Cauliflower Chickpea Curry
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This cauliflower chickpea curry is such a delicious, healthy recipe. Make this vegan dish for lunch or dinner. It’s addictive!
I could eat this cauliflower chickpea curry for lunch every day. I wouldn’t get tired of it for a long time.
Cauliflower is one of my favorite vegetables, and I love how it soaks up the flavors of different sauces. It’s like a little sponge.
A friend of mine recently told me about Trader Joe’s Curry Simmer Sauce. I gave it a try with cauliflower and lentils. It was too spicy for me, but it got me thinking. The homemade red curry sauce in this cauliflower curry dish is my toned-down version of that Trader Joe’s sauce.
Cauliflower Chickpea Curry Tips
Cauliflower, chickpeas, and red pepper make a delicious combination here, but you can use any vegetables you like. I use Trader Joe’s curry powder, which is fairly mild. Feel free to increase the spices for a more fiery curry.
When you drain the can of chickpeas, you can use the liquid to make aquafaba. This can be used as an egg substitute in vegan baking, among other uses.
If you don’t care for chickpeas, you can substitute 2 cups of cooked lentils in this cauliflower curry. This will increase the protein in the dish, and the flavor is just as good.
For some other delicious curry dishes, try my curry chicken salad, slow cooker apple chicken curry, and sheet pan chicken curry with vegetables. There are so many different ways to enjoy this irresistible flavor!
Cauliflower Chickpea Curry
- 15 oz can tomato sauce
- 1 cup vegetable broth or other broth
- 2 tsp pure maple syrup or other sweetener
- 1 tsp curry powder
- 1/2 tsp cumin
- 1 tsp salt
- 1 head cauliflower chopped
- 1 red pepper chopped
- 15 oz can chickpeas drained and rinsed
- 2 scallions diced
- In a large skillet, combine tomato sauce, broth, maple syrup, curry powder, cumin, and salt. Stir together and cook over medium heat until it begins to bubble.
- Lower the heat to medium-low and add the chopped cauliflower. Cover the skillet and cook for 5 minutes. Then add the red pepper. Continue to cook, covered, until the vegetables are almost tender (another 5 to 10 minutes). Add the chickpeas and cook for another couple minutes, until everything is tender.
- Serve warm with scallions on top.
This recipe costs a total of $6.85 to make, or $.86 per one-cup serving. Try this cauliflower curry for a healthy, affordable lunch or dinner.
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Note: This recipe was originally published in 2015, and it was updated in 2020.
I have a whole head of cauliflower in the refrigerator begging to be used in this recipe. I love the bargain factor, too!
I hope you enjoy it!
I could eat this kind of thing often too – I love cauliflower and lentils, yum!
It’s a great combo! I love having it on hand for lunches.
I love the simplicity of this recipe. It looks delicious!