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!
Ingredients
- 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
Instructions
- 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!
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