Cauliflower curry is an easy-to-make and delicious Indian curry recipe. It’s made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a tasty meal!
This cauliflower curry with chickpeas and peas is everything I want in a cozy, richly flavored vegetarian dinner. It’s warm, fragrant, and full of hearty texture — the kind of bowl you curl up with and think, yes, this is exactly what I was craving.
What I love most about this recipe is how effortlessly it comes together. It’s quick enough for busy weeknights, unfussy enough for stay-in weekend cooking, and it reheats beautifully for lunch the next day. The cauliflower becomes tender, the chickpeas soak up all those spiced tomato-coconut flavors, and the peas add just the right pop of sweetness. It’s simple, satisfying, and one of those curries I find myself making again and again.
To round it out, I like to serve it with a pot of fluffy basmati rice and some warm naan for swiping through the sauce. It’s a meal that feels abundant without being complicated — exactly the kind of recipe that earns a permanent spot in your dinner rotation.
Tips for making the best cauliflower curry
- Mince the onion, ginger, and garlic as small as you possibly can. The tiny pieces blend into the sauce and give it a better flavor than if you cut them into larger pieces. In our butter chicken recipe , we take this trick one step further by actually blending the sauce.
- Use fresh curry powder and turmeric. Ground spices don’t last forever. Over time, they lose their flavor. If you’ve had them in your cupboard for more than 2 years, consider buying new spices.
- If you like your curry hot and spicy, add a minced chili pepper along with the ginger and garlic.
Variations to try
This cauliflower curry recipe is a great choice if you’ve found some veggies hiding in your fridge that need to be used.
- Broccoli
- Red peppers
- Diced potatoes
- Frozen peas
- Carrots
- Frozen mixed veggies
Or you can add some diced chicken when you add the cauliflower. It will be perfectly cooked at the same time as the cauliflower.
Cauliflower Curry with Chickpeas and Peas Recipe
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Ingredients
- ▢ 2 tablespoons coconut oil
- ▢ 1 medium onion (finely minced)
- ▢ 1 tablespoon minced ginger
- ▢ 4 cloves garlic (minced)
- ▢ 3 tablespoons yellow curry powder
- ▢ 1 teaspoon turmeric
- ▢ 14 ounce can diced tomatoes
- ▢ 2 15-ounce cans of coconut milk
- ▢ 1 ½ teaspoons EACH: sea salt and pepper
- ▢ 1 large cauliflower (chopped into pieces)
- ▢ 19 ounce can chickpeas (drained and rinsed)
- ▢ Optional: peas, broccoli, red peppers, potatoes (see notes)
- ▢ Cilantro (to serve)
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more. 2 tablespoons coconut oil, 1 medium onion, 1 tablespoon minced ginger, 4 cloves garlic, 3 tablespoons yellow curry powder, 1 teaspoon turmeric
- Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender. 14 ounce can diced tomatoes, 2 15-ounce cans of coconut milk, 1 ½ teaspoons EACH: sea salt and pepper, 1 large cauliflower
- Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top. 19 ounce can chickpeas, Cilantro
Video
Notes
- Add the potatoes with the cauliflower
- Add broccoli and red peppers 10 minutes after the cauliflower
- Add frozen peas with the chickpeas
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Eggplant Curry with Chickpeas and Tofu
Cauliflower Curry with Chickpeas and Peas Recipe
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion , finely minced
- 1 tablespoon minced ginger
- 4 cloves garlic , minced
- 3 tablespoons yellow curry powder
- 1 teaspoon turmeric
- 14 ounce can diced tomatoes
- 2 15-ounce cans of coconut milk
- 1 ½ teaspoons EACH: sea salt and pepper
- 1 large cauliflower , chopped into pieces
- 19 ounce can chickpeas , drained and rinsed
- Optional: peas, broccoli, red peppers, potatoes (see notes)
- Cilantro , to serve
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more. 2 tablespoons coconut oil, 1 medium onion, 1 tablespoon minced ginger, 4 cloves garlic, 3 tablespoons yellow curry powder, 1 teaspoon turmeric
- Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender. 14 ounce can diced tomatoes, 2 15-ounce cans of coconut milk, 1 ½ teaspoons EACH: sea salt and pepper, 1 large cauliflower
- Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top. 19 ounce can chickpeas, Cilantro
Notes
- Add the potatoes with the cauliflower
- Add broccoli and red peppers 10 minutes after the cauliflower
- Add frozen peas with the chickpeas
