Creamy Cauliflower and Chickpea Curry

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  • 1 red onion
  • 4 garlic cloves
  • Inch of ginger
  • 1 tbsp curry powder, medium
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli powder
  • 1/4 tsp salt
  • 1 tin/400g tinned chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tin/400ml full fat coconut milk
  • 1/2 cup/120ml vegetable stock
  • 1 medium cauliflower (around 4 cups)
  • 1 tin/400g chickpeas, drained

Optional toppings

  • Drizzle of cream (vegan if desired)
  • Fresh coriander


  1. Heat a tbsp of oil in a large pan on medium heat.
  2. Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.
  3. Cook for a minute, stirring so it doesn’t burn.
  4. Add all the spices – curry powder, cumin, garam masala, turmeric and chilli powder. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.
  5. Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.
  6. Blend until smooth – transfer to a bowl and use a hand blender or place in a blender, then return to the pan.
  7. Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces – not too big not too small.
  8. Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.
  9. The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.
  10. Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk!