This vegan cauliflower and chickpea curry is genuinely quicker than ordering a takeaway — and far more satisfying. It’s rich, fragrant and full of flavour, thanks to creamy coconut milk, and the best part? It somehow tastes even better the next day, making it ideal if you’re cooking for one or planning leftovers.
Without the optional serving extras, each portion delivers 587 kcal, 16g protein, 71g carbohydrates (12g sugars), 23g fat (12g saturates), 15g fibre and 0.3g salt.
Serve it with fluffy rice or warm naan, and finish with sliced green chilli or a scatter of chopped coriander for a fresh, fiery lift.
Prepare
Cook
Serving
Ingredients
For the curry (simple, vibrant, full of flavour):
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1 tbsp sunflower or vegetable oil
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1 small onion, thinly sliced
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1 garlic clove, crushed or finely chopped
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1 tbsp fresh ginger, finely grated
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1 tbsp medium or madras curry powder
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2 tsp ground turmeric (optional, but lovely for colour and warmth)
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400g tin light coconut milk
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1 small cauliflower, cut into florets (stalk sliced too — no waste)
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400g tin chickpeas, drained
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1 lemon, cut into wedges for serving
Method
Let’s get the curry on (quick, cosy, no fuss):
Heat the oil in a saucepan and cook the onion for about 5 minutes, until soft and translucent. Add the garlic and ginger and fry for another 2 minutes, until fragrant, then stir in the spices and cook for 30 seconds to wake everything up.
Pour in the coconut milk, add the cauliflower and tip in the chickpeas with their liquid — it all helps build flavour. Partially cover the pan, bring to the boil, then reduce to a simmer and cook for around 8 minutes, until the cauliflower is tender and the sauce has thickened nicely.
If the sauce reduces too quickly before the cauliflower is ready, add a splash of water. If the cauliflower is nearly there but the sauce feels a little thin, simply remove the lid and let it bubble away to concentrate.
Finish with a squeeze of lemon juice, tasting as you go — it shouldn’t need any extra salt.
Serve scattered with chilli for heat, coriander for freshness, or both if you’re feeling generous. Spoon up with rice or warm naan and extra lemon wedges on the side.
Helpful tips
Don’t bin the cauliflower leaves — they’re brilliant roasted. Rub them with a little oil, salt and pepper, then roast at 180°C / 160°C fan / Gas 4 for 8–12 minutes, until golden and crisp. Scatter them over the curry for extra crunch, or use them to level up a salad or buddha bowl.
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Cauliflower and Chickpea Curry
Ingredients
Method
-
Heat the oil in a saucepan and cook the onion for about 5 minutes, until soft and translucent. Add the garlic and ginger and fry for another 2 minutes, until fragrant, then stir in the spices and cook for 30 seconds to wake everything up.
-
Pour in the coconut milk, add the cauliflower and tip in the chickpeas with their liquid — it all helps build flavour. Partially cover the pan, bring to the boil, then reduce to a simmer and cook for around 8 minutes, until the cauliflower is tender and the sauce has thickened nicely.
-
If the sauce reduces too quickly before the cauliflower is ready, add a splash of water. If the cauliflower is nearly there but the sauce feels a little thin, simply remove the lid and let it bubble away to concentrate.
-
Finish with a squeeze of lemon juice, tasting as you go — it shouldn’t need any extra salt.
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Serve scattered with chilli for heat, coriander for freshness, or both if you’re feeling generous. Spoon up with rice or warm naan and extra lemon wedges on the side.
Notes
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