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Looking for an easy, gluten-free and vegan curry recipe? This Roasted Cauliflower and Chickpea Curry its the one!

Roasted cauliflower florets, pepper chunks and crunchy chickpeas are smothered in a creamy tomato and coconut curry sauce.

Topped with crunchy cashew nuts, this cauliflower chickpea curry is a gluten free and vegan dinner idea which the whole family will love.

You can make it as spicy (or mild!) as you like and even batch cook this recipe to serve up in lunchboxes too.

I also enjoy this curry cold for lunch, I don’t know if that makes me weird – but I think cold curry is the best!

If you already love my slow cooker chickpea and potato curry then you’ll love this. Why not make them both and have a curry feast?

Roasted Cauliflower and Chickpea Curry
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Ingredients for Cauliflower Chickpea Curry

There’s a full recipe card below with the method and quantities, but here’s an overview of the main ingredients you’ll need:

Cauliflower: I like to go for a large head of cauliflower – if you’re making this for more people you can easily double the amount. When you remove the leaves don’t throw them away! I roast the florets, but then finely slice the leaves and add them to the curry sauce. They’re delicious and it saves on food waste.

Chickpeas: I use tins of chickpeas as they’re super cheap and easy to find. For this recipe I drain the water off, but you can reserve this and use it as an egg replacer in some baking recipes if you like. Roasting the chickpeas makes them go super crunchy and delicious.

Red and Yellow Peppers: I love the flavour these add to the curry, but you can omit them or use different vegetables if you prefer. Or different colour peppers!

Onion and Garlic: This forms the base of the best curries in my opinion! I use a standard onion and frozen chopped garlic. If you prefer you could use red onion and also garlic paste or bulbs of garlic, finely chopped or crushed.

Red Chilli: If you don’t like this recipe too spicy I recommend only using half a chilli. If you like it really spicy, feel free to add more. I’d say this is a mild-medium hot curry. You can also use pre-chopped frozen or jarred chilli.

Ginger Paste: I find this easier to use than peeling and chopping my own ginger. But I am lazy! Use fresh ginger if you prefer and chop it finely.

Gluten Free Vegetable Stock: I always use Knorr stock pots because I know they’re gluten free. Always double check you use a gluten free stock cube as some are not safe for people with coeliac disease.

Coconut Milk: You can use full-fat or light coconut milk for this recipe, either will work well. Just make sure you’re using tinned coconut milk, not from a carton.

Spices: For the flavourings of this curry I use a really simple mix of medium curry powder (use mild/hot if you prefer) and garam masala in the sauce and cumin seeds when roasting the vegetables. Always double check spices for may contain warnings.

Roasted Cauliflower and Chickpea Curry

Do I have to roast the cauliflower?

I’ve never been a huge fan of cauliflower but honestly, roasting it has changed the game for me.

It gives it a fantastic texture and depth of flavour – and the same with the peppers too.

I also love how the chickpeas go kind of crunchy when you roast them too.

Personally I wouldn’t skip this step as it really will take your curry to a whole new level.

Plus you can make the sauce at the same time as the veg roasting so the whole thing is ready in about 30 minutes.

Roasted Cauliflower and Chickpea Curry

What to serve with roasted cauliflower and chickpea curry

As with any curry, the more side dishes the better – here are some suggestions for what to serve with my cauliflower chickpea curry:

  • Basmati Rice: I love a simple, steamed bowl of basmati rice to balance out the flavours of the curry, or you could also use pilau rice.
  • Gluten Free Naan Breads: Both Tesco and Asda sell gluten free naan breads, or you can have a go at making your own.
  • Poppadoms: This is another great side dish for a curry, especially with some mango chutney. Just make sure the poppadoms are gluten free.
  • Other Curry Dishes: Why not make a whole curry feast? This veggie curry makes a great side dish to something like my Coconut Chicken Curry or Tandoori Chicken recipes. It also pairs really well with my Vegan Chickpea Curry or Mushroom Biriyani for a veggie curry platter.
Roasted Cauliflower and Chickpea Curry

Top Tips for my Roasted Cauliflower and Chickpea Curry

Before you get stuck into this simple veggie curry recipe, here are a few top tips for you to bear in mind:

  • Want it hotter? Try adding a second red chilli, or switch the curry powder for a hot one instead of mild or medium.
  • Want it milder? Use a mild curry powder and halve the amount of red chilli. You can also serve it with natural yoghurt dolloped on top to calm the spice.
  • Want more veg? Add a few handfuls of fresh or frozen spinach, or frozen peas and sweetcorn, to the sauce at the same time as the cauliflower leaves.
  • Want a one-pan meal? Add some chunks of sweet potato or white potato to roast with the cauliflower to bulk this up a little, so there’s no need for extra rice.
  • Got leftovers? Mix any leftover curry with a pack of cooked basmati rice for a quick and simple ‘cheat’ biriyani. You can also reheat or add to lunchboxes.
Roasted Cauliflower and Chickpea Curry

My Roast Cauliflower and Chickpea Curry Recipe

This recipe may be gluten free, dairy free and vegan but honestly, everyone will absolutely love it.

It’s easy to scale up and down and even the meat-eaters in our house love it.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your creations!

And please do leave a review to let others know you loved it too! It would mean the world to me.

Roasted Cauliflower and Chickpea Curry
Yield: 4

Roasted Cauliflower and Chickpea Curry

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This easy gluten free and vegan curry uses roasted cauliflower, peppers and chickpeas for a vibrant dish with lots of different textures. Smothered in a tomato and coconut sauce and topped with crunchy cashew nuts.


  • 1 large head of cauliflower
  • 1 red pepper
  • 1 yellow pepper
  • 1 x 400g tin chickpeas (drained)
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1 tsp cumin seeds

For the sauce:

  • 1 tbsp olive oil
  • 1 onion (sliced)
  • 1 red chilli (deseeded and finely chopped)
  • 2 tsp chopped garlic
  • 1 tsp ginger paste
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 300ml gluten free vegetable stock
  • 2 tbsp tomato puree
  • 200ml light coconut milk

To serve:

  • Basmati rice
  • 100g cashew nut pieces
  • Fresh coriander (chopped)


  1. Preheat the oven to 200C / Fan 180C / Gas Mark 6. Remove the leaves from the cauliflower, slice them thinly and place to one side. Cut the cauliflower into small florets. Chop the peppers into rough, 1-2 inch chunks.
  2. Add the cauliflower, florets (not the leaves) peppers and drained chickpeas to a large baking tray. Drizzle with the olive oil sprinkle over the salt and cumin seeds then mix well using your hands or a spoon so that the veg is coated. Roast in the oven for 25-30 minutes, turning half way.
  3. While the veg is roasting, make the sauce. Place a large pan on a medium heat and add the olive oil. Once hot, add the onions and fry on low-medium for 8-10 minutes until the onions have softened.
  4. Add the sliced cauliflower leaves, chilli, garlic and ginger paste and fry for another 2-3 minutes. Add the curry powder and garam masala and mix, frying for another 30 seconds.
  5. Pour in the veg stock and coconut milk and add the tomato puree. Mix well, bring to the boil then turn down to low. Simmer, uncovered, for approx 8-10 minutes until the sauce has thickened a little.
  6. Once the veg has finished cooking, add to the sauce and mix well to coat. Remove from the heat and serve hot with basmati rice, sprinkled with the cashew nut pieces and chopped coriander.


  • Any leftover curry can be stored in the fridge for 2-3 days or cooled completely and then frozen. Reheat thoroughly in the microwave, oven, or on the hob.
  • Not a big spice fan? This curry shouldn't be too firey, but ensure you use a mild curry powder. You can also use half a red chilli if a whole one is too much. Serve with dollops of yoghurt (or coconut yoghurt) to bring down the spice a little.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 693Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 25mgSodium: 1496mgCarbohydrates: 74gFiber: 16gSugar: 15gProtein: 29g

Need more gluten free vegetarian recipe inspiration?

Here are some more gluten free vegetarian recipes you can try out once you’ve made this Roasted Cauliflower and Chickpea Curry recipe.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

If you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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Roasted Cauliflower and Chickpea Curry
Roasted Cauliflower and Chickpea Curry

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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1 Comment

  1. Mmm made this delicious recipe. It will most definitely be made again. The flavours were perfect. Thank you