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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 300 kcal

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.