Description
This Cauliflower Chickpea Curry is a flavorful, hearty vegetarian dish featuring roasted cauliflower and chickpeas simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk. Perfect for a comforting weeknight meal, it combines the crunch of oven-roasted cauliflower with the richness of aromatic Indian-inspired spices, delivering a satisfying and nutritious curry that pairs beautifully with rice or naan.
Ingredients
Scale
Vegetables and Legumes
- 1 head of cauliflower, cut into 1 inch pieces
- 1 yellow onion, diced
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) chickpeas
- 3 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons kosher salt, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cinnamon
Oils and Liquids
- 3 tablespoons olive oil, divided
- 1 can (13.5 ounces) coconut milk
Optional
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven: Set your oven temperature to 400 degrees Fahrenheit to prepare for roasting the cauliflower.
- Toss the cauliflower with spices and oil: In a large bowl, combine cauliflower pieces with 2 tablespoons of olive oil, 1 teaspoon kosher salt, paprika, garlic powder, onion powder, and black pepper until evenly coated.
- Roast the cauliflower: Spread the cauliflower evenly on a parchment-lined baking sheet and roast in the oven for 45 minutes until the pieces are crispy and golden brown.
- Sauté onions: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally until softened.
- Add garlic and spices: Stir in the minced garlic and sauté for 1 minute. Then add curry powder, turmeric, and cinnamon, stirring continuously for 30 seconds to release the aromas.
- Cook tomatoes: Pour in the diced tomatoes, scraping the bottom of the pot to incorporate any browned bits. Increase heat to bring tomatoes to a gentle boil, then reduce heat and simmer for 5 minutes.
- Simmer with coconut milk and chickpeas: Add coconut milk, chickpeas, and the roasted cauliflower to the pot. Simmer everything together for another 5 minutes to blend flavors.
- Serve: Dish out the curry and serve hot, ideally with steamed rice or warm naan bread. Garnish with fresh parsley or cilantro if desired.
Notes
- Roasting the cauliflower gives it a wonderful crispy texture and adds depth of flavor to the curry.
- You can adjust the spice levels by adding chili powder or fresh chilies if you prefer heat.
- If you want a thicker curry, simmer for a few extra minutes to reduce the liquid further.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- For a gluten-free meal, serve with gluten-free rice or bread options.
