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Super Creamy Chickpea and Cauliflower Curry

Isn’t Indian food just the ultimate comfort food? And this super creamy chickpea and cauliflower curry might just be the most comforting comfort food you will ever eat. It certainly is my go-to dish on a cold winter day or when I just feel like a really hearty meal.

The best thing about this recipe is that you won’t have to feel guilty about indulging. It is packed with vitamins, minerals, and all the good stuff our bodies need to function optimally. At the same time, it is also loaded with flavor, thanks to all the Indian spices in it.

The second best thing about this recipe is that it is a one pot recipe. No need to mess up your kitchen for this chickpea and cauliflower curry. All you need is one big pot, that’s it and you aren’t left with cleaning a mountain of cookware after you are finished cooking.

Chickpeas are a great addition to any curry as they are a fantastic source of plant protein and are also rich in fiber. In addition, they complement the creamy texture of a curry very well. Chickpeas are a legume and therefore can be difficult to digest for some people, leaving them feeling heavy and bloated. The sprouting process breaks down If you are not a big chickpea fan, you could use lentils instead.

Cauliflower is another great choice for any curry as it soaks up the flavors and spices of the curry sauce. But the real star of this dish is the sauce, just like with any curry. The mix of tangy tomato sauce and creamy coconut milk turn the humble chickpeas and cauliflower into something really special. Give it a go and try it for yourself!

chickpea and cauliflower curry


Let’s make this super creamy chickpea and cauliflower curry


Step 1 – Blanch the chickpeas (Optional)

Sprouted chickpeas can be eaten without cooking them. However, if you prefer a softer texture or want to absolutely ensure the chickpeas are safe to eat, you can blanch them in boiling water for a few minutes. For that just boil a big pot of water and add the chickpeas for about 5 minutes. Remove them from the water and set them aside. If you are happy to use the sprouted chickpeas without blanching, which is what I do, simply skip this step and start with Step 2.


Step 2 – Fry the spices

Dice the onion and the garlic, grate the ginger. Heat the coconut oil in a large skillet and add the onions, garlic, and ginger. Cook for about 5 minutes, then add the cardamom, garam masala, cayenne pepper, and cinnamon. Stir until the spices are nice and fragrant about 2 minutes.⁠


Step 3 – Make the sauce

Add the tomato sauce and the coconut milk and stir everything to combine well. Cut the cauliflower into small florets. Now add the cooked chickpeas and the cauliflower to the sauce. Let the sauce simmer for about 20 minutes so that the spices can develop their aroma and the cauliflower starts to become softer.


Step 4 – Enjoy

Taste the sauce and add some salt if you like. Enjoy this super creamy chickpea and cauliflower curry with some rice and/or some naan breads.

Sprouty Jar Starter Set Package

Grow sprouts at home!

The Sprouty Starter Set includes everything you need to get started: two jars with stainless steel mesh lids for continuous sprouting, high-quality ceramic trays, and two packages of seeds so that you can get started right away!

Recipe Details:

Time: 35 min
Difficulty: Intermediate
Cuisine: Indian-inspired
Meal Type: Lunch, Dinner
Serving: 4 Persons


sprouted chickpeas
4 cloves
coconut milk
tomato sauce
1 head
2 tsp
grated ginger
1 tbsp
coconut oil
1 tsp
1 tsp
garam masala
1/2 tsp
cayenne pepper
1/2 tsp

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