Cauliflower and Chickpea Curry Recipe

A Cauliflower and Chickpea Curry is a hearty, flavorful, and comforting dish that combines tender cauliflower, protein-packed chickpeas, and aromatic spices in a rich, creamy sauce. It’s perfect served over rice or with naan bread. Here’s a simple recipe to make this delicious curry:

Ingredients:

For the Curry:

• 1 tablespoon olive oil (or coconut oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or minced
• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 1/2 cup coconut milk (or any plant-based milk)
• 1/2 cup vegetable broth (or water)
• Salt and pepper, to taste

For the Spices:

• 1 tablespoon curry powder (or use garam masala for a more intense flavor)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon (optional, for warmth)
• 1/4 teaspoon cayenne pepper or paprika (optional, for heat)
• 1 teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Ingredients:

• Begin by prepping your ingredients: dice the onion, mince the garlic and ginger, and cut the cauliflower into bite-sized florets.

2. Sauté the Aromatics:

• In a large pot or deep skillet, heat the olive oil over medium heat.
• Add the diced onion and sauté for about 5 minutes, until softened and translucent.
• Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.

3. Add the Spices:

• Stir in the curry powder, ground turmeric, cumin, cinnamon (if using), cayenne pepper, and salt. Toast the spices for 1-2 minutes, stirring frequently, until they become fragrant.

4. Add the Vegetables:

• Add the cauliflower florets to the pot, stirring to coat with the spices. Cook for about 3-4 minutes, allowing the cauliflower to take on some of the flavors.

5. Add the Liquid:

• Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth (or water). Stir to combine.
• Bring the curry to a gentle simmer. Cover the pot and cook for 20-25 minutes, stirring occasionally, until the cauliflower is tender and the flavors have melded together.

6. Add the Chickpeas:

• Add the drained and rinsed chickpeas to the curry, and stir to combine. Continue cooking for an additional 5-10 minutes, until the chickpeas are heated through and the curry has thickened slightly. Taste and adjust the seasoning with salt or extra spices if needed.

7. Serve:

• Serve the curry hot over rice or with naan bread. Garnish with fresh cilantro and a squeeze of lemon or lime juice for added brightness.

Tips:

• Make it Spicier: Adjust the cayenne pepper or add fresh chili for more heat.
• Creamier: For an extra creamy texture, blend a portion of the curry (including the cauliflower) with an immersion blender before adding the chickpeas.
• Vegan/Gluten-Free: This recipe is both vegan and gluten-free as written. If you want to add a protein boost, consider adding tofu, tempeh, or more chickpeas.
• Add Vegetables: Feel free to add other vegetables like spinach, peas, or potatoes for variety and extra nutrition.

This Cauliflower and Chickpea Curry is not only rich in flavor but also very filling and nutritious. The spices create a warm and comforting dish that’s perfect for cozy dinners or meal prep for the week ahead. Enjoy!