Cauliflower and Chickpea Curry
This cauliflower and chickpea curry is a quick and easy weeknight dinner that's packed with flavor. The cauliflower is roasted until tender and caramelized, and the chickpeas add a boost of protein and fiber. The curry sauce is made with a blend of spices, including curry powder, cumin, turmeric, salt, and pepper, and it's simmered in coconut milk until it's rich and creamy. Serve this curry with rice or naan bread for a satisfying and delicious meal.
This recipe was inspired by a trip to India that I took a few years ago. I was traveling with a friend who is a vegetarian, and we were looking for a quick and easy meal that we could make in our hotel room. We found a recipe for a cauliflower and chickpea curry online, and we decided to give it a try. The curry was so delicious that we ended up making it several times during our trip. When I got back home, I started experimenting with different variations of the recipe, and I finally came up with this version, which is my favorite. I've made this curry for my friends and family many times, and it's always a hit. It's a great way to use up leftover cauliflower and chickpeas, and it's a healthy and satisfying meal.
Cauliflower and Chickpea Curry Cauliflower and Chickpea Curry Cauliflower and Chickpea Curry Cauliflower and Chickpea Curry
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium head cauliflower, chopped
  • 1 can (14 oz) chickpeas, rinsed and drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14 oz) full-fat coconut milk
Instructions
  1. Sauté onion and garlic in a large skillet over medium heat until softened.
  2. Add curry powder, cumin, turmeric, salt, and pepper; cook for 1 minute.
  3. Add cauliflower and chickpeas to the skillet and stir to coat with spices.
  4. Pour in coconut milk, bring to a simmer, and cook for 15 minutes, or until the cauliflower is tender.
  5. Season with additional spices, if desired.
Why It Works
  • The cauliflower is roasted until tender and caramelized, which gives it a delicious flavor and texture.
  • The chickpeas add a boost of protein and fiber.
  • The curry sauce is made with a blend of spices, including curry powder, cumin, turmeric, salt, and pepper, which gives it a rich and flavorful taste.
  • The coconut milk adds a creamy and rich texture to the sauce.
  • This curry is a quick and easy weeknight dinner that can be made in under 30 minutes.