Turmeric Chickpea and Cauliflower Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegan curry featuring golden turmeric-spiced cauliflower and chickpeas simmered in a rich tomato and coconut sauce, perfect over steamed rice. This indian-inspired vegan (gluten free) ready in about 45 minutes pairs cauliflower florets, canned chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until soft and translucent.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp ground turmeric, 1 tsp ground cumin, and 1 tbsp curry powder. Cook for 1 minute until fragrant.
  3. Step 3: Add 4 cups cauliflower florets and 1 can (15 oz) drained chickpeas to the pot, stirring to coat them in the spices.
  4. Step 4: Pour in 1 can (14 oz) diced tomatoes, 1 cup coconut milk, and 1/2 cup water. Season with 1 1/2 tsp salt and bring to a simmer.
  5. Step 5: Cover and cook for 20 minutes over low heat until cauliflower is tender and sauce thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro before serving with steamed basmati rice or naan.

Frequently asked questions

How long does Turmeric Chickpea and Cauliflower Curry take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Turmeric Chickpea and Cauliflower Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.

Can I substitute ingredients in Turmeric Chickpea and Cauliflower Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Turmeric Chickpea and Cauliflower Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Turmeric Chickpea and Cauliflower Curry vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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