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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