Cozy Cauliflower Chickpea Curry.
This cauliflower chickpea curry is so spiced, cozy and warm, served over jasmine rice with lots of fresh herbs. Roasted cauliflower, chickpeas, coconut milk, garlic and ginger make this dish shine!
I love some alliteration! Makes the meal better.
And I love a super cozy meal like this. Roasted cauliflower and chickpeas in a spiced curry coconut milk sauce, served over rice with lots of herbs.
It is divine.
This is the ultimate comfort food for me. I love that the rice soaks into the sauce. I love having some pita or naan or even sourdough on the side so I can soak up as much of the sauce as possible.
It’s flavorful, it’s easy for a weeknight and the leftovers are incredible! Like chili, this curry may get even better as it sits and the flavor develops. You can’t pass it up.
This may be my favorite thing to have for lunch in these dreary winter months. I crave it!
The chickpea cauliflower combo is one of my favorites too. I make these cauliflower chickpea bowls often, serving them over couscous with the hummus dressing. I find it to be such a satisfying, filling combo. But one that is also easy because I usually have both ingredients on hand.
Because I love it so much, I knew I wanted to make a warming coconut milk version of those bowls.
I take one little extra step in this recipe that makes it worthwhile, and that is roasting the cauliflower. Yes, roasting the cauliflower! I took a tip from those bowls above and roasted it first. Best idea ever.
Roasting it before it takes a dip in the curried coconut milk is absolutely delightful.
This makes it SO delicious. It gives the entire pot a charred/roasted flavor that is so wonderful – once you make it this way, you won’t want it without roasting the cauliflower.
It doesn’t take a lot of time either. I simply roasted the cauliflower while I’m getting everything else ready, then start the onions and garlic. By the time we’re ready for the spices and coconut milk, the cauliflower is mostly done!
I love to serve this curry over jasmine rice. It’s so fragrant and flavorful and it also cooks quickly. The curry powder brings the best warmth to this dish. If there was ever a flavor that screamed COZY, this is it!
Fresh lime juice, cilantro and green onions add to excellent flavor too!
This is just a bowl that you don’t want to pass up.
Cauliflower Chickpea Curry
Cauliflower Chickpea Curry
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- kosher salt and pepper
- garlic powder for sprinkling
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 3 tablespoons minced ginger
- 1 ½ tablespoons curry powder, or more, if you love it!
- 1 teaspoon ground turmeric
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 1 (14 ounce) can full-fat coconut milk
- ½ cup vegetable or chicken stock
- 2 tablespoons freshly squeezed lime juice
- 2 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- jasmine rice, for serving
- naan, for serving
- Preheat the oven to 425 degrees F.
- Place the cauliflower florets on a baking sheet and drizzle with the olive oil. Toss well. Sprinkle all over with salt and pepper and garlic powder. Roast for 20 to 25 minutes, until tender, golden and slightly charred.
- While the cauliflower roasts, start the curry. Heat the other tablespoon of olive oil in a large pot over medium-low heat. Add the onions and the garlic with a big pinch of salt and pepper. Stir in the ginger. Cook, stirring often, until the onions soften, about 5 minutes.
- Stir in the curry powder and turmeric. Cook for another 5 minutes, so the spices toast.
- Pour in the coconut milk and the stock. Add in the chickpeas and the roasted cauliflower. Stir in the lime juice. Bring the mixture to a boil and reduce to a simmer. Simmer for 5 to 10 minutes.
- Taste and season with more salt and pepper or lime juice as desired. Sprinkle in the green onions, fresh cilantro and serve!
Oh my cravings.