Vegan Cauliflower and Chickpea Curry

  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x


Delicious vegan chickpea curry



  • 400g tin chickpeas, rinsed and drained
  • 1 head of cauliflower, chopped into florets
  • 4 shallots, finely chopped
  • 4 garlic cloves, finely minced
  • 1 tsp ginger powder
  • 2 tbsp madras curry powder
  • ½ tsp turmeric powder
  • 1 tsp ground coriander
  • 2 red chillis, chopped
  • 2 vegetable stock cubes
  • 150g cashew or soy yoghurt
  • 100g Alpro coconut cuisine or soy cream or coconut milk
  • 1 small bunch coriander, chopped
  • Basmati rice or naan bread, to serve


Put the onions, garlic, ginger, curry powder, turmeric, chili and half of the coriander into a food processor then blend into a purée. Pour the mixture into a pan and cook over a low heat for 10 minutes, stirring frequently.

Pour in around 200ml of water then add the vegetable stock cubes and stir. Bring the mixture to a boil, then turn the heat down to a simmer, add the chickpeas and cook for around 20 minutes. Once the curry is reduced, add the cauliflower and cook for around 3 minutes. Stir in the yogurt and coconut milk and cook on a simmer for around 5 minutes.

Serve with a portion of rice or bread and sprinkle over the remaining coriander.

  • Category: Lunch/Dinner

Keywords: Cauliflower, Chickpeas, Curry

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