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Easy Cauliflower and Chickpea Curry with Squash and Tomatoes

Create this easy cauliflower and chickpea curry packed with butternut squash, tomatoes, and hearty chickpeas! Flavor it with classic curry spices and accent the sweet flavors of coconut milk! This curry is perfect draped over a bed of brown rice.

easy cauliflower and chickpea curry over a bed of rice.

Why I Love This Recipe for Cauliflower and Chickpea Curry

I love a comfort food vegetable and curry combination! Take a small detour away from soup. Make a more traditional Indian food curry to enjoy over a bed of basmati 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. Use it for meal prep 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

cauliflower chickpea curry ingredients, labeled- cherry tomatoes, broth, olive oil, lime, diced tomatoes, onion, chickpeas, coconut milk, spices, curry powder, cauliflower, sweet potatoes, and garlic.

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 – Fresh cilantro or fresh parsley.

Find the full printable recipe with specific measurements below.

How to make Cauliflower and Chickpea Curry at Home:

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 have softened.

cook the onion and garlic in a pan.

Step 2: Add Spices

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

spices added to onion and garlic sauteeing in a skillet.

Step 3: Add Canned Tomatoes

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

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

Step 4: Cauliflower and Butternut Squash

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

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

Step 5: Add Liquid

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

broth and coconut milk added to cooking curry.

Step 6: Add Chickpeas and Cherry Tomatoes

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

halved tomatoes and chickpeas in a skillet with curry.

Step 7: Garnish

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

curry garnished with parsley with limes on the side.

Expert Tips

  • Use this cauliflower and chickpea curry for meal prep during the week. Pair with basmati and grilled chicken for the ultimate flavor-filled gluten free meal!
  • Use canned chickpeas to make prep for this recipe super easy. You can find them in the grocery stores often labeled as garbanzo beans.
  • Serve cauliflower and chickpea curry with a delicious recipe of garlic naan bread! Pair with grilled lamb chops for a delicious weeknight dinner for the family.
  • When in doubt, use full fat coconut milk for the most amazing flavors infused into this curry!

Recipe FAQs

What is a curry?

Curry is an Indian sauce/gravy. It’s spiced with flavors like turmeric, cumin, paprika, and curry powder, of course! Curry is 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.

How do I prepare the butternut squash?

To prepare the butternut squash, cut it in half and 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

Other delicious cauliflower recipes

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
Author: Marina Rizhkov

Equipment

  • mixing spoon
  • Serving bowls

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion chopped
  • 5 cloves garlic minced
  • Tbsp curry powder
  • ½ tsp ground paprika
  • ½ tsp chili powder
  • 1 tsp ground cumin
  • ½ Tbsp salt
  • 1 tsp black pepper
  • tsp turmeric powder
  • 14oz can diced tomatoes
  • ½ head head cauliflower
  • cups butternut squash peeled and cubed
  • 14oz can coconut milk
  • ½ cup cherry tomatoes halved
  • ½ cup vegetable broth
  • 14oz can chickpeas drained and rinsed
  • ½ 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 your chopped onions and chopped garlic. Sauté until the onions have softened.
    1 Tbsp olive oil, 1 yellow onion, 5 cloves garlic
    cook the onion and garlic in a pan.
  • Add all the spices and cook for about 20 seconds, stirring constantly.
    1½ Tbsp curry powder, ½ tsp ground paprika, ½ tsp chili powder, 1 tsp ground cumin, ½ Tbsp salt, 1 tsp black pepper, ⅓ tsp turmeric powder
    spices added to onion and garlic sauteeing in a skillet.
  • Add the canned tomatoes. Then, stir and let the mixture cook for a few minutes.
    14oz can diced tomatoes
    canned tomatoes added to spices and veggies cooking in a skillet.
  • Add the cauliflower florets and diced butternut squash to the pan.
    ½ head head cauliflower, 1½ cups butternut squash
    broth and coconut milk added to cooking curry.
  • Add the coconut milk and vegetable broth, and then cook for about 10-15 minutes with a lid on top.
    14oz can coconut milk, ½ cup vegetable broth
    added butternut squash and cauliflower to curry cooking in a skillet.
  • Add the drained and rinsed chickpeas and halved cherry tomatoes. Cook for a further 5 minutes.
    ½ Tbsp salt, ½ cup cherry tomatoes, 14oz can chickpeas, 1 tsp black pepper
    curry in a skillet cooking with tomatoes.
  • Garnish your curry with lime juice, and fresh cilantro or parsley. Enjoy on its own, over a bed of rice, or with freshly baked bread!
    1 handful cilantro or parsley, ½ lime
    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
Tried this recipe?Mention @allweeat_com or tag #allweeat!
5 from 1 vote

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3 Comments

  1. This recipe looks like it has an amazing taste profile. I was eager to try it until I saw the sodium level in the nutrition summary: yikes! I need to keep my sodium intake as low as I can. I can use salt-free stock, and low/no salt canned tomatoes to help lower the sodium, and substitute the onion or garlic Mrs. Dash for the 1/2 T. salt. Can you suggest any other options that might bring down the sodium value? Thanks in advance.

    1. I went ahead and calculated the nutrition label with no salt canned tomatoes, and no sodium broth with the rest the same, it will be about 1070mg Sodium. There are also low salt curry powder available on amazon, that you could try.