Description
A flavorful and hearty vegetarian curry featuring roasted cauliflower and chickpeas.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with 1 tbsp olive oil, salt, and 1 tsp curry powder. Roast for 25 minutes.
- Heat remaining oil in a large pot over medium heat. Add onion and cook until soft.
- Add garlic, ginger, and spices. Cook for 1 minute until fragrant.
- Stir in tomatoes, coconut milk, and chickpeas. Simmer for 15 minutes.
- Add roasted cauliflower and simmer for 5 more minutes.
- Garnish with fresh cilantro before serving.
Notes
- For extra protein, add paneer or tofu.
- Adjust spice level to your preference.
- Tastes even better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting and Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg