• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Noble Veggies
  • Recipes Index
  • Contact
  • About Me
  • Français
menu icon
go to homepage
  • Recipes Index
  • Contact
  • About Me
  • Français
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes Index
    • Contact
    • About Me
    • Français
    • Facebook
    • Instagram
    • Pinterest
  • ×

    "home" » Recipes » FALL

    Cauliflower and Chickpea Curry

    Modified: Jun 7, 2022

    Jump to Recipe Print Recipe

    This Cauliflower ans Chickpea Curry is the perfect

    This Cauliflower and Chickpea Curry recipe makes me sing of joy! If you are looking for a recipe that cover your body and mind needs all year long, this is the recipe for you.

    You can even double the recipe and make a big pot to keep the rest in the fridge for the week or to freeze it for the evenings when you don’t have the time to cook and need to eat something that will fill of belly with many good nutrients.

    Cauliflower and Chickpea Curry

    Curry and Stew Recipes 

    • Fall Vegetables and Tofu Stew 
    • Indian Vegetables Curry 
    • Easy Lentil Stew 

    Cauliflower and Chickpea Curry

     

    Cauliflower and Chickpea Curry

    Cauliflower and Chickpea Curry

    Sophie
    This Cauliflower and Chickpea Curry recipe makes me sing of joy! If you are looking for a recipe that cover your body and mind needs all year long, this is the recipe for you.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course main dish
    Servings 8

    Ingredients
      

    • 1 tbsp. oilve oil
    • 1 onion chopped
    • 3 cloves minced garlic
    • 1 tbsp. minced ginger
    • 1 tbsp. Curry powder
    • 1 tsp. Cumin
    • 1 teaspoon sweet paprika
    • 1 tsp. Salt
    • 4 cups cauliflower florets
    • 1 can 15 oz of chickpeas
    • 1 can 28 oz crushed tomatoes
    • 1 can 13,66 oz coconut milk
    • ¼ cup fresh coriander chopped
    • 8 cups of cooked couscous

    Instructions
     

    • In a big saucepan heat the oil over medium heat. Add the chopped onion. Cook the onion for 5 to 7 minutes, or until golden brown. Add garlic and ginger and cook for another 2 minutes.
    • Add the rest of the ingredients except from the parsley and couscous.. Mix and bring to a boil. Then reduce heat. Cover the pot and let it simmer for 20 minutes.
    • Serve with couscous and sprinkle with fresh coriander.
    Tried this recipe?TAG Noble Veggies

     

    Curry de Chou-Fleur et Pois Chiches

    More FALL

    • Mango overnight oats in a wooden bowl with mango chucks and coconuts flake on top.
      Mango Overnight Oats
    • Air Fryer Deviled Eggs
    • Spicy Sausage Pasta
    • Walking Taco Casserole
    • Facebook
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Joëlle Boels

      October 18, 2021 at 1:20 pm

      5 stars
      Une recette facile à faire Et délicieusement bonne , j’ai eu du mal à me retenir de vider la casserole 😂😂😂 .
      Parfait Merciiiii 👌

      Reply
      • Sophie

        October 20, 2021 at 3:03 pm

        Merci Joëlle ! Vraiment contente que tu ai aimé 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sophie! Passionate about cooking, I love to create recipes with simple and affordable ingredients. No prerequisite in cooking is necessary to make my recipes, everyone will find pleasure in cooking and eating!

    More about me →

    Popular

    • Chicken Pesto Pasta Salad
    • Red Lentil Dahl
    • Goji Chocolate and Coconut Bark
    • Jalapenos serve in stack.
      Air Fryer Jalapeno Poppers
    • English
      • Français (French)

    Footer

    ↑ back to top

    • Privacy Policy
    • Terms & Conditions
    • Contact

    Copyright © 2023 Noble Veggies, LLC. All rights reserved.

    • English
    • Français