Description
A simple and hearty one-pot cauliflower and chickpea curry that’s easy to make and packed with flavor.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and ginger, cook for 1 minute.
- Add curry powder, turmeric, and cumin. Stir to coat the onions.
- Pour in diced tomatoes and coconut milk. Bring to a simmer.
- Add cauliflower and chickpeas. Stir well.
- Cover and cook for 15-20 minutes, until cauliflower is tender.
- Season with salt to taste. Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels by adding more or less curry powder.
- Serve with rice or naan for a complete meal.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg