If there’s one dish that hits all the right notes — warm, nourishing, packed with flavor — it’s our Cauliflower and Chickpea Masala. This is our go-to meal when we want something hearty yet wholesome, bold in spice but easy to make.
This easy vegan Indian curry is naturally gluten-free, meal-prep friendly, and perfect for anyone looking to explore plant-based Indian recipes at home. It’s comfort food with a healthy twist, and trust us, it’s love at first bite.
🥥 Creamy, Spiced, and Weeknight-Approved
This recipe comes together in under 40 minutes, making it a weeknight savior when you want something flavorful without the fuss. A coconut-tomato masala base brings richness and depth to the roasted cauliflower and tender chickpeas.
This cauliflower chickpea curry with coconut milk is also ideal for batch cooking and tastes even better the next day. Serve it over rice or with roti for a complete, soul-warming meal.
From Humble Veggies to Bold Flavor
Cauliflower and chickpeas might seem humble on their own, but when they meet turmeric, cumin, and garam masala, magic happens. Roasting the cauliflower first adds a nutty, slightly crispy texture that takes this curry to the next level.
This Indian-style cauliflower and chickpea masala recipe transforms simple pantry staples into a restaurant-worthy dish. It’s proof that plant-based cooking doesn’t have to be complicated to be crave-worthy.
Pro Tip: Roast Your Cauliflower First
Roasting cauliflower before adding it to the masala sauce brings out its natural sweetness and adds a satisfying texture. We toss it with olive oil, salt, and a dash of cumin before popping it in the oven.
Using this method makes your roasted cauliflower curry with chickpeas taste deeper and more robust. Plus, it gives your kitchen that amazing warm-spice aroma we all love.
🍛 Our Masala Memory: Inspired by a Market Find
This recipe was inspired by a spontaneous farmers’ market haul — we came home with a giant head of cauliflower and a bag of fresh spices. We knew we wanted to create something cozy and Indian-inspired but still weeknight-friendly.
The result was this simple cauliflower chickpea masala, which has since become a staple in our seasonal dinner rotation. It’s ideal for chilly evenings, rainy weekends, or whenever you need a big bowl of comfort.
🌿 Vegan, Gluten-Free, and Packed with Protein
We love how this dish checks all the boxes: it’s naturally vegan, gluten-free, and full of plant-based protein from chickpeas. It’s filling without being heavy and makes a great lunch the next day, too.
This is a great high-protein vegan Indian dinner idea for busy weeknights or meal prep Sundays. Pair it with brown rice or millet for an even more balanced meal.
Flavor Booster: Add Fresh Ginger & Garlic
We never skip fresh ginger and garlic in this recipe — they’re essential for building that deep, rich flavor in the masala base. Minced and sautéed until fragrant, they set the stage for all the spices to shine.
For an even more authentic Indian chickpea curry with cauliflower, toast the spices for 30 seconds before adding liquids. That small step makes a big difference in the final flavor.
How We Serve It: Cozy Bowls & Crunchy Garnishes
We love serving this curry with fluffy basmati rice, a sprinkle of chopped cilantro, and a dollop of dairy-free yogurt or raita. Sometimes we’ll even throw in naan or flatbread to scoop up every last bit of that sauce.
This plant-based cauliflower masala with chickpeas is versatile enough for family dinners, meal prep, or even a casual dinner party. It’s the kind of dish that looks (and tastes) way fancier than the effort it takes.
So whether you’re craving a cozy, spice-filled dinner or looking for your next easy vegan curry recipe, this Cauliflower and Chickpea Masala is here for you. Simple ingredients, big flavor, and a whole lot of comfort in every bite.
Let’s curry on, friends! 🍛🌱💛
Ingredients
- 1 head of cauliflower cut into florets
- 1 can chickpeas drained and rinsed
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1 can diced tomatoes
- 1 can coconut milk
- Salt to taste
- Fresh cilantro chopped for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger, sautéing until onions are soft.
- Stir in turmeric, cumin, coriander, and chili powder, cooking for another minute.
- Add cauliflower and chickpeas, tossing to coat with the spices.
- Pour in diced tomatoes and coconut milk, bringing to a simmer.
- Reduce heat and cook for 20 minutes or until cauliflower is tender.
- Season with salt, garnish with cilantro, and serve warm.
Frequently Asked Questions About Our Cauliflower and Chickpea Masala
What is Cauliflower and Chickpea Masala?
Cauliflower and Chickpea Masala is a hearty, plant-based curry featuring tender cauliflower florets and protein-rich chickpeas simmered in a spiced tomato-based sauce. This dish draws inspiration from traditional Indian masalas, offering a comforting and flavorful meal.
Is this dish vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free. It uses plant-based ingredients without any animal products or gluten-containing components, making it suitable for various dietary preferences.
Can I adjust the spice level?
Absolutely! The spice level can be tailored to your taste. For a milder flavor, reduce the amount of chili powder or omit it entirely. If you prefer more heat, consider adding extra chili or incorporating fresh green chilies into the sauce.
What can I use to make the sauce creamy?
To achieve a creamy texture, you can add coconut milk or a plant-based cream alternative. These ingredients not only enhance the richness of the sauce but also complement the spices beautifully.
What are the best accompaniments for this dish?
Cauliflower and Chickpea Masala pairs well with steamed basmati rice, naan, or roti. For a lighter option, serve it alongside quinoa or a fresh green salad.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the curry gently on the stove over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.
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