Cauliflower Curry with Chickpeas and Peas Recipe
User Reviews
4.9
Cauliflower Curry with Chickpeas and Peas Recipe
Description
The Cauliflower Curry with Chickpeas and Peas features a base of sautéed onions, ginger, and garlic cooked with yellow curry powder and turmeric to build a fragrant foundation. Canned diced tomatoes and coconut milk create a rich and slightly creamy sauce that tenderizes the cauliflower as it simmers. Chickpeas add protein and substance, while optional vegetables such as broccoli, red bell pepper, and peas can be stirred in for additional color and flavor.
The dish is a balance of mildly spiced warmth with the earthy bite of turmeric and curry powder complemented by the sweetness of coconut milk. The slow simmering allows the cauliflower to soften thoroughly without turning mushy. Cilantro sprinkled on top adds a fresh herbal note that cuts through the curry's richness.
This curry pairs well with steamed rice or flatbreads, making it a flexible weekday meal or vegetarian centerpiece. Adding potatoes at the start and folding in quick-cooking vegetables partway through cooking ensures varied textures and hearty satisfaction.
The notes suggest adding the potatoes with cauliflower, then broccoli and red peppers about 10 minutes later, and finally frozen peas alongside the chickpeas. This timing keeps the vegetables from overcooking and preserves their vibrant colors and textures.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion finely minced
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 3 tablespoons yellow curry powder
- 1 teaspoon Turmeric
- 14 ounce diced tomatoes canned
- 2 ounce coconut milk canned
- 1 ½ teaspoons salt sea salt
- 1 ½ teaspoons black pepper sea salt
- 1 large cauliflower chopped into pieces
- 19 ounce chickpeas drained and rinsed, canned
- pea optional; see notes
- broccoli
- red bell pepper
- potato
- cilantro to serve
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
- Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
- Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.
Notes
- Add potatoes with the cauliflower at the start of cooking for heartiness.
- Include broccoli and red bell peppers 10 minutes after adding the cauliflower to retain texture.
- Add frozen peas together with chickpeas near the end to keep them bright and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 377kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1002mg | 42% |
| Potassium | 994mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 79mg | 88% |
| Calcium | 122mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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