The Best Cauliflower Chickpea Curry Recipe
Cauliflower chickpea curry is the most delicious, quick and easy dinner idea. You can't go wrong with tender cauliflower florets and hearty chickpeas in a creamy coconut milk sauce packed with flavor and spices.
Servings: 6
Calories: 261kcal
Equipment
- 1 Large skillet *I use a 3 quart stainless steel skillet for this recipe.
Ingredients
- 1 tablespoon coconut oil *or olive oil/avocado oil
- 1 medium yellow onion *diced
- 1 tablespoon yellow curry powder
- 1 & ½ teaspoons chili powder *see note below
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 14.5 ounce can diced tomatoes *with juices
- ¼ cup tomato paste
- 1 cup vegetable broth *see note below
- 1 13.6 ounce can coconut milk *full fat not light, unsweetened *see note below
- Juice from ½ small lemon *see note below
- 1 tablespoon brown sugar *packed *light or dark
- 3 cups chopped cauliflower florets
- 1 15 ounce can chickpeas *drained and rinsed *garbanzo beans are the same thing as chickpeas
Optional grain/legume for serving:
- Serve over rice (white or brown), cauliflower rice for low carb, lentils, couscous, farro or quinoa.
Optional toppings:
- Sesame seeds (white or black), chopped cilantro, red pepper flakes, extra coconut milk or cream.
Recipe notes:
Vegetable broth: 1 cup of vegetable broth is less than a full can. I normally buy a box of broth that I can store in the refrigerator, or use broth base/bullion to avoid waste. Chicken stock will also work if you don't need to make your curry vegan. Coconut milk: use canned coconut milk rather than boxed, it's much creamier! Canned coconut milk can typically be found in the Asian foods or baking isles at the grocery store. Lemon juice: I squeeze one half of my lemon into the curry sauce and cut the other half into wedges for serving/garnish. Chili powder: I use mild chili powder. If you like spicy food, use a hot chili powder to add some heat. You can also add a pinch of cayenne pepper in addition to chili powder for an even stronger kick.Instructions
- Prep work: chop cauliflower into small florets, rinse and pat dry with a clean kitchen towel. Drain and rinse chickpeas and set aside. Dice onion into small pieces.
- Sauté diced onion in coconut oil over medium heat for 4-5 minutes, until soft and translucent.1 tablespoon coconut oil, 1 medium yellow onion
- Add all spices to the sautéed onion and mix well.1 tablespoon yellow curry powder, 1 & ½ teaspoons chili powder, ¾ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon ground cinnamon
- Add diced tomato with juices, tomato paste, veggie broth, coconut milk, lemon juice and brown sugar to the skillet. Mix well.1 14.5 ounce can diced tomatoes, ¼ cup tomato paste, 1 cup vegetable broth, 1 13.6 ounce can coconut milk, Juice from ½ small lemon, 1 tablespoon brown sugar
- Stir in chopped cauliflower florets and drained/rinsed chickpeas. Increase heat to high and place a lid on your skillet. Bring everything to a boil, then reduce heat to low and simmer 25-30 minutes.3 cups chopped cauliflower florets, 1 15 ounce can chickpeas
- *If you're going to serve your curry with rice or some other type of grain/legume, go ahead and get that cooking while you're curry simmers.
- Serve curry with desired toppings and enjoy!Sesame seeds (white or black), chopped cilantro, red pepper flakes, extra coconut milk or cream.
Video
Nutrition
Serving: 1/6th of recipe (all values are approximate, optional grain and toppings not included) | Sugar: 10.5g | Fiber: 7.8g | Calories: 261kcal | Fat: 13.9g | Protein: 7.3g | Carbohydrates: 28.7g