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This easy, one-pan dinner is ready in 30 minutes! Cauliflower curry with chickpeas, turmeric and coconut milk is a healthy, flavor-packed weeknight dinner. Vegan, Keto, Gluten-free.
It’s amazing what you can create with a head of cauliflower! I always try to have one on hand during the colder months, for quick, easy weeknight dinners- they keep forver and they are so versatile.
This one-pan turmeric cauliflower curry with chickpeas and coconut milk is easy to make on the stovetop in just 30 minutes. Serve this with naan, basmati rice, or over a bed of baby spinach for a quick, healthy weeknight meal.
Why you’ll love this Cauliflower Curry recipe
When time is short, I lean into healthy one-pan meals I can pull together without much thought. Most of the ingredients for this golden cauliflower curry come straight from the pantry, making it simple, approachable, and weeknight-friendly.
It's also very nourishing - packed with vibrant vegetables and chickpea-based plant protein. Sometimes I'll toss in a few handfuls of baby spinach and let it wilt right into the curry for an extra boost of greens. And that golden hue from the turmeric? It's instantly uplifting - bringing glowing warmth, beauty, and of course, anti-inflammatory benefits to every bowl. I hope you enjoy this!
Ingredients
- Cauliflower: Look for a medium cauliflower head, free of blemishes with intact leaves. Save on prep time by buying precut cauliflower florets if needed.
- Shallot, garlic cloves, and fresh ginger: Give the curry a fragrant, aromatic base.
- Spices: Cumin, turmeric, curry powder, salt, and black pepper.
- Coconut milk: Use full-fat coconut milk for a rich, creamy texture.
- Chickpeas: Add satiating protein, making this a hearty plant-based meal.
- Vegetable broth: Water works just fine here, too!
- Garnishes: Fresh cilantro, lime juice, and chili crisp.
How to Make Cauliflower Curry
1. Chop the cauliflower into florets, then cut them in half so they have a flat edge. This will help them get a good sear in the pan.
2. Sear the cauliflower. Add oil to a large pan or braiser pot and heat over medium. Add cauliflower, cut-side down, and sear until golden brown. Sprinkle with half of the salt. Work in batches or use two skillets.
3. Add aromatics and spices. Scoop the cauliflower to the sides of the pan, add some oil, and stir in the shallot, garlic, and ginger for 1-2 minutes. Combine with the cauliflower, add the spices and remaining salt and pepper, and stir for a couple of minutes.
4. Simmer. Add canned coconut milk, chickpeas, and water, and stir. Bring to a simmer, then cover the pan and simmer for 10 minutes, or until the cauliflower is fork-tender.
5. Taste and adjust. Add a squeeze of lime, stir, and taste. Add more salt and pepper as needed. For more heat, sprinkle with cayenne.
6. Garnish and serve. Serve on its own, over rice, or over fresh spinach with a drizzle of chili crisp and a sprinkle of fresh cilantro leaves.
Chef’s Tips
- Cut the cauliflower florets in half. This gives them a flat edge, making it easy to lay them down flat in the pan and get crispy edges and a deeply golden sear.
- When searing the cauliflower, there’s no need to cook it through. Give it a deep golden-brown sear and season with salt. It will continue to cook in the curry.
- Sear the cauliflower in batches or use two skillets. Either way, avoid over-crowding the pan! Crowding will result in steaming the cauliflower, which will make it too soft.
- Let the spices toast. Before adding the coconut milk and water or broth, let the spices toast in the pan for at least a minute to let their flavors bloom.
- Add more veggies! This curry is very customizable, and if you wish, you could add other veggies like green peas, gold potatoes, sweet potatoes, or onions.
Serving Suggestions
Serve this curry dish over basmati rice or baby spinach, or other leafy greens, with a side of naan, or even a dollop of raita. For a little something extra, serve with our Indian Spinach Salad or Indian Carrot Salad! Or, for something heartier, serve this cauliflower curry alongside our Butter Chicken or Butter Tofu.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: If planning to freeze the curry, only cook the cauliflower to al dente, so it maintains its tender-crisp texture. Freeze for up to 3 months.
More Cauliflower Recipes!
For more of our favorite plant-based curry recipes, try our Indian Vegetable Curry, Lentil Curry, or Chickpea Curry!
⭐️ After you try this Cauliflower Curry recipe, rate the recipe and let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Cauliflower Curry Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner, vegan dinner, vegetables, weeknight dinner
- Method: Stove top
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Vegan
Description
This turmeric cauliflower with chickpeas and coconut milk is easy, one-pan, and ready in 30 minutes. A healthy, flavor-packed weeknight dinner. Serve over rice, with naan, or over baby spinach.
Ingredients
- 1 medium cauliflower, cut into florets (see note)
- 1 tablespoon olive oil
- 1 fat shallot, diced
- 4 garlic cloves, roughly chopped
- 2 teaspoons grated ginger
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon yellow curry powder, more to taste
- 2 teaspoons salt, divided
- 1 teaspoon pepper
- 14-ounce can of coconut milk
- 14-ounce can chickpeas (drained)
- 1/2 cup water or veggie broth
- Garnishes: Cilantro, lime, and chili crisp
Instructions
- Prep the cauliflower. Cut the cauliflower into florets, then cut these in half so they have a flat edge.
- Sear the cauliflower. Heat oil in a large skillet or braiser over medium heat. Add the cauliflower, cut side down, letting the flat edges get deeply golden brown; no need to cook it through. Sprinkle with half the salt. Work in batches, or use two skillets.
- Season. Make a well in the center, add a little more oil, and stir in the shallot, garlic, and ginger for 1-2 minutes. Combine with cauliflower, and sprinkle in all the spices, remaining salt and pepper, stirring to toast the spices for one minute.
- Simmer. Add the coconut milk, chickpeas, and water, and give a good stir. Bring to a simmer, cover the pan and simmer gently until cauliflower is fork tender, roughly 10 minutes.
- Taste and adjust. Squeeze with lime, give a stir, and add more salt and pepper to taste. If you like heat, sprinkle with cayenne. If you want a little sweetness, add ½-1 teaspoon sugar, honey, or maple syrup.
- Serve: Drizzle with chili crisp and sprinkle with cilantro. Serve on its own, over rice, or a bed of spinach.
Notes
Cutting the florets in half gives you a flat, straight edge, making it easy to sear and get crispy edges and nice browning.
Leftovers wil keep up to 4 days in an airtight container in the fridge. If freezing, cook the cauliflower only to al dente (tender-crisp), so it holds its shape after freezing. This can be frozen for 3 months.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 292
- Sugar: 3.1 g
- Sodium: 947 mg
- Fat: 18.5 g
- Saturated Fat: 11.7 g
- Carbohydrates: 27.1 g
- Fiber: 8.7 g
- Protein: 10.1 g
- Cholesterol: 0 mg
