Chickpea And Cauliflower Curry Recipe
An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
- 3
Add Tomatoes and Spices
Add chopped tomatoes and house made curry powder. Cook for 5-7 minutes until tomatoes break down and the mixture thickens.
- 4
Combine Chickpeas and Cauliflower
Add chickpeas and cauliflower florets to the pot. Stir to combine with the masala.
- 5
Add Liquids
Pour in coconut milk and vegetable broth. Stir well and bring to a gentle simmer.
- 6
Slow Cook
Cover the pot and let the curry simmer for about 25-30 minutes, stirring occasionally, until the cauliflower is tender.
- 7
Season and Serve
Taste and adjust seasoning with salt. Garnish with fresh cilantro before serving. Serve hot with rice or naan.
