Cauliflower and Chickpea Curry
Experience the vibrant flavors of this hearty Cauliflower and Chickpea Curry, a comforting vegetarian dish that's both nourishing and deeply satisfying. Tender cauliflower florets and protein-rich chickpeas are simmered to perfection in a luscious coconut milk base infused with bold spices like curry powder, turmeric, and paprika. This one-pot recipe is packed with aromatic hints of garlic, ginger, and ground coriander, making it an irresistible choice for any spice lover. Ready in just 45 minutes, it's the perfect weeknight meal to pair with steamed rice or warm flatbreads. Simple, wholesome, and bursting with flavor, this gluten-free curry will quickly become a go-to in your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 400 grams Chickpeas (cooked or canned, drained and rinsed)
- 400 milliliters Coconut milk
- 400 grams Diced tomatoes
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Vegetable oil
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Ground coriander
- 250 milliliters Vegetable broth
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Prepare the cauliflower by cutting it into small florets. Set aside.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, ground cumin, turmeric, paprika, and ground coriander. Stir well to coat the onions in the spices, cooking for 1-2 minutes.
Pour in the diced tomatoes, stirring to combine with the spice mixture. Let it simmer for 3-4 minutes.
Add the cauliflower florets, chickpeas, coconut milk, and vegetable broth. Stir well to combine all ingredients.
Season with salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, stirring occasionally, until the cauliflower is tender.
Taste and adjust seasoning if needed. Stir in the lemon juice just before serving.
Serve the curry hot, garnished with fresh cilantro if desired. Pair with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8850 mg | 385% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 78.2 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 4687 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
