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Amazing Indian-Spiced Cauliflower Chickpea Curry

Indian-Spiced Cauliflower Chickpea Curry
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Welcome to this warm and flavorful Indian-Spiced Cauliflower Chickpea Curry. This recipe brings that special Sunday Flavor feeling to your weeknight table. It is packed with tender cauliflower, hearty chickpeas, and aromatic spices. You will love making this simple, satisfying vegetarian dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon chili powder (adjust to your heat preference)
  • 1 medium head cauliflower, cut into florets
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup vegetable broth
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Add the cumin seeds, coriander, turmeric, garam masala, and chili powder. Cook and stir for about 30 seconds to toast the spices.
  5. Add the cauliflower florets, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine.
  6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
  7. Stir in the rinsed chickpeas. Cook uncovered for another 5 minutes to heat them through.
  8. Season with salt to your liking.
  9. Serve hot, garnished generously with fresh cilantro. Enjoy that Sunday Flavor!

Notes

  • For a creamier texture, use only the thick cream from the top of the coconut milk can initially, adding the rest of the liquid later.
  • If you prefer softer cauliflower, you can steam the florets separately before adding them to the sauce.
  • Taste the curry before adding salt; canned tomatoes and broth already contain sodium.

Nutrition

Find it online: https://sundayflavor.com/indian-spiced-cauliflower-chickpea-curry/