Let Me Tell You About the Time I Burnt the Onions (And Still Ended Up with the Best Cozy Cauliflower Chickpea Curry)

So, the first time I made this Cozy Cauliflower Chickpea Curry, my kitchen smelled a bit… toasty. You know how sometimes life gets in the way—neighbour pops round for a chat, or the cat decides to walk across the counter just as you’re reaching for the cumin? Long story short: slightly blackened onions. But, no lie, the curry still tasted fab. Maybe it was beginner’s luck, or maybe this recipe is just that forgiving. Either way, now it’s my cold-weather go-to. (And hey, ever since, I keep a timer—because apparently, I can’t be trusted with onions.)

Why I Keep Making This (Even When I’m Out of Cauliflower)

I pull out this curry recipe when I want something hearty but don’t feel like fussing about fancy ingredients. My family goes bananas for it, even my cousin who swears he ‘doesn’t like curry’ always ends up licking the bowl (sorry for calling you out, Matt). It’s the ultimate “what can I do with this random veg” recipe, especially when the fridge is looking sad. Oh, and when I’m feeling lazy—or it’s been that sort of day—I use frozen cauliflower. Works a treat, nobody’s the wiser. Occasionally, I get a bit heavy-handed with the chili and have to chug a glass of milk; that’s just a hazard of the job, I suppose.

What’s in My Cozy Cauliflower Chickpea Curry?

1 medium cauliflower, broken into bite-sized florets (I sometimes use a bag of frozen florets, no shame in that game)
1 onion, chopped (my Nan swore by brown onions, but I’ve used red in a pinch—tastes just as good)
2 fat garlic cloves, minced (if you’re lazy, garlic paste works… but don’t tell purists I said that)
A thumb-sized piece of ginger, grated (or a good squirt of ginger paste—my shortcut when the shops are shut)
1 tin (400g) chickpeas, drained and rinsed (sometimes I use leftover homemade ones, but I’d say don’t overthink it)
1 tin (400g) chopped tomatoes (passata works too, just makes it a bit saucier)
250ml coconut milk (full-fat or light, or even oat cream in an emergency)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric (I once forgot this—don’t recommend)
1-2 tsp curry powder (heat level’s your call, I like a mild one on Mondays)
1/2 tsp chili flakes (totally optional, or go wild if you like it spicy)
Salt and pepper, to taste
Oil for frying (olive, coconut, whatever’s cloest at hand)
A handful of fresh coriander, chopped (optional but lovely for topping)

How I Throw It All Together (Give or Take a Step)

Fry the onion over medium heat in a generous splash of oil until it’s soft and starting to turn golden—this is usually when my kitchen fills with that lovely savoury smell (unless I get distracted; set a timer if you’re like me).
Add garlic and ginger, and sauté for a minute or two. Don’t worry if it sticks a little, it’ll all get sorted once the tomatoes go in.
In go the spices—cumin, coriander, turmeric, curry powder, and chili flakes if you like. Stir them round for a minute. This is where I usually sneak a cautious taste, or as my mate Phil says, ‘just checking the vibes’.
Tip in the tomatoes and give it a good stir, scraping up any tasty bits form the bottom. Let it bubble for 2-3 minutes while you give the cat a snack.
Add cauliflower florets and the chickpeas. Pour in the coconut milk and season generously with salt and pepper.
Simmer gently (lid on, mostly) for about 20-25 minutes. Give it a stir every now and then. If it starts looking too thick, add a splash of water. Too thin? Let it bubble a bit longer.
Check the cauliflower—once it’s fork-tender but not mushy, you’re good. Actually, I find it works better if you go slightly under than over here.
Finish with a handful of chopped coriander (if you have it, if not, no stress).

Tidbits I’ve Learned (the Hard Way)

If you skip toasting the spices for long enough, the flavour’s a bit flat. But don’t panic if you’re rushed—it’ll still be decent enough.
If your curry seems thin, resist the urge to crank the heat all the way up or you’ll end up scrubbing burnt bits. Just let it slow-simmer, trust me.
Actually, leftovers taste even better for lunch the next day. Unless, well, my partner finds them first.

Variations That Made the Cut (Plus One That Definitely Didn’t)

A splash of lemon or lime at the end brings a bit of brightness—totally optional.
Sometimes I swap half the cauliflower for sweet potato, especially if there’s one looking a bit sad in the veg basket.
One time I tried adding green peas—looked pretty, but made the curry taste a bit odd. Wouldn’t do it again, but maybe you’ll like it?
No chickpeas? Butter beans work, so do lentils in a pinch.

Do You Need Any Fancy Equipment? (Not Really)

I usually use a big, heavy-bottomed pot (Dutch oven if I’m feeling fancy). But, a regular deep frying pan will do. Once, I tried making this in a rice cooker, and… let’s just say I wouldn’t recommend it unless you really like washing up.

How Long Can You Keep It? (Not That You’ll Need to Worry)

In theory, keeps nicely in the fridge for 2-3 days, and actually tastes even nicer warmed up. Wouldn’t freeze it—cauliflower goes a bit funny. Though honestly, in my house, it never lasts more than a day! I once caught my flatmate sneaking the last spoonful at midnight; can’t really blame him.

How We Eat It (Spoiler: With Everything)

I’m partial to a big scoop over fluffy rice, with a dollop of yogurt on the side—sometimes garlic naan if we’re feeling extra. My mum likes to add a handful of baby spinach at the last minute, just before serving, which looks fancy but is actually dead easy.

Lessons I Learned the Hard Way (So You Don’t Have To)

I once tried rushing the onion-cooking step to save time and regretted it—raw onion taste lingers, not ideal.
Keep an eye on the coconut milk; if you forget and crank up the heat, it splits (yep, been there).
Forgot the salt once and thought it tasted dull—remember to taste and adjust as you go.

Can I Answer Some Questions?

Can I make this without coconut milk?
Absolutely, just use more chopped tomatoes or a splash of cream (or even oat milk if you want to keep it dairy-free). It’ll be a little less rich but still tasty.

What if my curry is too spicy?
Throw in a spoonful of yogurt at serving, or a squeeze of lemon. And next time, dial down the chili—easy fix!

Can you add meat?
Sure, though I never have—friends have added shredded chicken or even prawns, and apparently it works a treat.

What’s the best rice for this?
I just use long grain or whatever’s in the cupboard—sometimes basmati, sometimes… well, whatever that unlabelled bag is. Works either way!

Why does it taste better the next day?
Genuinely no clue, but it does. Something magic happens overnight, I swear.

Anyway, if you try it, let me know how wonky your onions got and if your household is as greedy as mine. Cheers—and happy curry cooking!