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Easy Cauliflower and Chickpea Curry with Squash and Tomatoes

This easy cauliflower and chickpea curry is packed with butternut squash, tomatoes, and hearty chickpeas! Flavored with classic curry spices and accented with the sweet flavors of coconut milk, this curry would be perfect draped over a bed of rice.

easy cauliflower and chickpea curry over a bed of rice.

Why I Love This Recipe for Cauliflower and Chickpea Curry

If you’ve ever had my Yellow Curry Vegetable Noodle Soup, you know how much I love a vegetable and curry combination! I decided to pivot away from soup and make a more traditional curry to enjoy over a bed of rice, or with a crusty slice of bread. 

From cauliflower to butternut squash, and two types of tomatoes, this curry is bursting with veggies that’ll delight your taste buds. To add more flavor and texture, I included chickpeas in this recipe instead of meat. Chickpeas are the perfect complement to the earthy flavor of the curry sauce!

You can enjoy this super flavorful and healthy meal as a quick weeknight dinner, or meal prep it ahead of time to make it even simpler to throw together. Either way, this easy curry dish is going to add spice to your life!

Key Ingredients for Easy Cauliflower Curry

Easy Cauliflower and Chickpea Curry with Squash and Tomatoes 586x1000
  • Vegetables – Cauliflower, butternut squash, yellow onion.
  • Chickpeas – rinsed and drained.
  • Tomatoes – Cherry tomatoes (halved), a can of diced tomatoes.
  • Coconut Milk and Vegetable Broth
  • Olive oil
  • Garlic – Five cloves.
  • Seasonings – Curry powder, turmeric powder, ground cumin, ground paprika, chili powder, salt.
  • Lime – Juice of half of the lime.
  • Garnish – Cilantro or parsley.

Find the full printable recipe with specific measurements below.

Step By Step Instructions To Make Easy Cauliflower and Chickpea Curry

cook the onion and garlic in a pan.

Step 1: Saute Onions and Garlic

Heat a tablespoon of olive oil in a large pan over medium heat. Add your chopped onions and chopped garlic. Sauté until the onions are softened.

spices added to onion and garlic sauteeing in a skillet.

Step 2: Add Spices

Add all the spices and cook for about 20 seconds, stirring constantly.

canned tomatoes added to spices and veggies cooking in a skillet.

Step 3: Add Canned Tomatoes

Add the canned tomatoes. Then stir and let the mixture cook for a few minutes.

broth and coconut milk added to cooking curry.

Step 4: Add Liquid

Add the coconut milk and vegetable broth, and then cook for about 10-15 minutes with a lid on top.

added butternut squash and cauliflower to curry cooking in a skillet.

Step 5: Cauliflower and Butternut Squash

Add the cauliflower florets and diced butternut squash to the pan.

halved tomatoes and chickpeas in a skillet with curry.

Step 6: Add Chickpeas and Cherry Tomatoes

Add the drained and rinsed chickpeas and halved cherry tomatoes. Cook for a further 5 minutes.

curry garnished with parsley with limes on the side.

Step 7: Garnish

Garnish your curry with fresh cilantro or parsley. Enjoy on its own, over a bed of rice, or with freshly baked bread!

curry with cauliflower chickpeas and butternut squash in a bowl with white rice.

FAQs

What is a curry?

It’s an Indian sauce/gravy that’s spiced with flavors like turmeric, cumin, paprika, and curry powder, of course! It’s generally cooked with meat or vegetables.

Can you freeze cauliflower curry?

Yes, you can! Allow your curry to cool completely and hold off on adding the garnish. Freeze your curry in an airtight container for up to a month. Rewarm on the stove and then garnish when you’re ready to serve.

What’s the difference between chickpeas and garbanzo beans?

There is virtually no difference between chickpeas and garbanzo beans. You can use a can labeled with either name for this recipe.

What does coconut milk do in the curry?

The coconut milk adds a creaminess to the curry’s texture. It also balances out all of the savory flavors with a little bit of sweetness.

How do I prepare the butternut squash?

All you have to do to prepare the butternut squash is cut it in half, peel the skin off, scoop out the seeds (discard them), and then chop it up into chunks. It doesn’t have to be perfect.

What do I serve with my cauliflower and chickpea curry?

Curry is delicious over a bed of jasmine rice (or the rice of your choice!) or scooped up on a piece of crusty bread.

close up photo of a wooden spoon in cauliflower and chickpea curry.

More Recipes To Try

If you tried this Cauliflower and Chickpea Curry or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

easy cauliflower and chickpea curry over a bed of rice.

Easy Cauliflower and Chickpea Curry with Butternut Squash and Tomatoes

This easy cauliflower and chickpea curry is packed with butternut squash, tomatoes, and hearty chickpeas! Flavored with classic curry spices and accented with the sweet flavors of coconut milk, this curry would be perfect draped over a bed of rice.
5 from 1 vote
Rate Print Save Pin
Course: Dinner, Lunch, Main Course, Meals
Cuisine: Indian
Diet: Vegetarian
Allergy: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings4
Calories: 484kcal

Equipment

  • mixing spoon
  • Serving bowls

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion chopped
  • 5 cloves garlic minced
  • 1 1/2 Tbsp curry powder
  • 1/2 tsp ground paprika
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 Tbsp salt
  • 1 tsp black pepper
  • 1/3 tsp turmeric powder
  • 14oz can diced tomatoes
  • 1/2 head head cauliflower
  • 1 1/2 cups butternut squash peeled and cubed
  • 14oz can coconut milk
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup vegetable broth
  • 14oz can chickpeas drained and rinsed
  • 1/2 lime only the juice
  • 1 handful cilantro or parsley fresh for garnish, chopped

Instructions

  • Heat a tablespoon of olive oil in a large pan over medium heat. Add chopped onions and chopped garlic and sauté until the onions are softened.
    1 Tbsp olive oil, 1 yellow onion, 5 cloves garlic
    cook the onion and garlic in a pan.
  • Add spices and cook for around 20 seconds, stirring constantly.
    1 1/2 Tbsp curry powder, 1/2 tsp ground paprika, 1/2 tsp chili powder, 1 tsp ground cumin, 1/2 Tbsp salt, 1 tsp black pepper, 1/3 tsp turmeric powder
    spices added to onion and garlic sauteeing in a skillet.
  • Add the canned tomatoes, stir and let cook for a few minutes.
    14oz can diced tomatoes
    canned tomatoes added to spices and veggies cooking in a skillet.
  • Add cauliflower florets and diced butternut squash to the pan.
    1/2 head head cauliflower, 1 1/2 cups butternut squash
    added butternut squash and cauliflower to curry cooking in a skillet.
  • Add the coconut milk, lime juice, and vegetable broth, cook with a lid on, for about 15-20 minutes (or until squash is soft.
    14oz can coconut milk, 1/2 cup vegetable broth, 1/2 lime
    broth and coconut milk added to cooking curry.
  • Add chickpeas and halved cherry tomatoes. Cook for a further 5 minutes. Add salt and pepper to taste.
    1/2 Tbsp salt, 1/2 cup cherry tomatoes, 14oz can chickpeas, 1 tsp black pepper
    curry in a skillet cooking with tomatoes.
  • Garnish with fresh cilantro or parsley.
    1 handful cilantro or parsley
    curry garnished with parsley with limes on the side.

Notes

  • If you want your curry on the creamier side, use canned coconut cream in place of coconut milk. 
  • Add additional salt and pepper to taste at the end. 

Nutrition

Calories: 484kcal | Carbohydrates: 52g | Protein: 15g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1054mg | Potassium: 1268mg | Fiber: 13g | Sugar: 12g | Vitamin A: 6178IU | Vitamin C: 68mg | Calcium: 177mg | Iron: 9mg
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