Looking for a hearty, flavorful meal that’s both nutritious and easy to prepare? This Chickpea and Cauliflower Curry is exactly what you need. I’ve perfected this recipe to deliver the perfect balance of warming spices, tender vegetables, and protein-rich chickpeas. It’s a fantastic option for meal prep, and it happens to be naturally vegan and gluten-free.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large head cauliflower, cut into florets
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and turmeric, letting the spices toast for 30 seconds.
- Add cauliflower florets and stir to coat with the spices.
- Pour in diced tomatoes and coconut milk, stirring to combine.
- Add chickpeas and bring the mixture to a simmer.
- Cover and cook for 15-20 minutes, or until cauliflower is tender but not mushy.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Recipe Notes
- For a thicker curry, let it simmer uncovered for the last 5 minutes of cooking.
- Don’t cut your cauliflower florets too small, or they’ll become mushy during cooking.
- The curry will taste even better the next day, as the flavors continue to develop.
- If you prefer a spicier curry, add 1-2 finely chopped fresh chili peppers with the garlic and ginger.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This curry freezes well for up to 3 months. Just thaw overnight in the refrigerator before reheating.
- Serve with brown rice, quinoa, or naan bread for a complete meal.
Chickpea and Cauliflower Curry
A hearty, flavorful meal that's both nutritious and easy to prepare. This Chickpea and Cauliflower Curry delivers the perfect balance of warming spices, tender vegetables, and protein-rich chickpeas. It's a fantastic option for meal prep, and it happens to be naturally vegan and gluten-free.
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 large head cauliflower cut into florets
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and turmeric, letting the spices toast for 30 seconds.
- Add cauliflower florets and stir to coat with the spices.
- Pour in diced tomatoes and coconut milk, stirring to combine.
- Add chickpeas and bring the mixture to a simmer.
- Cover and cook for 15-20 minutes, or until cauliflower is tender but not mushy.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
