This Tomato & Cauliflower Chickpea Curry brings comfort in a bowl — a warm, spiced mix of cauliflower, chickpeas, and tomatoes kissed with cilantro.
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I’ll be honest — this Tomato & Cauliflower Chickpea Curry wasn’t born out of culinary genius. It was more like one of those “let’s see what’s in the fridge” nights when you’re tired, hungry, and slightly over life. I remember standing there, staring at a half-dead cauliflower, a can of chickpeas, and a few tomatoes that had seen better days. I thought, “Well, it’s either this or cereal again.”
So I started chopping onions, heating up some oil, and tossing in curry powder. And you know that magical moment when spices hit the pan and suddenly your whole kitchen smells alive? Yeah, that happened. Within minutes, I went from tired to hopeful. Then came the tomatoes, the chickpeas, the cauliflower — and somehow, this random throw-together turned into something incredible.
When I took the first spoonful (too hot, as usual), I just stood there thinking, how did this turn out so good? It reminded me a bit of my mom’s kitchen growing up — not the food itself, but that smell of comfort, of something bubbling away that makes you feel at home even before you eat it.
And now? This curry’s kind of become my weeknight lifesaver. Every time I make it, I tweak it a little — sometimes I add coconut milk, sometimes extra ginger — but it always feels cozy, like a little edible hug.
Why You’ll Love This Tomato & Cauliflower Chickpea Curry Recipe?
If you love easy, one-pot dinners that taste like you’ve been cooking all day (without actually doing that), this is your dish. It’s hearty without being heavy, filling without being fussy, and honestly? It’s the kind of meal that makes you feel a little smug because it’s healthy and delicious.
The chickpeas make it creamy, the cauliflower adds that perfect bite, and the tomatoes pull everything together with a tangy little kick. Add the curry powder and ginger — that warm, sunny spice combo that somehow makes even a Tuesday night feel special — and you’ve got magic.
And here’s the kicker: it’s totally vegan, totally budget-friendly, and somehow still feels fancy enough for guests. Not bad for a bunch of pantry staples, right?
Ingredient Notes:
You don’t need anything wild to make this Tomato & Cauliflower Chickpea Curry, but a few small choices can make a big difference:
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Cauliflower: Fresh gives you the best texture — soft but with a little bite. But if you’ve only got frozen, it’ll work fine (we’ve all been there).
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Chickpeas: Canned ones are your best friend on busy nights. Just rinse them well. If you cook them from scratch, you deserve a medal.
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Tomatoes: Go for whole canned tomatoes. Crushing them with your hands is weirdly satisfying and makes the sauce rich and rustic.
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Curry Powder: Every brand is a little different — some more earthy, some a bit sweet. Taste as you go and adjust.
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Fresh Herbs: Cilantro and mint are like the confetti at the end. They brighten everything and make it feel fresh, even though it’s been simmering for half an hour.
How To Make Tomato & Cauliflower Chickpea Curry?
Step 1. Start with the good stuff — the base.
Heat the oil in a heavy pot, and sprinkle in the curry powder. Let it toast for about a minute, until you’re hit with that oh wow aroma. Add your sliced onions and cook them slowly — this isn’t a race — until they’re soft and golden.
Step 2. Build the flavor.
Toss in the ginger and chickpeas, and give them a minute to mingle with all that spice and onion. Then add your tomatoes. Don’t be shy — crush them with your hands right into the pot (it’s messy but kind of fun).
Step 3. Add the cauliflower and simmer.
Now comes the star of the show. Toss in the florets, add salt, pepper, a bay leaf, and a little water. Cover and let it simmer for about 15 minutes. The smell at this point? Pure comfort.
Step 4. Finish with a flourish.
Once the cauliflower’s tender and the sauce has thickened, take it off the heat. Stir in your cilantro and mint. Watch the colors pop. Then grab a spoon and taste. You’ll know it’s right when you take that first bite and go, oh yes, this is dinner.
Storage Options:
This curry tastes even better the next day — no exaggeration. Store it in an airtight container in the fridge for up to four days. When reheating, just add a splash of water or broth to loosen the sauce back up.
It also freezes beautifully, so make a big batch if you can. Just skip the fresh herbs before freezing — add them later for that bright, fresh flavor when you reheat.
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Variations and Substitutions:
This recipe is one of those blank canvases you can play with endlessly. Here are a few ways to switch it up:
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Want it creamier? Stir in a splash of coconut milk near the end.
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Craving protein? Add tofu, chicken, or shrimp.
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Out of cauliflower? Try broccoli or even diced sweet potato.
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Love heat? Add a chopped chili or a pinch of cayenne.
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Not a fan of cilantro? No worries — parsley or basil works just as well.
It’s your kitchen — make it your way.
What to Serve with Tomato & Cauliflower Chickpea Curry?
This curry pairs beautifully with just about anything. Here are my favorites:
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Basmati rice: Because soaking up that sauce is half the fun.
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Garlic naan: The perfect excuse to ditch the spoon and use your hands.
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Cucumber raita: Cool, creamy, and the ultimate sidekick.
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Mango chutney: For a pop of sweet against the spice.
Frequently Asked Questions:
Can I make this ahead of time?
Oh, totally. It actually gets better after a night in the fridge — the flavors deepen.
Can I use frozen cauliflower?
Yep. No shame in that game — just cook it a few minutes longer.
How do I make it oil-free?
Use a splash of vegetable broth to sauté the onions. It’ll still be flavorful.
This Tomato & Cauliflower Chickpea Curry isn’t fancy or fussy — it’s just real food that warms you up from the inside out. It’s the kind of dish that makes your house smell amazing, your stomach happy, and your soul… calm, maybe? I don’t know, something about it just feels right.
Anyway, give it a try next time you’re tempted to order takeout. You’ll be surprised how something so simple can taste like a small victory. And when you do make it, come back and tell me — did your kitchen smell as good as mine did?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomato & Cauliflower Chickpea Curry
Ingredients
For the Curry:
- 1 tablespoon extra virgin olive oil or vegetable oil
- 2 teaspoons yellow curry powder
- 1 medium yellow onion halved and thinly sliced (about 1 ½ cups)
- 1 1-inch piece of fresh ginger, peeled and grated (1 teaspoon)
- 1 15-ounce can chickpeas, rinsed and drained (about 1 ½ cups cooked)
- 1 head cauliflower cored and separated into florets
- 1 15-ounce can whole peeled tomatoes
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 bay leaf
- ½ cup water
- ½ cup packed fresh cilantro leaves and tender stems roughly chopped
- 2 teaspoons minced fresh mint leaves
Optional for Serving:
- Steamed rice or rice pilaf
- Naan or roti
- Plain yogurt or sour cream non-vegan option
Instructions
Sauté the aromatics:
- Heat the oil in a heavy-bottomed pot over medium heat. Add the curry powder and cook for 1 minute until fragrant. Add the sliced onion, stirring to coat it in the spiced oil. Sauté for 6 to 8 minutes, or until the onions are soft and golden.
Build the flavor base:
- Stir in the grated ginger and chickpeas, tossing gently to combine. Add the whole tomatoes, crushing them with your fingers as you add them to the pot. Pour in the remaining tomato juice from the can.
Add the vegetables and seasonings:
- Add the cauliflower florets, salt, pepper, bay leaf, and water. Stir to combine, ensuring the vegetables are well-coated in the tomato mixture.
Simmer the curry:
- Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow the curry to cook for 15 to 18 minutes, or until the cauliflower is tender and easily pierced with a fork.
Finish with fresh herbs:
- Remove the bay leaf and take the pot off the heat. Stir in the chopped cilantro and mint. Adjust seasoning with additional salt and pepper if necessary.
Serve:
- Serve the curry warm, accompanied by rice, naan, or roti. Garnish with a dollop of yogurt or sour cream if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
