How to Make Flavorful Cauliflower and Chickpea Curry

Simple Summary

This aromatic Cauliflower and Chickpea Curry is a hearty vegetarian dish that combines tender cauliflower florets and protein-rich chickpeas in a fragrant, spiced tomato-based sauce. It's a comforting and nutritious meal that's perfect for cozy dinners.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 large head of cauliflower (about 2 lbs), cut into florets
• 2 (15 oz) cans of chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon red chili flakes (adjust to taste)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2. Add the chopped onion and sauté for 5 minutes until softened and translucent.

3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

4. Add the curry powder, cumin, turmeric, and red chili flakes. Toast the spices for 30 seconds, stirring constantly.

5. Pour in the diced tomatoes with their juices, coconut milk, and vegetable broth. Stir to combine and bring to a simmer.

6. Add the cauliflower florets and drained chickpeas to the pot. Stir gently to coat with the sauce.

7. Cover the pot and simmer for 15-20 minutes, or until the cauliflower is tender but still has a slight bite.

8. Remove the lid and continue to simmer for an additional 5 minutes to thicken the sauce slightly.

9. Taste and adjust seasoning with salt and pepper as needed.

10. Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Chef's Notes

• For a creamier curry, you can blend a portion of the chickpeas before adding them to the pot.
• If you prefer a spicier dish, increase the amount of red chili flakes or add a finely chopped fresh chili pepper.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.
• For a variation, try adding spinach or kale in the last few minutes of cooking for added nutrients and color.
• To make this dish vegan, ensure your curry powder doesn't contain any animal products.

Nutritional Info

Per serving (based on 6 servings): Approximately 300 calories. This dish is high in fiber from the cauliflower and chickpeas, and provides a good source of plant-based protein. It's rich in vitamins C and K from the cauliflower, and contains healthy fats from the coconut milk. The curry spices offer anti-inflammatory benefits.

Serving Suggestions

Serve this Cauliflower and Chickpea Curry over steamed basmati rice or with warm naan bread for a complete meal. For a low-carb option, serve it with cauliflower rice. A side of cooling cucumber raita complements the curry nicely. This dish is perfect for a cozy weeknight dinner or as part of a larger Indian-inspired feast. Garnish with additional fresh herbs like mint or cilantro, and offer lime wedges on the side for a burst of freshness.