Cuisine: Indian (Fusion)
Category: Main Course / Curry
Diet: Vegetarian / Vegan / Gluten-Free
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serving Size: 4 servings
Chickpea Cauliflower Coconut Curry is a rich, creamy, and flavorful vegan dish made with protein-packed chickpeas and tender cauliflower simmered in a coconut milk-based gravy. Infused with aromatic Indian spices, this comforting curry offers a perfect balance of spice and creaminess. It pairs beautifully with rice, roti, or naan, making it a wholesome and satisfying addition to vegetarian gastronomy.
Heat oil in a pan over medium heat.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for a minute.
Add chopped tomatoes and cook until soft.
Add turmeric, cumin, and coriander powder; mix well.
Add cauliflower florets and cook for 5–7 minutes.
Add cooked chickpeas and mix thoroughly.
Pour coconut milk and stir well.
Simmer for 10–12 minutes until the curry thickens.
Adjust salt and garnish with fresh coriander.
Serve hot with rice or flatbread.
Chickpeas (boiled) – 1 cup
Onion – 1 (chopped)
Cauliflower – 2 cups (florets)
Tomato – 1 (chopped)
Coconut milk – 1 cup
Turmeric powder – ½ teaspoon
Oil – 2 tablespoons
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