Cauliflower Chickpea Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Cauliflower Chickpea Curry
Description
Cauliflower Chickpea Curry starts with roasting cauliflower tossed in olive oil, salt, pepper, and garlic powder until golden and slightly charred. Separately, onion, garlic, and ginger are softened in olive oil and combined with curry powder and turmeric to toast the spices. Coconut milk and vegetable stock form the creamy sauce to which chickpeas and the roasted cauliflower are added. Lime juice is stirred in for acidity, and the curry simmers briefly for flavors to meld.
The dish delivers a balance of textures from the tender yet roasted cauliflower and the creamy, flavorful chickpea curry sauce. The seasoning blends provide gentle warmth without overpowering the ingredients. It pairs well with jasmine rice and warm naan, using them to soak up the coconut and spice notes.
Finishing with fresh green onions and cilantro introduces herbal brightness that cuts through the richness. Adjustments in seasoning at the end allow customizing salt, pepper, or lime to taste, making this curry adaptable to preference.
Ingredients
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- garlic powder for sprinkling
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 3 tablespoons ginger minced
- 1 ½ tablespoons curry powder or more, if you love it!
- 1 teaspoon Turmeric ground
- 2 chickpeas 14 ounce cans, drained and rinsed
- 1 coconut milk 14 ounce can, full-fat
- ½ cup vegetable stock or chicken stock
- 2 tablespoons lime juice freshly squeezed
- 2 green onion thinly sliced
- ½ cup cilantro chopped, fresh
- jasmine rice for serving
- naan bread for serving
Instructions
- Preheat the oven to 425 degrees F.
- Place the cauliflower florets on a baking sheet and drizzle with the olive oil. Toss well. Sprinkle all over with salt and pepper and garlic powder. Roast for 20 to 25 minutes, until tender, golden and slightly charred.
- While the cauliflower roasts, start the curry. Heat the other tablespoon of olive oil in a large pot over medium-low heat. Add the onions and the garlic with a big pinch of salt and pepper. Stir in the ginger. Cook, stirring often, until the onions soften, about 5 minutes.
- Stir in the curry powder and turmeric. Cook for another 5 minutes, so the spices toast.
- Pour in the coconut milk and the stock. Add in the chickpeas and the roasted cauliflower. Stir in the lime juice. Bring the mixture to a boil and reduce to a simmer. Simmer for 5 to 10 minutes.
- Taste and season with more salt and pepper or lime juice as desired. Sprinkle in the green onions, fresh cilantro and serve!
User Reviews
Overall Rating
5
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