This cauliflower chickpea curry is a meal you can really dig into! Filling and hearty but at the same time, this recipe won't make you sluggish or overly full. The roasted cauliflower brings a rich, almost nutty flavour with slightly charred florets and the curry paste brings an intense and warm kick of heat. With protein-packed chickpeas giving some more texture and nutrition, this is a healthy, easy and gluten-free recipe that needs to go into your weekly rotation STAT.
Cooler fall weather getting to you?
Have no fear! I've got a cauliflower chickpea curry will warm you up from the inside out!
Not one to mess about during weeknight supper makings, this cauliflower and chickpea curry will get dinner done fast.
When you first go gluten-free, recipes like this easy cauliflower curry are like a gift🎁
A present of a healthy, gluten-free supper that says: yes. You can totally do this whole gluten-free thing.
This recipe is based on one I had years ago from Good Food, one of those meal/ingredient delivery services.
And if you love veggie-forward and warming recipes when the temperature outside takes a nose dive, definitely check out this recipe for Easy Red Lentil Curry with Spinach or this Black Bean Soup with Roasted Red Peppers {Instant Pot}.
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📝Ingredients for cauliflower chickpea curry
This recipe is so great because you don't need any fancy or hard to find ingredients.
Once you get the cauliflower, but sure to pick up some red curry paste and the fresh ginger (if you can get it) makes a huge difference in flavour😋
Here's what you'll need:
- 1 large head of cauliflower
- 2 shallots - or cooking onion
- Fresh ginger
- Canned chickpeas
- Coconut milk
- Vegetable or chicken broth - if you're very sensitive to gluten, make sure your broth is gluten-free
- Tomato sauce
- Red curry paste
- Kosher salt
- Parsley and lemon for serving
See recipe card for quantities.
🔪Instructions
Nothing complicated here - a few easy steps and in no time, you've got a delicious and healthy curry recipe.
Here's the overview with details in the recipe card below:
First, you'll roast the cauliflower in a pre-heated oven.
When it's almost done, start the curry by heating olive oil in a large saucepan and adding shallot, ginger and curry paste.
Then add the roasted cauliflower, chickpeas, coconut milk, broth, tomato sauce and Kosher salt.
Give everything a good stir and let everything simmer for about 10 minutes. Taste and add salt as needed. Serve.
🔄Substitutions
This curry happens to be vegan, gluten-free and dairy-free, naturally.
If you don't have red curry paste, I've made it with harrisa paste before with very similar results.
If you can't find or don't have shallots, you can use regular cooking onions.
💃Variations
This cauliflower curry is a simple recipe and acts as a base for even more deliciousness to come.
Experiment to your hearts desire with modifications!
Here's a few ideas to change it up:
- 🔥Spicy - want it hot(er)? Adjust the curry paste, pick-up a spicy, hot version or use hairrisa paste
- 🥬Get your greens - greens are always a good idea and you can boost the nutritional factor of this recipe even more with shredded zucchini, baby kale or throw in some spinach near the end of cooking
- 🐔Want chicken? If your a poultry lover and have cooked chicken to use up, throw it in at the end of the cooking process for an extra protein and magnesium boost
🥣Equipment
For this recipe, you'll need a large, heavy-bottomed pot or Dutch oven to cook the curry.
To roast the cauliflower, you'll need a large cookie sheet or sheet pan.
Plus a can opener, spoons, and well - that's about it😄
🥡Storage and Freezing
Leftovers of this cauliflower curry will be good for up to 4 days in the fridge.
This recipe makes amazing leftovers so be sure to pack up lunches for the next day(s) with any leftover curry.
Yes, you can freeze this recipe for a month in an air-tight container.
⏲️Make ahead tips
Here's a great tip for meal prep: you can prep this recipe by roasting the cauliflower up to 1 day in advance.
Just follow the instructions for roasting and then let the cauliflower cool down.
Store the oven roasted cauliflower in an air-tight container in the fridge. Make the curry the next day - it'll come together so quickly.
Best time to roast the cauliflower? When your oven is already hot from baking something else! If you've done a little meal planning and you're having say, meatloaf one night and this cauliflower curry the next, roast that cauliflower after your meatloaf is done😄
🏅Pro Tip
Here's a tip I picked up from watching Beat Bobby Flay: to really bring out the flavour in the curry paste, toast the curry paste instead of just adding it to the coconut milk, chickpeas and roasted cauliflower.
As per the instructions below, after toasting the shallots and ginger to bring out those flavours, you'll add the curry paste.
This brings out a ton of flavour because you're heating all those warming spices in the curry paste.
🙋♀️What to serve with cauliflower chickpea curry
This cauliflower curry is perfect on it's own - no side dish needed as it's a healthy all-in-one meal.
But if you're looking for sides, I would definitely recommend having a green salad with it, like this Simple Romaine Salad with Radish and Parmesan or this Easy Butter Lettuce Salad with Pomegranates and Pistachios.
I would also serve it in a tortilla wrap:
- Grab a gluten-free tortilla, line it with some spinach or baby kale leaves, fill it with the curry and wrap it up
- Eat it right away or cover the tortilla with tinfoil and keep in the fridge for the next day
Hope you love this recipe for roasted cauliflower and chickpea curry like we do.
If you try this recipe, please rate and leave a comment - I would so appreciate it❣️
~April
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📖 Recipe
Roasted Cauliflower and Chickpea Curry
Ingredients
- 1 whole cauliflower, cut into florets
- 2 shallots
- 1 tablespoon fresh ginger, grated
- 2 tablespoon red curry paste
- 2.5 cups chickpeas or 1 can (240ml) drained and rinsed
- 1.5 cups coconut milk 1 - 400ml can
- ½ cup vegetable or chicken broth
- ⅓ cup tomato sauce
- 1 teaspoon Kosher salt
- Parsley, lemon wedges and fresh pepper for serving
Instructions
- Pre-heat oven to 450 degrees F.
- Spread out cauliflower on a large cookie sheet. Drizzle with olive oil and sprinkle some Kosher salt overtop.
- Once the oven comes to temperature, roast the cauliflower for about 16 minutes and stir halfway.
- When the cauliflower is about 5 minutes from being done, heat 1 tablespoon of olive oil in a dutch oven or heavy bottom pot. Add shallots and ginger, stirring frequently for 2 minutes until you really smell the ginger. Add curry paste (more if you like it really spicy) and stir a few times while you use the heat to bring out the flavours, about 1-2 minutes more.
- Then add the roasted cauliflower, chickpeas, coconut milk, broth, tomato sauce and Kosher salt. Give everything a good stir and let everything simmer for about 10 minutes. Taste and add salt as needed.
- Serve nice and hot with parsley, lemon wedges and top with fresh ground pepper.
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