Flavorful 1-Pot Cauliflower Chickpea Curry Recipe (35 Min)
A flavorful and hearty cauliflower chickpea curry that’s easy to make and packed with nutrients.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute.
- Add diced tomatoes and simmer for 5 minutes.
- Add cauliflower florets and chickpeas. Stir to coat with the sauce.
- Pour in coconut milk and bring to a gentle simmer.
- Cover and cook for 15-20 minutes until cauliflower is tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Serve with rice or naan for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg