How to Make Spiced Roasted Cauliflower and Chickpea Curry

Simple Summary

This aromatic Roasted Cauliflower and Chickpea Curry combines the nutty flavors of roasted vegetables with the rich, comforting spices of a traditional curry, creating a hearty and satisfying vegetarian meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss cauliflower florets and chickpeas with 2 tablespoons olive oil, cumin, and turmeric. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until cauliflower is golden and tender.

3. While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.

4. Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

5. Stir in the curry powder and cook for 30 seconds to bloom the spices.

6. Add diced tomatoes, coconut milk, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.

7. Once the cauliflower and chickpeas are roasted, add them to the curry sauce. Simmer for an additional 5 minutes.

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

9. Serve hot over cooked rice, garnished with fresh cilantro.

Chef's Notes

• For a spicier curry, add 1-2 diced fresh chili peppers or a pinch of red pepper flakes with the garlic and ginger.
• You can substitute sweet potato or butternut squash for half of the cauliflower for variety.
• This curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• For a creamier curry, blend half of the sauce before adding the roasted vegetables.

Nutritional Info

Per serving (excluding rice): Approximately 350 calories. This dish is high in fiber from the cauliflower and chickpeas, and rich in vitamins C and K. The coconut milk provides healthy fats, while the chickpeas offer a good source of plant-based protein.

Serving Suggestions

Serve this curry over basmati rice or with warm naan bread for a complete meal. A side of cucumber raita or a simple green salad can balance the rich flavors. For a refreshing beverage pairing, try a mango lassi or a crisp white wine like Riesling. Garnish with additional fresh herbs like mint or a sprinkle of toasted cashews for extra texture.