Cauliflower Potato Curry With Chickpeas
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Indian food is probably my all-time favorite type of food. The colder weather has me wanting to snuggle up with a warm bowl of Indian food for dinner. This Cauliflower Potato Curry With Chickpeas is an Indian-inspired dish that is vegan, nourishing, and a 30-minute meal. It’s the perfect dinner to warm you up on a cold night!
*This post was originally published on November 8, 2020, and updated on December 6, 2022.
Fun fact about me: I don’t really like cauliflower. It’s just not my thing. However, since I know that I love the traditional Indian dish, Aloo Gobi, which has both potato and cauliflower, I decided to try adding it to this curry. Personally, I cannot really taste the cauliflower because it is masked by the curry and coconut flavors, meaning that I was able to trick myself into eating a healthy vegetable!
Getting Little Ones to Eat Cauliflower Potato Curry
Speaking of tricking myself into eating cauliflower, I used a different method to get my (then) two-year-old to try the cauliflower…
I had been talking about how broccoli (a vegetable both Ty and I approve of) looks like trees. Ty thinks this is such an intriguing and funny concept that he will miraculously eat broccoli raw, I don’t even have to cook it anymore. To get him to try the cauliflower in the curry, we played a game of “Find the Tree”. Locating the cauliflower “trees” in the curry was an entertaining game to Ty and a satisfying game for me, as it got him to try a new(ish) vegetable. You could try this method and see if it works for your little one!
Note: Now that my toddler is four, he is more hesitant to try this dish. He did dip his naan bread in the curry as a way to try it at least. My 16-month-old was able to eat it and liked it though! You could also try blending the curry so it’s a smoother consistency and you can’t see the vegetables!
Why You’ll Love This Potato and Cauliflower Curry With Coconut Milk
Ready in 30 minutes. This recipe is great for busy moms who need to get dinner on the table quickly!
Easy. Not a lot of prep or steps go into this recipe. This recipe is especially easy if you chop your veggies beforehand or buy pre-cut cauliflower or minced garlic.
Flavorful. The coconut milk and lemon juice mixed with Indian spices really make this dish so flavorful!
Cauliflower Potato Curry Ingredients
Olive oil
Potatoes
Cauliflower florets
Curry powder
Turmeric
Salt
Onion or leek
Garlic
Full-fat coconut milk
Water
Lemon
Chickpeas
Coconut sugar
How to Make Cauliflower Potato Curry With Chickpeas
STEP 1
In a large pot over medium heat, add olive oil and potatoes and saute for 4-5 minutes.
STEP 2
Add cauliflower, curry powder, turmeric, salt, and garlic powder, and saute for another 3 minutes. You may need to add a little more olive oil here. Then, add onion and garlic and continue sauteing until onions are translucent about 2-3 minutes.
STEP 3
Add coconut milk, water, lemon juice, chickpeas, and coconut sugar, and stir well.
STEP 4
Cover and bring to a boil. Then, lower the heat to simmer for 15 minutes and serve!
What to Serve With Cauliflower Potato Curry
– Paratha or garlic naan (I use the frozen kind from Trader Joe’s!)
– Brown rice
– Vegetable samosas
– Top with: A dollop of plain greek yogurt and cilantro or parsley
How to Store Vegan Cauliflower Curry
Fridge. Store leftovers in the fridge for 3-4 days.
Freezer. Allow the curry to cool completely and then transfer it to an air-tight freezer-safe container. I love to use BPA-Free Soupercubes trays to freeze soups and curries! Store the curry in the freezer for up to 3 months. When you’re ready to use the curry, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen curry directly into a large pot and heat over medium-low heat until heated through. You may need to add some water or coconut milk to it to thin it out again.
Tips for Cooking This Curry Dish as a Busy Mama
– Use pre-cut cauliflower florets and pre-minced garlic. I buy a big container of minced garlic from Costco that lasts a long time!
– Prep all of the veggies ahead of time, so that all you have to do come mealtime is throw them in the pot and add some spices, liquid, and chickpeas! This will make dinner prep so much easier. Even without prepping in advance, this recipe comes together very quickly though!
– Try making this recipe when your kids are eating breakfast! I’ve done this before and then, after a long day of work, I didn’t have to think about making dinner and could go bring my son on a bike ride instead!
More Cold-Weather Recipes to Try!
Curried Butternut Squash and Pear Soup
Tuscan White Bean and Kale Soup With Lentils
One-Pot Vegan Red Lentil Curry: A Quick Family Dinner Recipe
If you tried this Cauliflower Potato Curry With Chickpeas recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Cauliflower Potato Curry With Chickpeas
Ingredients
- 2 tablespoons olive oil
- 1 cup potatoes diced, (about 3-4 small potatoes)
- 10-12 ounces cauliflower florets roughly chopped
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ onion diced, or 1 leek
- 4 cloves garlic minced
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup water
- ½ lemon juiced
- 1 (15.5 ounce) can chickpeas
- 1 teaspoon coconut sugar
Instructions
- In a large pot over medium heat, add olive oil and potatoes and saute for 4-5 minutes.
- Add cauliflower, curry powder, turmeric, salt, and garlic powder and saute for another 3 minutes. You may need to add a little more olive oil here.
- Add onion and garlic and continue sauteing until onions are translucent, about 2-3 minutes.
- Add coconut milk, water, lemon juice, chickpeas, and coconut sugar and stir well.
- Cover and bring to a boil. Then, lower heat to simmer for 15 minutes.