There’s something wonderfully cozy about a curry night at home — and Mary Berry’s Cauliflower and Chickpea Curry is one of those recipes that feels both wholesome and satisfying. It’s creamy, fragrant, and full of comforting spice, yet light enough for a weeknight meal.
This is Mary’s elegant spin on an Indian-inspired classic: roasted cauliflower for depth, creamy coconut for smoothness, and chickpeas for that perfect bite of plant-based protein.
Naturally vegan, gluten-free, and absolutely bursting with flavor — this curry has quickly become one of my go-to’s for a nourishing dinner that tastes like it took hours (but really doesn’t).
Why You’ll Love This Recipe
- Simple Ingredients: Everyday pantry staples, elevated by fresh spices.
- Comforting & Creamy: Coconut milk brings a velvety richness.
- Healthy & Filling: High in fiber, plant protein, and full of nutrients.
- Perfect for Meal Prep: Flavors deepen beautifully overnight.
- Naturally Vegan: 100% dairy-free and gluten-free.
Ingredients
For the Curry
- 1 medium cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 large tomatoes (or 1 can chopped tomatoes)
- 1 can full-fat coconut milk
- 1 cup vegetable stock
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh coriander (cilantro) to garnish
Optional Additions
- A handful of spinach — for extra greens
- 1 tbsp lemon juice — for brightness
- 2 tbsp cashew cream — for extra creaminess
Instructions
Step 1 – Roast the Cauliflower
Preheat oven to 200°C (400°F).
Toss cauliflower florets with 1 tbsp olive oil, salt, and turmeric. Spread on a baking tray and roast for 20 minutes until golden and slightly crisp.
Step 2 – Build the Base
In a large pot, heat 1 tbsp olive oil over medium heat.
Add onion and sauté for 5 minutes until soft and translucent.
Add garlic, ginger, cumin, coriander, and garam masala. Stir for 1–2 minutes until aromatic.
Step 3 – Add Tomatoes & Simmer
Pour in chopped tomatoes and cook for 5 minutes until they start to break down. Add vegetable stock and simmer gently for 5 minutes.
Step 4 – Stir in Coconut & Chickpeas
Add chickpeas and coconut milk, stirring well. Simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.
Step 5 – Combine Everything
Fold in the roasted cauliflower and cook another 5 minutes so it soaks up the flavors. Adjust seasoning to taste with salt, pepper, and chili flakes.
Step 6 – Serve
Garnish with fresh coriander and a squeeze of lemon juice. Serve hot with basmati rice or warm naan.
Serving Suggestions
- Basmati rice or jasmine rice – classic pairing
- Warm naan or roti – perfect for scooping
- Cucumber raita – cools and balances spice
- Pickled onions or mango chutney – adds tangy contrast
Mary’s Tips
- Roast the cauliflower first — it keeps its shape and adds sweet nuttiness.
- Use full-fat coconut milk for richness.
- Want a thicker curry? Simmer longer or blend part of the sauce.
- Add extra chili if you love spice — Mary won’t mind!
Nutrition (per serving)
Calories: 320 | Protein: 10 g | Carbohydrates: 40 g | Fat: 14 g | Fiber: 10 g
FAQ – Mary Berry Cauliflower and Chickpea Curry
Can I make this curry ahead of time?
Yes! It tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days.
Can I use frozen cauliflower?
Yes, just roast it straight from frozen until golden — it won’t go soggy.
How can I make it spicier?
Add more chili flakes or a pinch of cayenne pepper for extra heat.
Can I freeze this curry?
Absolutely. It freezes beautifully for up to 3 months. Thaw overnight and reheat gently.
How do I make it thicker?
Let it simmer longer uncovered, or blend a small portion and stir it back in.
Storage & Reheating
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 3 months.
- Reheat: Gently on the stove with a splash of water or coconut milk.
Other Recipes You May Like:
- Mary Berry Friday Night Lamb Curry Recipe
- Mary Berry Cauliflower And Sweet Potato Curry
- Mary Berry Lamb and Chickpea Curry Recipe
Mary Berry Cauliflower and Chickpea Curry Recipe
Course: MainCuisine: Indian Inspired4
servings10
minutes30
minutes320
kcalIngredients
1 medium cauliflower, cut into florets
1 can chickpeas, drained and rinsed
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 large tomatoes (or 1 can chopped tomatoes)
1 can full-fat coconut milk
1 cup vegetable stock
1 tsp turmeric
1 tsp cumin
1 tsp coriander powder
1 tsp garam masala
½ tsp red chili flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
Fresh coriander (cilantro), to garnish
Optional Additions:
1 handful spinach – for extra greens
1 tbsp lemon juice – for brightness
2 tbsp cashew cream – for richness
Directions
- Preheat oven to 200°C (400°F). Toss cauliflower florets with 1 tbsp olive oil, salt, and turmeric. Spread on a baking tray and roast for 20 minutes, until golden and crisp at the edges.
- In a large pot, heat the remaining olive oil over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic, ginger, cumin, coriander powder, and garam masala; cook 1–2 minutes until fragrant.
- Add chopped tomatoes and simmer for 5 minutes until softened. Pour in the vegetable stock and simmer gently for another 5 minutes.
- Stir in the chickpeas and coconut milk. Simmer for 10 minutes to thicken and let flavors blend.
- Fold in roasted cauliflower and cook another 5 minutes, coating well in the sauce.
- Taste and adjust seasoning with salt, pepper, and chili flakes. Garnish with fresh coriander and a squeeze of lemon juice. Serve hot with basmati rice or naan.