Cauliflower Chickpea Curry

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This delicious and healthy Cauliflower Chickpea Curry recipe is perfect for those who want to enjoy a flavorful and comforting meal without spending too much time in the kitchen. Packed with vegetables, fragrant spices, and mouth-watering sauce, this dish is sure to become a go-to favorite for both weeknights and for a special occasion. What's more, this delicious recipe makes the best leftovers because it's even better the next day.

This simple recipe is full of health benefits and flavors guaranteed to satisfy. The combination of creamy coconut milk, savory spices, chickpeas and cauliflower make for one delicious dinner that your family will be asking for again and again. It's easy enough for beginners but tasty enough for experienced chefs— regardless of dietary restrictions or food preferences, everyone can enjoy this delectable meal!

The ingredients

olive oil or coconut oil
onion
cloves garlic
fresh ginger
curry powder
ground cumin
sweet paprika
salt
cauliflower florets
chickpeas, drained and rinsed
crushed tomatoes you can also use tomato puree
full fat coconut milk or 1 cup of heavy cream
fresh cilantro

See recipe card for quantities

How to prepare the Cauliflower Chickpea Curry

In a large pan or large pot, heat 1 tbsp. of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes or until translucent.

Add minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Stir in the curry powder, ground cumin, sweet paprika, and salt. Mix well with the onions, garlic, and ginger, allowing the spices to become aromatic for 2-3 minutes.

Add the cauliflower florets to the skillet and stir well, ensuring they are evenly coated with the spice mixture. Cook for 5 minutes, or until the cauliflower starts to soften.

Add crushed tomatoes, and coconut milk. Mix well, then bring the mixture to a gentle simmer on medium-low heat

Cover and cook for 15-20 minutes, or until the cauliflower is tender, stirring occasionally. Adjust seasoning as needed.

Add the can chickpeas and continue cooking for another 5 minutes

Once the curry is done, remove it from heat and stir in the chopped fresh coriander if desired.

Serve over steamed basmati rice, brown rice, quinoa, or with some warm naan bread.

Optional Garnish

Pinch of red pepper flakes
Greek yogurt
Green onions

Storage

Storing this Cauliflower Chickpea Curry is simple and convenient. After cooking, allow the dish to cool down to room temperature before transferring it to an airtight container. You can store the leftovers in the refrigerator for up to three days, or in the freezer for up to three months.

If freezing the dish, ensure that it is completely cooled down before adding it to a freezer-safe container. You can also divide the dish into smaller portions for your meal prep. When reheating, simply thaw the dish overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.

It is important to note that the texture of the dish may change slightly after freezing and reheating. However, the flavors of the curry sauce will still be delicious and the dish will remain nutritious. Make sure to label the container with the date you cooked it, so you know when it was made and when it should be consumed. By properly storing this recipe, you can enjoy the flavors and convenience of this curry anytime.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Certainly! If you have access to fresh, ripe tomatoes, they can be chopped and added to the recipe with a splash of water or vegetable stock. However, canned tomatoes are preferred for this recipe, as they provide a consistent flavor and texture year-round.

How can I make this dish spicier?

If you prefer a spicier curry, you can adjust the amount of curry powder and sweet paprika to taste, or even 1 teaspoon of hot red curry paste for extra heat.

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower can be used in place of fresh. For best results, thaw it before adding to the skillet or pot with other ingredients. You may need to adjust the cooking time slightly if using frozen vegetables.

Can I use other types of beans in place of chickpeas?

Yes, you can substitute other types of beans for the chickpeas in this recipe. Kidney beans, black beans and cannellini beans are all delicious options that work well with the spices used in this dish. Adjust the cooking time accordingly if using canned or dried beans instead of chickpeas.

Variations

For those who prefer a milder curry, reduce the curry powder to 1 tsp.

For an extra boost of flavor, add 1 tsp. of garam masala. 1 teaspoon chilli powder or 1 teaspoon ground coriander to the sauce

To incorporate more veggies, feel free to add diced carrots, sweet potatoes, bell peppers, red onion, or even spinach, they make a great addition to the curry

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