Cauliflower Chickpea Curry
This Cauliflower Chickpea Curry recipe features cauliflower, chickpeas, and potatoes cooked in a curry tomato sauce. Hearty and flavor-packed!
Servings: 4
Calories: 426kcal
Ingredients
- 1 medium yellow onion
- 1 medium Yukon gold potato or similar
- 2 garlic cloves
- 1-inch chunk fresh ginger root
- 1 small or ½ large head of cauliflower (about 1 lb, 7 oz)
- 1 15-ounce can chickpeas
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 15-ounce can diced tomatoes
- 1 cup frozen peas
- ½ cup coconut milk
- Kosher salt
- Freshly ground black pepper
Instructions
- Begin by preparing your vegetables. Chop 1 yellow onion into small dice. Peel potato, and cut into ¾-inch chunks. Mince two cloves of garlic. Peel ginger, and mince or grate. (You should have about 1 tablespoon.)
- Rinse cauliflower, and pat dry. Cut out core, and then cut the remaining cauliflower into bite-sized florets.
- Drain and rinse chickpeas.
- Heat 2 tablespoons of oil in a large saucepan, wok, or Dutch oven over medium-high heat.
- Add chopped onions and potatoes, and sauté until softened and caramelized on the edges (about 15 minutes).
- Lower heat to medium, and add garlic, ginger, curry powder, kosher salt, red pepper flakes, and tomato paste. Stir for 2 minutes, then add cauliflower florets.
- Stir and cook for 1 minute—cauliflower should be coated with spices.
- Now, pour in diced tomatoes, and refill empty can with water. Add can of water to the saucepan.
- Add chickpeas.
- Heat to a boil over medium-high heat, stir well, then reduce heat to medium and cover.
- Simmer until cauliflower is tender, about 15-20 minutes.
- Add frozen peas and coconut milk.
- Cook for 1-2 more minutes, until peas have defrosted and warmed through.
- Season to taste with salt and pepper.
Notes
Note: You may need to add more or less salt depending on the salt level of your diced tomatoes. I always recommend using no-salt added tomatoes whenever possible so that you can control the salt levels yourself.
Make-Ahead: I love this dish for make-ahead. It easily keeps for 4 days in the refrigerator, and I sometimes keep it for 5. Just wait until it cools down, then store in an airtight container. Or freeze it! Make sure that it has fully cooled before pouring into an airtight container, and freeze for up to 3 months. To defrost, move container to the refrigerator 24 hours in advance of serving. Reheat on the stovetop if possible, stirring frequently, in case the coconut milk has separated at all.
Serving Recommendations: You can serve this chickpea curry on its own, with a piece of naan on the side for dipping. Or serve it over a bed of white or brown rice. Either way, it’s delicious and totally satisfying. You can also keep this dish entirely gluten-free and double down on the cauliflower by serving with cauliflower rice. If you want to gild the lily with a garnish, try adding a sprinkling of slivered almonds, pumpkin seeds, or cilantro.
Nutrition
Calories: 426kcal | Carbohydrates: 58g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Sodium: 623mg | Fiber: 17g | Sugar: 14g
