Description
A flavorful and easy Tomato Cauliflower Chickpea Curry. This dish is perfect for a weeknight meal, offering a healthy and satisfying option.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 1 head cauliflower, cut into florets
- 1 (15 ounce) can chickpeas, rinsed and drained
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and ginger, and cook for 1 minute more until fragrant.
- Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Pour in diced tomatoes and coconut milk. Bring to a simmer.
- Add cauliflower florets and chickpeas. Season with salt.
- Cover and simmer for 20-25 minutes, or until cauliflower is tender.
- Stir well and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add more cayenne pepper.
- Serve with rice or naan bread.
- This curry can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg