Can’t get enough of this cauliflower and chickpea curry!

Spice up your dinner routine with this incredibly easy Cauliflower and Chickpea Curry! It’s a rich, wholesome, and satisfying vegan curry that comes together in one pot in under 30 minutes. Tender cauliflower florets and protein-packed chickpeas simmer in a creamy coconut milk and tomato base, infused with aromatic ginger, garlic, and Indian spices. It’s naturally gluten-free and the perfect healthy weeknight meal. Save this pin for your next meatless Monday or when you need a vibrant, flavorful comfort food fix!

Cauliflower and Chickpea Curry

Ingredients:

• 1 large cauliflower, cut into florets
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional for heat)
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

Instructions:

1. Prepare the Aromatics: Heat the coconut oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
2. Add Spices: Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder (if using). Cook the spices for about 1-2 minutes, stirring constantly, to release their flavors.
3. Combine Main Ingredients: Add the cauliflower florets and chickpeas to the pot, stirring well to coat them with the spices.
4. Simmer: Pour in the coconut milk, diced tomatoes (with their juice), and vegetable broth or water. Stir to combine, bringing the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the cauliflower is tender and the flavors have melded together.
5. Season: Taste the curry and season with salt and pepper as needed. If the curry is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
6. Serve: Garnish with fresh chopped cilantro and serve hot over cooked rice or with naan bread.

Chef’s Tip: For added texture and flavor, toast some cashews or almonds and sprinkle them on top of the curry before serving.

Variations and Suggestions:

• Vegetable Additions: Feel free to add other vegetables such as spinach, peas, or bell peppers to the curry for more variety and nutrition.
• Protein Boost: For additional protein, you can add cubed tofu or paneer (if not vegan) to the curry during the last 10 minutes of cooking.
• Spice Level: Adjust the chili powder or add fresh chopped chilies to control the heat level of the curry.

Menu Suggestions:

• Side Dish: Serve with a side of mango chutney or raita (a yogurt-based side dish) to balance the spices.
• Appetizer: Start the meal with vegetable samosas or pakoras for a complete Indian-inspired dining experience.
• Dessert: Finish with a sweet treat like vegan mango lassi or coconut rice pudding to complement the flavors of the curry.

Enjoy creating this flavorful and wholesome Cauliflower and Chickpea Curry for a satisfying meal!