste.
Why You Will Love Trying This Chickpea Cauliflower Curry With Homemade Curry Simmer Sauce?
- It is easy and quick to make. The complete process just takes 30 minutes and only a few ingredients from your pantry!
- It’s vegan and gluten-free. All ingredients used in this recipe are plant-based.
- It is a one-pot dish. Therefore, you do not need to worry about cleaning multiple dishes.
- It is incredibly flavorful!
- It isn’t overly spicy (although you can make it). This mildly spiced curry is suitable for children.
- It is perfect for a weeknight dinner! Not much else screams “WEEKNIGHT DINNER” quite like that. You can prepare this on Sunday and have lunch for the entire work week.
- It can be served as a main course or a side dish. Simply alter the serving size or style based on how you intend to have it! It is light enough to be a side dish if served with a simple salad but substantial enough to be a main meal if served with some sort of flatbread or rice.
- It is healthy and nourishing. Chickpeas provide a source of plant-based protein, while cauliflower adds a variety of vitamins and minerals.
- When you need to get something hearty and cozy on the table quickly, this dish is ideal.
- It is budget-friendly. This dish is a great method to reduce your grocery bill because it just calls for a small number of basic ingredients. Even making your own curry simmer sauce will save you money.
- Avocado Oil: Although I usually used avocado oil, you can use vegan butter or any other plant-based oil.
- Chickpeas: You may use raw chickpeas and soak them and boil them, or you can simply use canned chickpeas just drain them, wash them and you are good to go!
- Cauliflower florets: While I’ve cooked this curry with only white cauliflower, there are certainly several colors and sizes available in grocery stores nowadays. Give any of them a try.
- Curry paste: I used my Homemade Curry Simmer Sauce. You can use store-bought, but I highly suggest making your own as it is more safe, more healthy, and budget-friendly as well.
- Coconut cream: Use full-fat coconut milk or coconut cream to make this dish vegan. They’re easily available anywhere, if not you may use coconut yogurt instead.
- Dried fenugreek leaves: Although optional, to me, this curry is incomplete without dried fenugreek leaves. They add an amazing aromatic flavor.
How To Make Chickpea Cauliflower Curry With Homemade Curry Simmer Sauce?
- Take a wok and heat 1 tbsp. avocado oil.
- Now sauté 1 can of chickpeas along with cauliflower florets for a couple of minutes.
- Add in the prepared curry simmer sauce and sauté for a few minutes.
- Now add almost 2 cups of water and let it simmer on medium-low flame for 15-18 minutes until the cauliflower is completely done.
- Uncover and add coconut cream along with dried fenugreek leaves.
- Give it a good mix and serve.
Serve warm with steamed brown rice or gluten-free naan bread. Here’s a classic recipe for brown basmati rice. Alternatively, serve this curry alongside Turmeric Coconut Fonio, Black Bean and Millet Salad, Quinoa Tabouli, or any other healthful grain.
Enjoy it with a glass of fresh juice such as Beet juice, Pineapple Mango Juice, Star Fruit Juice, Blood Builder Juice, or Grapefruit & Kumquat Juice.
You can also slightly mash it potato masher and use it for stuffing the parathas, wraps, or tacos.
Make Ahead, Storage, And Reheating
- Make Ahead: This curry is a great dish to prepare ahead of time as the flavors improve over time!
- Storage: Leftover curry can be stored in the refrigerator for up to 5 days if kept in an airtight container. Leftover curry can also be frozen for up to a month.
PRO-TIP: While storing, keep the curry in individual serving containers so that you may thaw and reheat lunches or meals for one throughout the week/month!
- Reheating: Reheat the curry in a nonstick saucepan over low-medium heat while stirring frequently. While reheating, you can add more salt and pepper if needed. Alternatively, place curry in a microwave-safe bowl and reheat it in the microwave for 1-2 minutes.
- If you don’t have homemade curry simmer sauce, just boil 1 medium onion, 2 medium tomatoes, and 4 garlic cloves, blend them and add them instead of the prepared curry simmer sauce.
- The flavors or spices in prepared curry simmer sauce are mild, you might have to adjust some salt and seasoning according to your taste buds.
- The best seasoning for these types of curries is garam masala, cumin powder, and salt.
- Add in some fresh cilantro and lemon at the end to zing up some fresh flavors.
- Make extra so you can store some for later use as it stores well.
- If you want to make it oil-free, simply replace it with water or vegetable stock.
- Feel free to experiment with different vegetables.
- Other beans can be used in place of chickpeas to make a dish resembling that.
- Cut the cauliflower into similar-sized pieces so they all cook at the same time.
More Flavorful And Tasty Curry Recipes To Try:
- Veg Kofta Curry
- Vegan Potato Curry Recipe
- Coconut Chickpea Curry
- Jackfruit Curry Recipe
- Vegan Curry Chicken Recipe
- Jamaican-Style Chickpea Curry Recipe
Frequently Asked Questions
Can I Freeze This Chickpea Cauliflower Curry?
Yes, you can freeze it. Just make sure to cool the curry completely before transferring it to a freezer-safe container and placing it in the freezer. To defrost, remove it from the freezer and place it in the refrigerator overnight to thaw. Reheat on the stove until it’s warmed well. You can also reheat it in the microwave.
Can I Add Other Veggies?
Absolutely! You can replace cauliflower with broccoli, eggplant, bell pepper, potato, carrot, parsnips, or bok choy.
Is Chickpea Cauliflower Curry Healthy?
Yes! The main ingredients: chickpeas and cauliflower are very nourishing.
Chickpeas contain all nine essential amino acids, which are important for healthy human function, so they are regarded as a complete protein source. They are ideal for vegetarians and vegans because “Chickpeas are also a superb source of non-animal protein.”
The vitamins and minerals found in chickpeas are also abundant. These include iron, magnesium, potassium, folate, and choline. Additionally, rich in vitamins A, E, and C, chickpeas have numerous health benefits, including:
- Control blood sugar.
- Promote Weight Loss
- Lower cholesterol
- Help with digestion.
- Reduce your cancer risk
- Boost your mental health
- Prevent Constipation
Cauliflower is a fantastic superfood that is anti-cancer, anti-inflammatory, high in antioxidants, and loaded with vitamins and minerals. It contains a lot of fiber, which helps to reduce inflammation and improve digestion.
Cauliflower is strong in choline, an essential ingredient that supports metabolism, brain growth, and nervous system function, and is insufficient in many people. It also keeps cholesterol from building up in the liver.
Cauliflower is high in allicin, a compound that may help prevent strokes and heart disease.
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- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisine: American
- Energy: 202 kcal / 844 kJ
- Fat: 9.2 g
- Protein: 7.2 g
- Carbs: 24.4 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 servings
- 1 tablespoon avocado oil
- 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
- 2 cups cauliflower florets
- 4 tablespoons prepared curry paste
- 1/2 cup coconut cream
- 1 teaspoon dried fenugreek leaves (optional)
- Take a wok, and heat 1 tablespoon avocado oil.
- Now sauté 1 can of chickpeas along with cauliflower florets for couple of minutes.
- Add in the prepared curry paste and sauté for a few minutes.
- Now add almost 2 cups of water and let it simmer on medium low flame for 15-18 minutes until cauliflower is completely done.
- Uncover and add in coconut cream along with dried fenugreek leaves.
- Give it a good mix and serve warm with steamed brown rice or gluten free naan breads.
Hi there, this curry looks great. I read the article but I am not seeing the recipe for the homemade curry simmer sauce. Can you put a link or tell me where to find it. Thanks so much!