Cauliflower Chickpea Curry: Rich, Creamy & Nourishing
A flavorful cauliflower chickpea curry simmered in a rich tomato-coconut sauce. A comforting, healthy, and hearty meal perfect for weeknight dinners!
Equipment
- Large Pot
- Wooden Spoon
- Cutting Board
- Knife
- Measuring Cups & Spoons
Ingredients
For the Curry
- 1 large head cauliflower cut into florets
- 1 can (15 oz) chickpeas drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 can (14 oz) diced tomatoes
- 2 tbsp olive oil or coconut oil
- salt and pepper to taste
For Serving (Optional)
- fresh cilantro chopped
- basmati rice or naan bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, minced garlic, and grated ginger until fragrant, about 3-4 minutes.
- Add curry powder and cumin; cook for another 1 minute, stirring continuously to release flavors.
- Add cauliflower florets, chickpeas, diced tomatoes, and coconut milk to the pot. Stir well to combine ingredients.
- Bring to a gentle simmer, then cover partially and cook for 20-25 minutes, stirring occasionally, until cauliflower is tender.
- Season with salt and pepper to taste. Adjust spices if necessary.
- Serve hot over basmati rice or with warm naan bread, garnished with fresh cilantro.
Video
Notes
Feel free to adjust spice levels or add other vegetables like spinach or peas to increase nutritional value.
