Cauliflower Garbanzo Curry
Bold, wholesome, and bursting with aromatic spices, this Cauliflower Garbanzo Curry is a vibrant plant-based dish that’s as satisfying as it is easy to prepare. Featuring tender cauliflower florets, protein-packed garbanzo beans, and a creamy coconut milk base, this curry is infused with the warmth of cumin, turmeric, and garam masala. The dish comes together in just 45 minutes, making it perfect for busy weeknights or a cozy dinner with family. Serve it over fluffy rice or with warm naan to soak up every last drop of the flavorful sauce. Naturally vegan and gluten-free, this curry is an irresistibly comforting one-pot meal that’s sure to become a weeknight favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (medium, cut into bite-sized florets) Cauliflower
- 425 grams (1 can, drained and rinsed) Garbanzo beans (chickpeas)
- 400 milliliters (1 can) Coconut milk
- 400 grams (1 can) Diced tomatoes
- 1 large, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon Sugar
- 1 cup Water
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 1 (optional, for serving) Cooked rice or naan
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 5-7 minutes until translucent, stirring occasionally.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring frequently.
Add the turmeric, coriander, paprika, and garam masala. Stir well to coat the onion mixture in the spices and allow them to toast for 1 minute.
Pour in the diced tomatoes along with their juices. Stir to combine and cook for 3-4 minutes, allowing the mixture to thicken slightly.
Add the cauliflower florets and stir to coat them evenly in the tomato and spice mixture.
Pour in the coconut milk and water. Stir to combine, then bring the mixture to a gentle simmer.
Add the garbanzo beans, salt, and sugar. Stir well.
Cover the pot and let the curry simmer for 15-20 minutes, or until the cauliflower is tender but not mushy.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped cilantro, alongside cooked rice or naan if desired.
Nutrition Facts
Calories |
46228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 743.7 g | 953% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 187962 mg | 8172% | |
| Total Carbohydrate | 8996.5 g | 3271% | |
| Dietary Fiber | 3974.9 g | 14196% | |
| Total Sugars | 4727.1 g | ||
| Protein | 2346.0 g | 4692% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58962 mg | 4536% | |
| Iron | 1267.9 mg | 7044% | |
| Potassium | 343085 mg | 7300% | |
*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.
