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+ servings
5 from 4 votes
Bowl of Cauliflower Curry and Rice on a Wooden Surface
Creamy Cauliflower Curry
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This creamy cauliflower curry is bursting with flavor and studded with hearty chickpeas. Delicious, comforting, and easy enough for a weeknight!

Course: Entree
Cuisine: American, Indian-Inspired
Servings: 6
Calories: 327 kcal
Author: Alissa Saenz
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground turmeric
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 1 (14 ounce or 400 gram) can diced tomatoes in juice or sauce
  • 1 large cauliflower head, broken into florets (about 6 cups florets)
  • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
  • 2 tablespoons chilled water
  • 2 teaspoons cornstarch
  • ½ cup frozen peas, thawed
  • ½ teaspoon salt, plus more to taste
  • Fresh cilantro
  • Cooked rice
  1. Coat the bottom of a large pot with the oil and place it over medium heat.

  2. When the oil is hot, add the onion. Cook it for about 5 minutes, stirring occasionally, until soft and translucent.

  3. Stir in the garlic, ginger, garam masala, cumin, paprika, and turmeric. Continue cooking everything while stirring constantly for about 1 minute, until the mixture is very fragrant.

  4. Stir in the coconut milk, tomatoes, cauliflower, and chickpeas. Raise the heat and bring the mixture to a boil.

  5. Lower the heat and cover the pot. Let the mixture simmer for about 20 minutes, until the cauliflower is tender.

  6. Stir the cold water and cornstarch together in a small bowl or cup.

  7. Remove the lid from the pot and stir the cornstarch mixture into the curry. Let it continue simmering for about 1 minute, until it thickens slightly.

  8. Stir in the peas and remove the pot from heat.

  9. Season the curry with ½ teaspoon salt, plus more to taste.

  10. Serve the curry over rice, with a sprinkle of fresh cilantro on top.

Recipe Notes

Nutrition information does not include rice.

Nutrition Facts
Creamy Cauliflower Curry
Amount Per Serving (1 cup (⅙ of recipe))
Calories 327 Calories from Fat 183
% Daily Value*
Fat 20.3g31%
Saturated Fat 15.3g77%
Sodium 459mg19%
Potassium 807mg23%
Carbohydrates 32.9g11%
Fiber 9.2g37%
Sugar 7.6g8%
Protein 8.7g17%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.