Luscious Indian Butter Chickpeas and Cauliflower


When I’m searching for something comforting to make for dinner, I almost always gravitate to curry dishes.

I used to order takeout every time I craved curry because, to be honest, I had no idea how to make it. Every time I looked up recipes, I just stared at the long list of spices that I didn’t have in my pantry. It seemed pretty intimidating.

Fast forward to now, and I can say with confidence that I make some form of curry at least a couple times each month.

Is it authentic? Probably not. But is it tasty? Absolutely!

And if it makes your belly happy and your tastebuds happier, that’s all that matters, right?

This dish features an amazing blend of spices, tomato, and creamy coconut that is silky, flavorful, and luscious. If you don’t believe me, try making it yourself. And then I dare you to try not to eat the entire pot yourself.

This easy recipe mostly only calls for pantry staples you should already have. However, if you have a hard time finding the garam masala, you can easily sub it for a little extra cumin and some allspice. However, this recipe is just as tasty by omitting the garam masala altogether.


  • 4 tablespoons of butter, divided
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of freshly grated ginger
  • 12-16 oz bag of frozen cauliflower florets
  • 15.5 oz can of chickpeas, drained and rinsed
  • 14 oz can of diced tomatoes
  • 6 oz can of tomato paste
  • 13.5 oz can of full-fat coconut milk
  • 1 tablespoon of curry powder
  • 1 teaspoon of salt
  • 2 teaspoons garam masala
  • 1 teaspoon of ground cumin
  • 1 teaspoon of crushed red pepper flakes (optional)
  • 2 teaspoons of Sriracha (optional)
  • Chopped fresh basil (optional)


  1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the onions and sauté for 3 to 5 minutes until translucent, stirring every so often.
  2. Add the minced garlic and ginger, and sauté for about 1 minute longer until fragrant.
  3. Mix in all the spices (curry powder, garam masala, ground cumin, salt, red pepper flakes, and Sriracha) and allow to cook for 30 seconds longer, and then add in the tomato paste and give it a good stir.
  4. Pour in the diced tomatoes with juices (do not drain). Cover the pot and allow it to simmer for about 10 minutes.
  5. Uncover and add the coconut milk, chickpeas, and cauliflower. Stir until mixed well.
  6. Cover again, and gently simmer for about 20 to 25 minutes, stirring every so often.
  7. Add the remaining 2 tablespoons of butter, and simmer for 5 minutes uncovered.
  8. Sprinkle some chopped fresh basil on top. Serve with naan and a side of rice, if desired, and enjoy!