Cauliflower Chickpea Curry
A cozy, protein-rich curry with roasted cauliflower and chickpeas simmered in creamy coconut milk and warm spices. Perfect for quick weeknight dinners or meal prep, this plant-based dish is high in fiber, low in saturated fat, and bursting with flavor. Serve over rice or with naan for a complete meal.
Equipment
- 1 large baking sheet
- 1 large pot or Dutch oven
- 1 knife and cutting board
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 4 cups cauliflower florets
- 2 tablespoons olive oil for roasting
- ½ teaspoon kosher salt for roasting
- ¼ teaspoon black pepper for roasting
- ½ teaspoon garlic powder for roasting
- 1 medium sweet onion diced
- 4 garlic cloves minced
- 3 tablespoons fresh ginger minced
- 1½ tablespoons curry powder adjust to taste
- 1 teaspoon ground turmeric
- 2 14-ounce cans chickpeas, drained and rinsed
- 1 14-ounce can full-fat coconut milk
- ½ cup vegetable or chicken stock
- 2 tablespoons fresh lime juice
- 2 green onions thinly sliced
- ½ cup fresh cilantro chopped
- Jasmine rice for serving
- Naan for serving
Instructions
- Preheat and Prepare Cauliflower: Begin by setting your oven to 425°F (220°C) so it’s ready for roasting. While it heats, wash and trim the cauliflower into medium-sized florets for even cooking. Place them on a large baking sheet, drizzle with 2 tablespoons of olive oil, and toss gently to coat each piece. Sprinkle with kosher salt, black pepper, and a light dusting of garlic powder for extra flavor. Make sure the florets are spread in a single layer so they roast evenly and develop a golden, slightly charred edge.
- Roast Cauliflower to Perfection: Place the prepared cauliflower in the preheated oven and roast for 20–25 minutes. About halfway through, use a spatula to gently turn the florets so all sides caramelize nicely. The goal is tender, golden-brown edges with a slight crispiness, which adds depth to the curry’s flavor. While roasting, the kitchen will fill with a fragrant aroma that hints at the final cozy dish.
- Sauté Aromatics Base: While the cauliflower roasts, prepare your curry base. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-low heat. Add the diced onion and a pinch of salt and pepper, then cook, stirring occasionally, until the onion becomes soft, translucent, and slightly fragrant, about 5 minutes. This process ensures the natural sweetness of the onion comes through, forming a rich foundation for the curry.
- Add Garlic and Ginger: Once the onions are softened, stir in the minced garlic and fresh ginger. Continue cooking for another 2–3 minutes, allowing the garlic to become aromatic without burning and the ginger to release its warm, zesty flavor. This step infuses the curry with depth and complexity, enhancing every bite.
- Toast the Spices: Sprinkle in 1½ tablespoons of curry powder and 1 teaspoon of turmeric. Stir constantly for about 5 minutes, letting the spices bloom in the hot oil. This toasting process unlocks the essential oils in the spices, giving the curry a richer, more intense flavor profile. Adjust the spices to taste if you prefer a stronger curry punch.
- Incorporate Liquids and Chickpeas: Pour in the full-fat coconut milk and ½ cup of vegetable or chicken stock. Stir well to combine, creating a creamy and smooth base. Add the drained and rinsed chickpeas, gently folding them into the mixture. The chickpeas provide a hearty, protein-rich element that balances the creaminess of the coconut milk.
- Add Roasted Cauliflower: Carefully remove the roasted cauliflower from the oven and add it directly into the pot. Stir to coat the florets with the coconut-spice mixture, ensuring every piece is flavored. The roasted cauliflower adds texture and a slightly nutty sweetness that complements the chickpeas beautifully.
- Simmer and Adjust Seasoning: Bring the curry to a gentle boil, then reduce the heat to low and let it simmer for 5–10 minutes. This allows the flavors to meld together and the sauce to thicken slightly. Taste the curry and adjust with additional salt, pepper, or lime juice if needed. The lime juice brightens the dish and balances the richness of the coconut milk.
- Finish with Fresh Herbs and Aromatics: Just before serving, sprinkle in the sliced green onions and chopped fresh cilantro. These fresh elements add vibrant color, brightness, and a subtle herbal note, elevating the overall flavor of the curry. Give the curry a final gentle stir to incorporate the herbs without bruising them.
- Serve Warm and Comforting: Spoon the creamy cauliflower chickpea curry over a bed of steamed jasmine rice or alongside warm naan bread for a complete and satisfying meal. Each bite should offer a perfect balance of tender cauliflower, hearty chickpeas, and rich, spiced coconut sauce. Garnish with extra lime wedges or cilantro if desired for added freshness.
Notes
- Roasting the cauliflower before adding it to the curry gives a slightly nutty, caramelized flavor that enhances the overall dish.
- Use full-fat coconut milk for a rich and creamy sauce; light coconut milk will make the curry thinner.
- Adjust the curry powder and turmeric according to your spice preference—adding a bit more can give extra warmth and depth.
- Chickpeas can be swapped for other legumes like white beans or lentils if desired.
- Fresh lime juice added at the end brightens the flavors and balances the richness of the coconut milk.
- This curry is naturally plant-based and high in fiber, protein-rich, and low in saturated fat.
