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.
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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
- 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
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.
Step 2: Add Spices
Add all the spices and cook for about 20 seconds, stirring constantly.
Step 3: Add Canned Tomatoes
Add the canned tomatoes. Then stir and let the mixture cook for a few minutes.
Step 4: Add Liquid
Add the coconut milk and vegetable broth, and then cook for about 10-15 minutes with a lid on top.
Step 5: Cauliflower and Butternut Squash
Add the cauliflower florets and diced butternut squash to the pan.
Step 6: Add Chickpeas and Cherry Tomatoes
Add the drained and rinsed chickpeas and halved cherry tomatoes. Cook for a further 5 minutes.
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!
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.
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.
There is virtually no difference between chickpeas and garbanzo beans. You can use a can labeled with either name for this recipe.
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.
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.
Curry is delicious over a bed of jasmine rice (or the rice of your choice!) or scooped up on a piece of crusty bread.
More Recipes To Try
- If you’re craving more Indian flavors, try my recipe for homemade Lentil and Spinach Dahl.
- Can’t get enough of curry? This Dairy-Free Red Thai Curry Bowl with vegetables and noodles is such a nourishing dinner option!
- Of course, you can’t go wrong with a Simple Indian Butter Chicken Dish.
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 with Butternut Squash and Tomatoes
- mixing spoon
- Serving bowls
- 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
- 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
- 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
- Add the canned tomatoes, stir and let cook for a few minutes.14oz can diced tomatoes
- Add cauliflower florets and diced butternut squash to the pan.1/2 head head cauliflower, 1 1/2 cups butternut squash
- 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
- 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
- Garnish with fresh cilantro or parsley.1 handful cilantro or parsley
- 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.