Easy One Pot Cauliflower Chickpea Curry
This cozy cauliflower chickpea curry is creamy, flavorful, and loaded with warm spices. Everything cooks in one pot, making it perfect for easy weeknights, meal prep, or lazy Sundays. Serve it over rice or scoop it up with naan.
Servings: 4
Calories: 181kcal
Equipment
- Large pot or deep skillet
- Cutting board
- Chef’s knife
- Garlic press (optional but handy)
- Measuring spoons
- Can opener
- Wooden spoon or silicone spatula
- Ladle (for serving)
- Airtight containers (for leftovers or meal prep)
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
- Warm olive oil in a large skillet over medium heat.
- Add the onion and cook 4–5 minutes until softened.
- Stir in garlic and ginger, cooking 1–2 minutes.
- Mix in curry powder, cumin, paprika, and salt; cook 2–3 minutes to toast the spices.
- Toss in the cauliflower and cook 5 minutes to soften.
- Add chickpeas, tomatoes, and coconut milk. Stir to combine.
- Cover and simmer on medium-low for 15–20 minutes, stirring now and then.
- Turn off the heat, stir in fresh coriander, and serve hot with rice or naan.
Notes
- Coconut milk tip: Always shake the can before opening!
- Texture tip: If you like thicker curry, simmer uncovered for the last 5 minutes.
- Fresh ginger: Grating it works better than chopping for max flavor.
- Leftovers: It’s even better the next day
Nutrition
Calories: 181kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 615mg | Potassium: 401mg | Fiber: 3g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 51mg | Calcium: 46mg | Iron: 1mg
