chickpea-cauliflower curry (plant-based/oil free)

black bowl of chickpea-cauliflower curry overhead.

5 from 1 reviews

Chickpea-cauliflower curry – chickpeas, cauliflower, tomatoes, onions, garlic, ginger and a unique spice blend. One pot, one hour – flavor perfection!


  • 2 large onions, chopped (about 4 cups)
  • 4 cloves garlic, minced
  • 1 tbsp. ginger, minced
  • 2 tsp. dried chili flakes (you may want to adjust this depending on how spicy you like it)
  • 1 cup water
  • 1 medium head cauliflower cut into small florets (aim for about 6-7 cups small florets)
  • 2-star anise or 1 tsp. ground anise
  • 2 tsp garam masala
  • 2 tsp. ground coriander
  • 2 tsp. cumin
  • 5 medium tomatoes diced (about 5 cups)
  • 2 15-oz (400 gm.) cans chickpeas, drained and rinsed


Preparation tip: I used 2-star anise for this recipe, so I ground them, the garam masala, coriander and cumin in a spice grinder. If you use anise seed, use 1 tsp.

  1. Add the onions to a medium soup pot and, over medium heat, sauté the onions for about 5 minutes until they begin to soften.
  2. Add the garlic, ginger and red chili flakes and continue cooking for another minute.
  3. Add 1 cup water and stir in to deglaze the pan.
  4. Lower the heat to simmer, add the cauliflower, cover the pot and allow the cauliflower to steam over low heat for 8-10 minutes. This will start the cooking process.
  5. Add the spices (anise, garam masala, coriander and cumin), tomatoes and chickpeas. Mix well.
  6. Cover the pot and continue cooking for another 15-20 minutes until the tomatoes break down and the cauliflower is tender.
  7. Taste and add salt and pepper if desired.
  8. Garnish with fresh cilantro chopped and serve with rice if desired.


  • Nutritional information does not include rice or other grain.
  • Speaking of rice. It’s traditional to serve this curry with rice; however, you can also use cooked quinoa, bulgur or another of your favorite grains. This is even great with rice noodles.
  • If you use frozen cauliflower in place of fresh, reduce the deglaze water to ¼ cup and add the frozen directly or if thawed, skip the simmering cauliflower step and just add it along with the tomatoes, spices and chickpeas, stir and cook for 15-20 minutes or until the tomatoes have broken down.

Keywords: chickpea-cauliflower curry

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