Vegetarian
Spiced Cauliflower and Chickpea Curry
An aromatic and flavorful vegetarian curry featuring tender cauliflower and chickpeas simmered in a spiced tomato coconut sauce, ideal with rice or flatbread.
Prep10 min
Cook25 min
Rest / chill0 min
Total35 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat oil in a large skillet or saucepan over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger; cook 1 minute until fragrant.
- Stir in curry powder, cumin, and turmeric; cook 1 minute to toast spices.
- Add diced tomatoes and coconut milk, stir to combine and bring to a simmer.
- Add cauliflower florets and chickpeas, cover, and cook 15 minutes until cauliflower is tender.
- Season with salt and pepper.
- Garnish with chopped cilantro before serving with rice or flatbread.
A little kitchen know-how
Toast spices in the pan briefly before adding liquids to enhance their flavor aroma.
Storage & leftovers
Refrigerate leftovers up to 3 days. Reheat in a saucepan over medium heat until steaming hot, 165°F internal temperature.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.