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Spicy vegan chickpea and cauliflower curry with a spoon.

Spicy Vegan Chickpea and Cauliflower Curry

Teri & Jenny
5 from 2 votes
Servings 4


  • 1 head cauliflower, stem removed and cut into bite sized florets
  • 1 ½ teaspoons cumin
  • 1 teaspoon coriander
  • 3 ½ tablespoons extra virgin olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 ½ teaspoons garam masala
  • 1 teaspoon smoked paprika
  • ½ teaspoon chile powder
  • ¼ to ½ teaspoon cayenne
  • 1 (28 ounce) can tomato puree
  • 1 (15 ounce) can chickpeas, drained
  • 1 cup canned coconut milk
  • salt and pepper to taste
  • chopped cilantro garnish
  • chopped mint optional garnish


  • Place cauliflower florets in a mixing bowl, add 1 teaspoon cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until cauliflower is well coated.
  • Place a large skillet over medium heat and add 1 ½ tablespoons oil.
  • Add cauliflower and sauté for 3 to 4 minutes.
  • Using a slotted spoon, transfer cauliflower to a plate and set aside.
  • Add remaining oil to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
  • Add remaining spices and continue to sauté for an additional 2 minutes.
  • Stir tomato puree into skillet and lightly season with salt and pepper.
  • Lower heat to medium-low and simmer for 5 minutes.
  • Add cauliflower back into skillet, along with chickpeas, season with salt and pepper and continue to simmer for 10 to 15 minutes or until cauliflower is tender.
  • Stir coconut milk into cauliflower mixture and simmer for an additional 3 to 4 minutes or until sauce is thick (enough to thoroughly coat cauliflower and chick peas) and creamy. Adjust seasonings as needed.
  • Top with chopped cilantro and mint, if using. Serve over brown basmati rice, with a side of grilled pita bread.
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