Looking for a New Fall Recipe? Try This Vegan Cauliflower, Potato and Chickpea Curry!

Looking for a New Fall Recipe? Try This Vegan Cauliflower, Potato and Chickpea Curry!

November 19, 2018

When temperatures start to drop and your family gets busy with school, work and the upcoming holidays, it can be difficult to continue to focus on your health. At our health club in Chandler, AZ, we encourage people to try new recipes as a fun way to eat healthy foods, try new things and provide hearty meals to the family.

This week, try this filling fall recipe for vegan cauliflower, potato and chickpea curry that takes less than an hour to prepare. Bonus: It’s great for meat-free and gluten-free households!


Here’s what you’ll need to make this delicious meal:

  • 1 large (2 lbs) head of cauliflower, trimmed
  • 3/4 lb Yukon gold potatoes
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 4 garlic cloves, minced
  • 1-inch piece of fresh ginger, peeled and finely grated
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cardamom
  • Pinch of dried red pepper flakes
  • 2 star anise (optional)
  • 1 (28 oz) can chopped tomatoes
  • 1 (14 to 15 oz) can chickpeas, drained and rinsed
  • 2 cups vegetable broth (or substitute with water)
  • 1 tablespoon garam masala
  • 3/4 cup light coconut milk
  • Large bunch of fresh cilantro, chopped

Recipe directions

First, cut your cauliflower into medium-sized florets and chop the potatoes into bite-sized chunks. Place both cauliflower and potatoes into a soup pot and fill it with cold water seasoned with salt. Bring the pot to a boil on the stove, removing as soon as the boil begins. Drain the veggies into a colander and place back over the pot to keep the veggies warm.

Next, heat your oil in a large pot. Add the onions, garlic and ginger, sauteing and stirring for about 8 to 10 minutes. The onions should become soft.

Add the ground coriander, cumin, cardamom, red pepper flakes, star anise and salt and pepper to the pot and cook for around 3 minutes. Add in tomatoes and chickpeas, stirring together. Then, add the potatoes and cauliflower.

Next, add the vegetable broth (or water) and simmer the mixture for 10 minutes. The vegetables should become tender. Then, add the garam masala and coconut milk and simmer the mixture for another 10 minutes. Use lots of salt and pepper if the dish tastes bland to liven it up. Finally, add around a half cup of cilantro. Serve the dish with rice and naan.

Hearty and healthy

This dish is both delicious and good for you, filled with vitamins and nutrients your body craves. Although this dish is vegetarian, it is high in both fiber and protein from the nutritious chickpeas. The potatoes are also high in fiber, as well as potassium, iron, vitamin C and vitamin B6. Cauliflower is particularly well known for bolstering the immune system (which is necessary in cold and flu season!) and keeping your bones healthy.

If you’re interested in learning more nutritious recipes for your family, visit Health Addicts Haven. Our naturopathic health club in Chandler, AZ offers wellness tips, exercise classes and more!

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