Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The cauliflower and chickpeas provide a hearty base, while the onion, garlic, and spices add flavor and depth. The coconut milk adds a touch of creaminess and richness, and the cilantro adds a fresh, herbaceous note. This curry is sure to please everyone at the table.

This recipe was inspired by a trip to India that I took a few years ago. I was fortunate enough to spend some time cooking with a local family, and they taught me how to make this delicious curry. I've adapted the recipe slightly to make it more accessible to home cooks, but it still retains the authentic flavors of India. I hope you enjoy it!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can (15 ounces) of chickpeas, rinsed and drained
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of cayenne pepper
• 1 can (13.5 ounces) of coconut milk
• 1/4 cup of chopped cilantro

Instructions

1. Heat a large skillet over medium heat. Add the cauliflower, chickpeas, onion, and garlic and cook until the vegetables are softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute, stirring constantly.
3. Stir in the coconut milk and bring to a simmer. Reduce the heat to low and cook for 15 minutes, or until the cauliflower is tender.
4. Stir in the cilantro and serve.

Why It Works

• The combination of cauliflower and chickpeas provides a hearty and nutritious base for this curry.
• The onion, garlic, and spices add flavor and depth to the dish.
• The coconut milk adds a touch of creaminess and richness, and the cilantro adds a fresh, herbaceous note.
• This curry is easy to make and can be tailored to your own taste preferences. For example, you can add more or less spice, depending on your preference.