Curried Cauliflower and Chickpeas
Experience the warm, comforting flavors of this Curried Cauliflower and Chickpeas recipe, a plant-based delight that's as nutritious as it is delicious! Packed with tender cauliflower florets, protein-rich chickpeas, and a creamy coconut-based curry sauce infused with aromatic spices like curry powder, cumin, and turmeric, this dish is a vibrant celebration of bold flavors and wholesome ingredients. The addition of fresh spinach brings a pop of color and extra nutrients, while a sprinkle of cilantro and a splash of lemon juice brighten every bite. Ready in just 40 minutes, this one-pot vegan curry is perfect for busy weeknight dinners or satisfying meal prep. Serve it over steamed rice, with warm naan bread, or even quinoa for a hearty, gluten-free option. This quick and easy family-friendly recipe checks all the boxes for flavor, nourishment, and convenience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head cauliflower
- 400 grams cooked chickpeas (or canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 400 grams crushed tomatoes (canned)
- 1 cup coconut milk
- 0.5 cup vegetable broth
- 2 cups fresh spinach
- 0.25 cup fresh cilantro leaves, for garnish
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the cauliflower into bite-sized florets and set aside.
Heat olive oil in a large pot or skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger. Cook for another 1 minute, stirring frequently to prevent burning.
Add the curry powder, ground cumin, and ground turmeric to the pot. Stir well to coat the onions and release the spices’ aroma, about 1 minute.
Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a simmer.
Add the cauliflower florets and chickpeas to the pot. Stir to coat them completely in the curry sauce.
Cover the pot with a lid and let simmer for 15-20 minutes, stirring occasionally, or until the cauliflower is tender but not mushy.
Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Season the curry with salt, black pepper, and lemon juice. Adjust seasoning to taste if needed.
Serve hot, garnished with fresh cilantro. Optionally, pair with steamed rice, naan, or quinoa.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8601 mg | 374% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 67.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4316 mg | 92% | |
*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.
