Description
A flavorful and hearty Cauliflower Chickpea Curry featuring roasted cauliflower and a fragrant, spiced coconut tomato sauce. This vegetarian dish is perfect for a cozy meal, combining the crispiness of oven-roasted cauliflower with the creamy richness of chickpeas simmered in curry spices and coconut milk.
Ingredients
Scale
For the Roasted Cauliflower:
- 1 head of cauliflower, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Curry Sauce:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cinnamon
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) chickpeas, drained and rinsed
To Serve (Optional):
- Fresh parsley or cilantro for garnish
- Rice or naan bread
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cauliflower.
- Prepare Cauliflower: In a large bowl, toss the cauliflower pieces with 2 tablespoons olive oil, 1 teaspoon kosher salt, paprika, garlic powder, onion powder, and black pepper until evenly coated.
- Roast Cauliflower: Spread the seasoned cauliflower evenly on a parchment-lined baking sheet. Roast in the preheated oven for 45 minutes, until the cauliflower is crispy and golden brown, stirring halfway through for even roasting.
- Sauté Onions: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onions and sauté for about 5 minutes, stirring occasionally until softened and translucent.
- Add Garlic and Spices: Add minced garlic to the onions and sauté for 1 minute until fragrant. Then stir in curry powder, turmeric, and cinnamon, cooking continuously for 30 seconds to toast the spices.
- Add Tomatoes and Simmer: Pour in the diced tomatoes, scraping the bottom of the pot to release any browned bits. Increase the heat until the tomatoes come to a gentle boil, then reduce the heat and simmer for 5 minutes to meld the flavors.
- Add Coconut Milk, Chickpeas, and Cauliflower: Stir in the coconut milk, drained chickpeas, and the roasted cauliflower. Simmer everything together for an additional 5 minutes to heat through and blend flavors.
- Serve: Serve the curry hot, topped optionally with fresh parsley or cilantro. It pairs well with steamed rice or warm naan bread.
Notes
- For extra heat, add red pepper flakes or chopped fresh chili when adding the spices.
- Use fresh cauliflower florets for best texture and flavor.
- This curry can be made ahead — just reheat gently on the stovetop before serving.
- To make it gluten free, serve with rice instead of naan bread.
- Leftovers keep well in the fridge for up to 3 days and reheat easily.
