1-Pot Chana Dal Cauliflower Curry (Vegan & Protein-Packed)

Looking for a cozy, nourishing, and flavor-packed meal that comes together in just one pot?

This Chana Dal Cauliflower Curry is everything you want in comfort food: creamy, aromatic, and deeply satisfying.

Made with protein-rich chana dal (split chickpeas), fiber-filled cauliflower, and nutrient-dense kale, this curry is as healing as it is delicious.

Chana dal is a staple in Indian cooking, known not only for its nutty flavor but also for its impressive nutrient profile—just ½ cup of dried chana dal delivers nearly 19 grams of protein and 17 grams of fiber! Combined with spices, coconut milk, and veggies, this dish becomes a perfectly balanced meal that’s hearty, flavorful, and good for both your body and your taste buds.

Whether you’re vegan, plant-based, or simply looking for more meatless meals, this curry is an easy, wholesome option you’ll want to make again and again.

What is Chana Dal?

Chana dal is made from brown chickpeas that have been split, skinned, and polished. It’s widely used in Indian cooking for soups, dals, curries, and even savory pancakes. Beyond its versatility, chana dal is loaded with plant protein, iron, magnesium, and B vitamins, making it a fantastic staple for plant-based eating.

Why You’ll Love This Curry

✅ One-pot meal — easy cleanup and minimal fuss

✅ Balanced nutrition — protein, healthy carbs, fiber, and healthy fats all in one dish

✅ Flavorful & customizable — easily adjust spice level and veggies

✅ Meal-prep friendly — tastes even better the next day

✅ Immunity-supporting ingredients — garlic, ginger, onion, and leafy greens

1-Pot Chana Dal Cauliflower Curry Recipe

Servings: 4

Prep time: 10 minutes

Cook time: 60 minutes

1-Pot Chana Dal Cauliflower Curry Ingredients

• 1 cup dry chana dal (split chickpeas)*

• 1-2 Tbsp avocado oil or veggie stock for oil-free

• 1 cup chopped yellow onion

• 2 Tbsp fresh minced ginger

• 3 cloves garlic, minced

• 4 Tbsp red curry paste (I used Thai Kitchen for this recipe)

• 2 cups roughly chopped cauliflower

• 1-2 dried Thai chili peppers (optional)

• 1 13.5-oz can light coconut milk

• 1 cup vegetable broth

• 2 Tbsp organic tamari

• 1 Tbsp maple syrup or coconut sugar

• 2 cups chopped kale (or other leafy green of choice)

• 1-2 Tbsp fresh lime juice (optional)

• salt and pepper to taste (optional)

*You could also use canned or pre-cooked whole chickpeas, drained and rinsed. If you choose to use cooked chickpeas then omit the 1 cup of vegetable broth above.

*You could also substitute lentils for chickpeas.

More optional yumminess to add to the curry

• Green onion

• Cilantro

• Brown rice or quinoa

• Cashews

How to Make 1-Pot Chana Dal Cauliflower Curry

1. Add chana dal to a medium bowl and cover with water. Allow to soak for 4-6 hours or overnight. Then rinse, drain, and set aside. (Alternatively, you could soak them in hot water for one hour.)

2. Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or vegetable broth and onion. Sauté for 2-3 minutes, stirring frequently, until onion is translucent.

3. Stir in the garlic and ginger, cook for 60 seconds.

4. Add the curry paste, mix with the aromatics and cook for 1-2 minutes more.

5. Add the cauliflower, Thai chili peppers (if using) and sauté a few more minutes. (Add 2-4 tablespoons of more vegetable broth or water if needed to prevent sticking.)

6. Add coconut milk, vegetable broth, tamari, maple syrup, and chana dal. Stir to combine. Bring to a simmer. 

7. Cook uncovered for approximately 30-40 minutes or until chana dal is tender. 

8. In the last 5 minutes of cooking, add your kale (or leafy green of choice like spinach or mustard greens). Stir until wilted (about 1-2 minutes).

9. Taste and adjust flavor as needed, adding lime juice for acidity, maple syrup for sweetness, tamari or salt for saltiness, or red curry paste for more intense curry flavor. 

Serve by itself or over whole grains like brown rice or quinoa. Garnish with cilantro, green onion, and cashews, if desired.

Comfort in a Bowl

This 1-Pot Chana Dal Cauliflower Curry is more than just dinner—it’s comfort in a bowl. With rich flavors from curry paste and warming spices, plus the nutrition boost from chana dal, cauliflower, and kale, it’s a meal that checks every box: easy, nourishing, and incredibly satisfying.

Make a big batch and enjoy it throughout the week—the flavors deepen overnight, making leftovers even more delicious. Serve it on its own, over fluffy brown rice, or with warm naan for the ultimate cozy meal. 🌱

Nutrition Information

Per serving (6 servings): 385 calories, 32 grams carbohydrates (24 grams net carbohydrates), 8.5 grams fiber, 8 grams protein, 28 grams fat, 858 milligrams sodium

Good source of vitamin B1, vitamin B2, vitamin B3, vitamin B5, calcium, selenium, zinc

Excellent source of vitamin B6, folate, vitamin A, vitamin C, vitamin K, copper, iron, magnesium, manganese, phosphorus, potassium