Cauliflower and Chickpea Curry

Experience the vibrant flavors of this hearty Cauliflower and Chickpea Curry, a comforting vegetarian dish that's both nourishing and deeply satisfying. Tender cauliflower florets and protein-rich chickpeas are simmered to perfection in a luscious coconut milk base infused with bold spices like curry powder, turmeric, and paprika. This one-pot recipe is packed with aromatic hints of garlic, ginger, and ground coriander, making it an irresistible choice for any spice lover. Ready in just 45 minutes, it's the perfect weeknight meal to pair with steamed rice or warm flatbreads. Simple, wholesome, and bursting with flavor, this gluten-free curry will quickly become a go-to in your recipe collection.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 400 grams Chickpeas (cooked or canned, drained and rinsed)
• 400 milliliters Coconut milk
• 400 grams Diced tomatoes
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 1 tablespoon, grated Ginger
• 2 tablespoons Vegetable oil
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 1 teaspoon Paprika
• 1 teaspoon Ground coriander
• 250 milliliters Vegetable broth
• 2 tablespoons, chopped (optional for garnish) Fresh cilantro
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Prepare the cauliflower by cutting it into small florets. Set aside.

Step 2

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the curry powder, ground cumin, turmeric, paprika, and ground coriander. Stir well to coat the onions in the spices, cooking for 1-2 minutes.

Step 6

Pour in the diced tomatoes, stirring to combine with the spice mixture. Let it simmer for 3-4 minutes.

Step 7

Add the cauliflower florets, chickpeas, coconut milk, and vegetable broth. Stir well to combine all ingredients.

Step 8

Season with salt and black pepper, then bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, stirring occasionally, until the cauliflower is tender.

Step 10

Taste and adjust seasoning if needed. Stir in the lemon juice just before serving.

Step 11

Serve the curry hot, garnished with fresh cilantro if desired. Pair with steamed rice or flatbread for a complete meal.

Nutrition Facts

Serving size	(2146.2g)

Amount per serving	% Daily Value*
Calories	1420.7

Total Fat 43.4g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 17.7g
Cholesterol 0mg	0%
Sodium 8849.7mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 56.0g	0%
Total Sugars 78.2g
Protein 56.2g	0%

Vitamin D 0IU	0%
Calcium 596.5mg	0%
Iron 30.8mg	0%
Potassium 4686.9mg	0%

*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.

Source of Calories

Fat: 25.9%

Protein: 14.9%

Carbs: 59.2%