Cauliflower Chickpea Curry

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.

5 from 11 votes

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Course: main dish

Cuisine: Indian

Keyword: easy

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 181kcal

Author: Sophie Viau

Ingredients

1 tablespoon olive oil
1 onion chopped
3 cloves garlic minced
1 tablespoon fresh ginger minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon Salt
4 cups cauliflower florets
1 can 15 oz chickpeas
1 can 28 oz crushed tomatoes
1 can 14 oz full fat coconut milk
¼ cup fresh coriander chopped chopped

Instructions

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.
Stir in the drained and rinsed chickpeas, 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.
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

Notes

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.

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