Home » Recipes » Dinners » Quick Weeknight Dinners » Vegan Cauliflower, Potato, and Chickpea Curry
Jump to Recipe
by Laura on February 20, 201588
This post may contain affiliate links. Full privacy policy here.
This vegan cauliflower curry is hearty, filling, and comes together in just 45 minutes.
We’re ending the week off with a simple and vegan cauliflowercurry! I still love this braised Indian chicken with chickpeas, but if you want a vegan vegetable curry, this dishis for you. Similarly to the chicken recipe, this dish is very weeknight friendly and makesgreat leftovers.
Many of you request morevegetarian recipes on the blog and I’m more than happy to oblige, because I happen tomakevegetarian recipes throughoutthe week! They sort of outnumber thenon-vegetarian ones now thatI think about it.
If the title of the recipe is any indicator, this vegetarian curry just happens to bevegan as well! Oh, and gluten-free! Convenient, huh?
I’m already professed my love for gluten on this site many times (um, pasta), but I love having a recipe on hand for times when I need to serve something that is a little more dietary-restriction friendly.
Plus, labels mean nothing to me. Good food isgood food.Period.
This cauliflower, potato, and chickpea curry is an adaptation from one of my favorite, relatively new-ish cookbooks,River Cottage Veg by Hugh Fearnley-Whittingstall.
If you’re looking for vegetarian recipeinspiration, I highly encourage you to check out this cookbook! It is filled with tons (200) creative, and innovative vegetarian recipes. Main courses, desserts, appetizers, soups, etc.! Plus, it just happens to be a really beautiful book filled with gorgeously styling photographs, if that is your thing.
It is one of my most highly used cookbooksfor sure.
I ended up taking several creative liberties with this recipe. Inspired by a traditional Indian cauliflower dish, aloo gobi, I decided to add potatoes to the mix. It makes it a bit heartier and filling, plus the technique I used to incorporate them requires no additional steps. Yay!
I also chose to finish the curry off with light coconut milk.It just makes the dish a bit creamier and indulgent without being overlyrichor heavy. My biggest cooking tip for this recipe is tonotbe afraid of salt. This dish contains two of the most naturally bland (yet tasty) vegetables/starches to have everwalked this earth–plain cauliflower and potatoes. They beg to be heavily seasoned!
If the dish tastes flat, it is most likely due to the fact that you haven’t added enough salt. Don’t be afraid of the stuff!
Yield: 6 Servings
Prep: 15 minutes minutes
Cook: 30 minutes minutes
Total: 45 minutes minutes
This vegan cauliflower curry is hearty, nutritious, and comes together in just 45 minutes! Serve with coconut rice or garlic naan bread.
Ingredients
- 1 large head of cauliflower (roughly 2 lbs) trimmed
- ¾ lb Yukon gold potatoes
- kosher salt
- 2 tablespoons vegetable oil
- 3 medium onions chopped
- 4 garlic cloves minced
- 1-inch piece fresh ginger root peeled and finely grated
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon ground cardamom
- pinch dried red pepper flakes
- 2 star anise pods optional
- 1 (28 oz) can chopped tomatoes
- 1 (15 oz) can chickpeas drained and rinsed
- 2 cups (480 mL) vegetable broth or substitute with water
- 1 tablespoon garam masala
- ¾ cup (180 mL) light or full-fat coconut milk
- large bunch of fresh cilantro chopped
- kosher salt
- freshly ground pepper
Instructions
Cut the cauliflower into medium-sized florets. Chop the potatoes into ¾-inch chunks. Place cauliflower and potatoes in a large soup pot and fill withcold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat and drain into a large colander. Set the colander over the pot to keep warm while you prepare the remaining ingredients.
Heat the oil in a large, heavy pot. Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
Add the ground coriander, cumin, cardamom, red pepper flakes, star anise, and a generous pinch of salt and pepper. Cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the drained cauliflower and potatoes, and vegetable broth (or water, if using) to the pot. The liquid should almost reach the top of the vegetable mixture. Bring to a low simmer. Simmer the mixture for 10 minutes, stirring gently. until the cauliflower and potatoes are fork tender.
Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. This dish requires a heavy hand of seasoning. Finish the soup by sprinkling and stirring in ½ to ¾ cup roughly chopped cilantro. Serve with rice and naan.
Serving: 1serving, Calories: 453kcal, Carbohydrates: 25g, Protein: 23g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 1154mg, Fiber: 20g, Sugar: 14g
Author: Laura / A Beautiful Plate
Course: Vegetarian
Cuisine: Indian
This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.
« Previous PostEspresso Hazelnut Cookies with Dark Chocolate Drizzle
Next Post »The Sunday Thymes
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Ligma — Reply
I stopped reading after reading that potatoes would be *added* to the mix of the traditional Indian recipe aloo gobi — which is **literally** cauliflower and ***potatoes***.
-
Laura — Reply
You misread my (albeit poorly structured) sentence. This is NOT a recipe for aloo gobi at all, it is a lightly adapted recipe from a British cookbook. I (me, myself, and I) decided to add potatoes to it and cited my inspiration to do so? I don’t see the problem.
-
-
Sally — Reply
My DH has dysphagia and requires soft pureed food. I love when a recipe is just as delicious pureed into a creamy thick soup as it is served intact. We both found it delicious and I will be making again and again regardless of the season. -
Rosa — Reply
After I was done with all instructions, i tasted it and it tasted like coconut milk with barely any spice. When you said “ This dish requires heavy hand of seasoning” you weren’t lying. Not sure why that note was left at the end of the recipe and not in the beginning in step 3. I did exactly that, and added sooo much more seasoning to it and even added turmeric. Adding cilantro always makes a dish 10x better but this dish like neeeeded it haha. There’s so much leftovers too. Just my honest review. It’s not gross! Just not something I’d make again. Now I just gotta figure out how to make it better because I now have leftovers 🙃-
Laura — Reply
Sorry to hear that you didn’t enjoy it. When I said a heavy hand of seasoning, I was referring to salt because potatoes and cauliflower NEED it. I wasn’t referring to additional spices, as those are included in the recipe (in quite generous quantities) – but every palate is different.
-
-
Mel — Reply
A favourite in our house! We add sweet potatoes as well when possible.
Perfect for cold weather but enjoyed all year ’round. -
Radwa — Reply
This recipe looks amazing. I love curry; I can’t wait to try it!
-
Querino De Freitas — Reply
I like your way of cooking,,,BUT why is it that you never use the outer leaves of the couliflower,, they have such a good taste which is ideal for curry…Dont you think we should wasting good food..The I dians where I came from always use the outer leaves of the couliflower,,,please take note,,sincerely Querino
-
Laura — Reply
You’re absolutely welcome to use the outer leaves! Unfortunately I find that most store-bought cauliflower has outer leaves that aren’t in very good shape at all and tough (maybe a result of not being as fresh as say the farmer’s market), so that is why I don’t include that, but you’re always welcome to adapt based on the quality of the ingredients you’re using. I’m very cognizant and encouraging of reducing kitchen waste, so yes, definitely do this!
-
-
Amy — Reply
We made this tonight. It does smell delicious cooking, but I thought it was missing the turmeric that adds richness to the curry, and yogurt or a thickener for the sauce. I would try it again with the addition of those two items. For Trish, who was looking for a substitute for the coconut milk, I typically use a yogurt-water mix, the ratio of which can be adjusted to add just the right amount of thickness to the sauce. It is lovely over basmati rice seasoned with saffron. -
Kim — Reply
Yum! I’ve been looking for recipes packed with flavor for vegetarian guests. This sounds perfect and so many positive comments! I can’t wait to try it!
-
Nan Rise — Reply
This is a Really a great recipe!!!! I added some green beans & carrots for some crunch but other than that I followed your recipe . I’ll definitely make this again!! Thanks!!!! -
Kristin — Reply
Very good! I didn’t have a large can of tomatoes so I blended up a bunch of my garden tomatoes instead. I also used regular coconut milk and everything was really good. -
Tiffany — Reply
This recipe is delicious and smells like heaven while it’s cooking. I made it on a cold, rainy fall night when I was craving some healthy comfort food, and it was the perfect thing. This is definitely going to be a regular go-to recipe this winter! -
Tara — Reply
Amazing, whole newly-vegetarian family loved it!-
Laura — Reply
So thrilled to hear that!
-
-
Janet — Reply
This curry is so tasty. Used heaping spoons of the spices and it’s perfect.
Definitely a keeper. Thank you! -
Trish — Reply
Im out of coconut milk….the stores are all close and I have a huge craving!!! This look soooooo delish!!!! With what could I replace the coconut milk???
-
Laura — Reply
Hmm. Nothing will quite add the same flavor, but you could add a touch of cream (or fuller fat dairy milk, if you have it!). Another alternative would be to stir in a touch of Whole fat yogurt. I would just add a bit at s time and adjust and taste to your preference. Hope you like it!
-
Trish —
Thanks Laura, I cant have dairy so I think Im gonna go vegan with it wnd make the sauce with some raw cashew to make it creamy! Will see how it turn out cause like you mentioned nothing will have quote the same flavor! Have a good day ????
-
Cat —
Delish recipe 😊 added turmeric and used coconut cream melted in water instead of coconut, and was lovely.Wondering is the calorie count at the bottom just the curry alone or with a side (like rice of naan)?
-
Laura —
Calorie count is just for the dish – and is always an estimate! Hope this helps!
-
-
-
Ria — Reply
I’ve made this before and it’s absolutely delicious! I’m making it again tonight but I’m curious why the potatoes and cauliflower have to do the quick boil before hand. Is it ok to skip that and just add them to the broth?
-
Linda York — Reply
Made this last nite and it was quite good!! Will be making it again for sure.
-
Rocket — Reply
Why does salt have to be kosher?
-
Laura — Reply
You don’t have to use kosher salt for this recipe, but it is the salt that I cook with for all of the recipes on my site. It is less relevant for this recipe (since I don’t list an amount), but since many of my recipes do – the type of salt that you buy/use can have a dramatic effect on a recipe outcome, because salts vary tremendously by density. Here’s a post that I wrote a few years ago that explains it in depth:
https://www.abeautifulplate.com/cooking-salts/
-
-
Carrie — Reply
Can this be done in a slow cooker? If so are there any adjustments?
-
Ellyn — Reply
Could you substitute sweet potatoes, instead of Yukon gold potatoes?
-
Diane — Reply
Season the wall????? in step 1 of directions. Whatever happened to proof reading?
-
Laura — Reply
Thank you for pointing out the typo! I do proofread every post on this site several times before posting, but I am human and mistakes do happen. You’d be surprised what your eyes can miss after reading the same content over and over again!
-
-
Ty — Reply
Great recipe! I tried this out today and it came out wonderfully! A little side note, I know you were inspired by the aloo gobi recipe, and you added potatoes, bit aloo means potatoes and Gobi, flower, I think you meant to say you decided to add chic peas?
Thanks again! -
Hannah — Reply
Hi, I’m making this… but I can’t see at what point you add the cardamom?
-
Laura — Reply
Hi Hannah! Sorry – that was a typo on my part. The cardamom should be added along with the other spices in step three. I just edited and updated the recipe. Thanks for pointing that out! I hope you enjoy it.
-
Hannah —
Hi, when I got to adding the coconut milk and garam masala Stage I realised it hadn’t been used so added it then… it didn’t really seem to matter as the curry tasted amazing! Thank you – definitely be making this again ❤️
-
-
-
Karen — Reply
Can you please let me know roughly how many serves you would get with the quantities ? Please
-
Laura — Reply
Hi Karen! This recipe makes about six servings. If you look underneath the thumbnail image in the recipe box, every recipe will give you the approximate serving numbers. Thanks!
-
-
Viochita Fea — Reply
I tried this vegan curry with sweet potatoes.. It is AWESOME. But the hardness of the sweet potatoes means they should be cooked somewhat before the cauliflower. Or be in teensy morsels. I had to simmer simmer simmer and the dish lost all its color ( though not awesome flavor).
-
Viochita Fea — Reply
WARNING — this took a lot longer to prepare than noted, mostly because potatoes needed extra time.
-
Laura — Reply
Yep, I totally know what you mean. Sweet potatoes take a lot longer to cook than normal Yukon potatoes, so I would definitely recommend cooking them for long prior to adding the cauliflower if someone was to make that adaptation. Thanks for the helpful tip!
-
-
jacqueline dennis — Reply
I made this, this afternoon to start my no meat eating week and absolutely loved it. The creamy soup is a perfect match for the potato and cauliflower. I know this is listed as a vegan dish but I think adding a few tiger prawns would be fantastic.
I will definitely make it again.-
Viochita Fea — Reply
Try to stay vegan — the ecosystem destruction of prawns and disgusting antibiotics and toxins in them are beyond disgusting.
-
-
Andrea — Reply
I made this last night and enjoyed it. I had two issues though– one was that the potatoes took far longer to cook up than the recipe indicated and the other is that there was too much liquid for our taste. Next time I’d cook the potatoes longer before adding them to the other ingredients and use about half the liquid. Flavors were great though!
-
Viochita Fea — Reply
agreed!
-
-
ErikaM — Reply
Made this but modified it for slow cooker. Blended 1 can of coconut milk with 15 oz. fire roasted tomatoes and added 3/4 cup broth, then slow cooked on low for 6 hours and it came out great!
-
Pingback: 10 Yummy Detox or Clean Eating Recipes - Grenga Health
-
Pingback: Kristės šeimos meniu planas savaitei (10) | Sinngle
-
Lynn — Reply
We loved it, especially with the addition of chopped cilantro and lemon sprinkled on top!
-
PatB — Reply
Thinking of making this soon since I have all of the ingredients. Since I usually just cook for myself, I would like to cut this recipe in half.
Any ideas for doing this? -
Elaine Davis — Reply
Thanks for sharing this recipe. I made it last night and for a little sweet I added a few raisins. I only had regular raisins, but I think golden raisins might be good too.
-
Pingback: Sunday curries – eatclean.smile.repeat
-
hartley — Reply
I made this tonight and it is seriously one of the most delicious things that I have ever put in my mouth! Thanks for sharing this amazing recipe.
-
Lindsey — Reply
I live in an Indian neighborhood in New York and am used to some high high heat. I tripled all of the spices in this recipe and was very generous with the salt and cilantro. I also added extra tomato — perhaps I had too much potato and cauliflower in there, but it seemed like I needed more. Turned out awesome!!! Thank you for sharing this recipe!
-
Franny D — Reply
What a wonderful dish. Added a couple sweet potatoes. DH loves it. The best ever! Says it gets more flavourful the next day even! Making it again tonight.
-
Laura — Reply
So thrilled to hear that you enjoyed it! Love your addition of the sweet potatoes!
-
-
That first picture with the coconut milk — LOVE! And this recipe … definitely going to add this to my must-make list!
-
Briana — Reply
This curry is my absolute favorite! I could eat it every day and not get tired. I’m currently trying to get my pre-baby body back and I’m using my fitness pal to do so. I was wondering how many calories were in this meal so that I can log it.
-
Olga @ MangoTomato — Reply
Made it and really liked it!! Thank you for a great recipe.
-
Pingback: LINK LOVE | coffee & kinfolk
-
Olga @ MangoTomato — Reply
Found your recipe on TheKitchn and LOVE the look of it. Will print it out and make it soon{ish}.
-
Laura — Reply
Thank you so much Olga! Hope you love it!
-
-
Sheila — Reply
Made this tonight. So delicious! Used regular coconut milk. I agree about the salt. I needed to add more than I thought. Thanks so much!-
Laura — Reply
So glad you liked it! I always have to use a LOT of salt whenever I cook with cauliflower. Totally know what you mean!
-
-
bristol plasterers — Reply
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
-
bristol plasterer — Reply
yum yum this look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
-
Ailbhe — Reply
Lovely-looking recipe! Any idea if this would freeze well? Thanks.
-
Laura — Reply
Hi Ailbhe! Thanks for your comment! It’s hard to say whether this dish would freeze well, because I’ve never done it before. If you were going to freeze it, I would recommend leaving out the coconut milk and obviously fresh herbs (and adding it once you reheated it on the stove). I would also allow it to thaw completely in the fridge before reheating! Definitely let me know if you make it and how it works out!
-
Kim — Reply
I wouldn’t freeze the potatoes or they will get mushy. Maybe freeze everything else and add parboiled potatoes when reheating? Or you might try substituting carrots or rhuttabaga- both will freeze well.
-
-
Sarah @ SnixyKitchen — Reply
I agree – good food IS good food and this definitely has my stomach grumbling. Also – that photo of the smoke swirl? You’re amazing.
-
Joanne — Reply
I think you and I must be kindred curry spirits! I could eat the stuff on a daily basis and never get bored. Must get this onto my menu plan!
-
Slewgirl — Reply
Made this for dinner tonight–YUM! Only I noticed that the cardamom disappeared in the recipe instructions … I just added it with the cumin, etc.
-
Pingback: #DroolWorthy – The Kitchen Paper
-
Pingback: Link Love Sunday | Add A Little
-
Millie | Add A Little — Reply
This looks amazing Laura – my mouth is watering just looking at the photos!
-
Laura — Reply
Thank you so much Millie! 🙂 And thanks for the shout-out!
-
-
Shinee — Reply
Curry is my favorite! Love this vegetarian version, Laura.
-
Laura — Reply
Mine too! Thanks Shinee!
-
-
Ami@NaiveCookCooks — Reply
I love curries anytime of the year and love the addition of cauliflower here!! So delicious Laura!
-
I love the look of this! And the tip about not being afraid to season it so good…a lot of times I find myself leery of adding too much salt, but then I end up with bland food. That’s how restaurant food tastes so good, right? 😉
-
Laura — Reply
I totally get what you mean! And YES, you would be horrified by how much salt chefs and cooks use in professional kitchens, haha! 🙂
-
-
Tieghan — Reply
I love a good curry!! 🙂
Have a great weekend! -
Liz+@+Floating+Kitchen — Reply
This looks really comforting, Laura. I love it! Have a great weekend!
-
Laura — Reply
Thank you Liz! Hope you had a great weekend!
-
-
Sarah@Whole and Heavenly Oven — Reply
This curry is seriously gorgeous! I’ve been having the hugest curry-cravings lately and this looks like the perfect way for me to get my fix. 😉 Love that there’s no meat in here!
-
Katie | Healthy Seasonal Recipes — Reply
First, love the photos, And second, love the heck out of this recipe. I am with you on so many of these points!! My readers want more veggie options, and I happen to crave them myself no matter the label! And um YES about the salt. So true and so many people are afraid of it. Pinning!
-
Laura — Reply
Thank you so much Katie! 🙂 And I totally agree with you, people are so afraid of salt, but it is such a flavor powerhouse in the kitchen.
-
