Cauliflower Chickpea Curry
This is an onion-free cauliflower chickpea curry recipe with coconut milk. Made from scratch, using simple ingredients, this curry dish is perfect for weeknight dinner or meal prep.
Servings: 4
Calories: 388
Ingredients
- 1 tablespoon olive oil
- 4 Garlic Cloves , see note 1
- 3 tablespoons Mild Curry Powder
- 1 teaspoon Ground Ginger
- 1.5 cup Low Sodium Vegetable Broth , see note 2
- 1 can Tomato Passata (14-ounce/400 milliliters), see note 3
- 1 can Coconut Milk (14-ounce/400 milliliters)
- 1 pound Cauliflower Florets , see note 4
- 1.5 cup Cooked Chickpeas , see note 5
- 1 teaspoon Salt
- 1/8 teaspoon black pepper
Instructions
- In a large pot (3-quart/3-liter or larger), heat the oil. Add crushed garlic and sauté until the garlic releases its flavor, about a minute. Then, add curry powder and ginger and stir for about 30 seconds.
- Now, add the rest of the ingredients: broth, passata, coconut milk, cauliflower florets, cooked chickpeas, salt and pepper. Stir well and cover with a lid.
- Simmer on low-medium for 15 minutes, take off the lid and simmer for a further 10 minutes or until the cauliflower is tender. If you feel the curry is thin, cook it for longer but note that it will thicken slightly as it cools down.
- Serve with rice or naan bread.
Notes
- 4 garlic cloves should yield about 1 tablespoon of pressed garlic.
- Vegetable broth can be substituted with chicken stock/broth, if that is what you have on hand and if you are not a vegan/vegetarian.
- Tomato passata = puréed tomatoes. I prefer using this to crushed tomatoes, because I feel passata is more flavorful and you don’t need to purée the curry for a smoother texture. You can use a can of crushed tomatoes, if you like but you might need to add more seasoning or cook the curry down for a bit longer.
- I used 5 cups of cauliflower florets which weighted slightly more than a pound (450 grams). You can use more or less, if you like.
- Feel free to use more chickpeas to add more protein, if you like.
- Please bear in mind that the cooking time can vary. This will depend on how large your cauliflower florets are as well as how tender you like them.
- For more tips and recipe ideas, please read the full post above this recipe card.
Nutrition Facts
Cauliflower Chickpea Curry
Amount per Serving
Calories
388
% Daily Value*
Fat
27
g
42
%
Saturated Fat
19
g
119
%
Sodium
882
mg
38
%
Potassium
996
mg
28
%
Carbohydrates
34
g
11
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
11
g
22
%
Vitamin A
403
IU
8
%
Vitamin C
62
mg
75
%
Calcium
107
mg
11
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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