Spicy Chickpea and Cauliflower Curry

Spicy Chickpea and Cauliflower Curry recipe served in a bowl.

This Spicy Chickpea and Cauliflower Curry is tasty, nutritious and quick to make. It is hearty, full of fiber and protein and the spicy curry brings the heat! I love how quickly this one comes together with items I always have in the fridge and pantry. Nobody will know that dinner took less than 30 minutes to make!

We start this Spicy Chickpea and Cauliflower Curry the same as most of my curry recipes by frying the aromatics. Always heat the oil first and then add that holy trinity of garlic, onion and ginger. The smell of these three perfect ingredients getting toasty will make you home smell heavenly. All we need is about 5 minutes to get some color and intense fragrance and you may move on t the next step.

Cauliflower and zucchini are next to go in the pan. They do not need long to get a little color and some major flavor from the aromatics. If you want to sub summer squash for the zucchini you will get very similar results. Feel free to add in other vegetables like green beans or peas. They would work well in this recipe also.

The next step in this Spicy Chickpea and Cauliflower Curry is to toast the spices. We do this by pushing the vegetable mixture to one side and making room in the pan. We add all the dry spices and seeds and cook for 2-3 minutes until fragrant. Then stir the toasty spices into the vegetable mix. If you do not like things very spicy use only half of the cumin seeds and red pepper flakes. I made this recipe quite spicy which is why I make it a point to use the word spicy in the title.

Next we add the tomato paste, the chickpeas and the coconut milk. Once all is stirred together well, bring it to a boil then simmer until a thick gravy forms and all the flavors meld. I add the spinach and cilantro last and let them wilt by stirring. If you don’t have spinach, kale would be nice in this recipe also. If you like this Spicy Chickpea and Cauliflower Curry, check out a couple of my other recipes Saucy Curry Potatoes and Chickpeas or Chana Saag Aloo Curry or Vegan Coconut Curry Dal.

Spicy Chickpea and Cauliflower Curry recipe served in a bowl.

Spicy Chickpea and Cauliflower Curry

Quick and easy Spicy Chickpea and Cauliflower Curry with zucchini and spinach. It's fully vegan!
5 from 7 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Indian-Inspired
Keyword: Plant-Based Chickpea Curry, Vegan Spicy Chickpea Curry
Calories: 386kcal
Author: Sara Tercero
Servings: 5


  • Deep Sauté pan or wok



  • First heat the oil over medium heat then add the onion, garlic and ginger. Cook for 5 minutes until fragrant.
  • Add the cauliflower and zucchini and cook for 5 minutes stirring oftenn
  • Make some space by pushing the vegetables to one side and add cumin seeds, smoked paprika, cumin, garam masala, curry powder, coriander and red pepper flakes and cook for 2-3 minutes until fragrant. Then distribute throughout the vegetables.
  • Add the coconut milk, tomato paste, chickpeas, and salt and bring to a boil. Then let simmer for 5 minutes for flavors to meld and form a delicious spicy curry gravy. Taste for heat and salt and adjust by adding more red pepper flakes if spicier is desired.
  • Last add the spinach and ½ of the cilantro and cook until all is wilted.
  • Serve with rice and garnish with fresh cilantro.


Nutrition Facts
Spicy Chickpea and Cauliflower Curry
Amount Per Serving
Calories 386 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 17g106%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 590mg26%
Potassium 920mg26%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 8g9%
Protein 12g24%
Vitamin A 2200IU44%
Vitamin C 34mg41%
Calcium 119mg12%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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