Plant Based Chickpea and Cauliflower Curry

Plant based chickpea and cauliflower curry
Plant based chickpea and cauliflower curry

Inspired by Indian flavors, this plant-based curry will quickly become a popular "go to" recipe for an easy mid-week meal.

This curry is ridiculously tasty (is guaranteed to satisfy the meatiest of meat-eaters) while also being extremely nutritious. Chickpeas are definitely the hero in this dish. These amazing legumes are packed full of fiber, are a good source of plant-based protein while also offering a variety of vitamins and minerals, all things that are going to support you feeling and functioning at your best.

Read High Fiber Foods – How To Get More Fiber

If a plant-based diet is new for you, this recipe is a great place to start. It's quick, easy and uses basic ingredients, not to mention extremely satisfying and full of flavor.

Serves: 4

Ingredients you will need

1 ½      tbsp                 Coconut oil

1          med                 Onion, chopped finely

2                                  Garlic cloves, minced

2          tsp                   Garam masala  powder

1                                  Cinnamon stick

6                                  Whole cloves, crushed

4                                  Cardamom pods, crushed

1/2       cup                  Canned tomatoes, diced

14        oz                    Canned chick peas, drained and rinsed

2          cup                  Cauliflower florets, cut into bite size

14        oz                    Coconut milk

½         cup                  Cilantro leaves, chopped


        1. Heat the coconut oil in a large skillet over medium to high heat. Add the onions and sauté until translucent, approximately 2 – 3 minutes.
        2. Add the garlic, sauté for a further 2 minutes then add the curry powder, cinnamon stick, cloves and cardamom, cook for 1 minute or until fragrant, stirring often.
        3. Now add the canned tomatoes, keep on cooking for 5 minutes, stirring fairly constantly.
        4. Add the cauliflower, drained chickpeas and the coconut milk, stir and mix thoroughly.
        5. Bring the curry to a boil, then cover and lower the heat to medium-low.
        6. Allow to simmer for 20 minutes, or until the cauliflower is tender.
        7. Once done, take off heat, remove the cinnamon stick and stir in chopped cilantro leaves.
        8. Serve hot on its own, or with heated pita or rice.
      DISCLAIMER: This recipe contains affiliate links, which means that if you click on one of the ingredient links, Naturally Savvy will receive a small commission so we can keep pumping out amazing recipes like this one. Thank you so much for your support!

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Randy is the co-founder of and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.