Quick Vegetarian Cauliflower Chickpea Curry

Quick Vegetarian Cauliflower Chickpea Curry

Vegetarian Cauliflower Chickpea Curry is the perfect starter curry

This is one of my favorite vegetarian curries. Vegetarian Cauliflower Chickpea Curry is a quick and simple with two handfuls of ingredients. Perfect for a busy weekday meal. And it is a perfect starter curry for folks who have never made an Indian meal before. Or a great Meatless Monday dinner.

All the ingredients can be found in your local grocery store. Many you have already in your pantry: onions, canned chickpeas and tomatoes. Or you should. But that’s for a different post that I should write about what should be in your pantry to make quick, easy, and healthy meals with only a 15 minute stop at the grocery to pick up fresh veggies or herbs.

Back to this easy curry. It is an old stand-by. I service it with other Indian dishes such as Lazy Veggie Korma, homemade samosas, or slow cooker butter chicken if you want a feast or serving a crowd.

Quick Vegetarian Cauliflower Chickpea Curry


  • - 1 tablespoon olive oil
  • - 2 teaspoons of yellow curry powder
  • - 1 medium yellow onion,
  • - 1 teaspoon grated ginger
  • - 1 15-ounce can, rinsed and drained
  • - 1 head cauliflower, cored, florets separated
  • - 1 15-ounce can petite diced tomatoes
  • - 1 teaspoon Kosher salt
  • - Generous turns of the pepper mill
  • - 1 bay leaf
  • - 1/2 cup water
  • - Bunch chopped cilantro (leaves and young stems)


  • Heat oil in a Dutch oven over medium heat.
  • - Add curry powder letting cook until fragrant.
  • - Add the onion then sauté until softened.
  • - Add ginger, chickpeas, tomatoes, cauliflower, bay leaf, salt, pepper, and water.
  • - Bring to a simmer then lower the heat and cover.
  • - Cook 20 minutes until the cauliflower is tender.
  • - Mix in cilantro.
  • - Serve with naan or rice.
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