Description
A hearty Indian-inspired curry blending cauliflower, chickpeas, coconut milk, and aromatic spices. This easy one-pot dish is rich, comforting, and perfect for weeknights or weekends.
Ingredients
Red onion, 1, finely chopped
Garlic cloves, 4, minced
Ginger, 1 inch, grated
Curry powder (medium), 1 tbsp, adjust to taste
Ground cumin, 1 tsp, or smoked paprika for smokiness
Garam masala, 1/2 tsp, for warm finish
Ground turmeric, 1/4 tsp, for color
Chilli powder, 1/4 tsp, increase for spicier c
Canned tomatoes, crushed, 1 (15-oz) can
Cauliflower, 1 medium head, cut into florets
Canned chickpeas, drained and rinsed, 1 (15-oz) can
Coconut milk, 1 (13.5-oz) can
Salt, to taste
Vegan cream (optional), for garnish
Instructions
Heat oil in a large pot over medium heat
Add onion, garlic, and ginger; sauté for 3-4 minutes until fragrant
Stir in curry powder, cumin, garam masala, turmeric, and chilli; cook for 1 minute
Add crushed tomatoes and cook for 5 minutes, stirring occasionally
Incorporate cauliflower florets and chickpeas; mix well
Pour in coconut milk and bring to a gentle simmer
Cover and cook for 15-20 minutes until cauliflower is tender
Season with salt and stir in garam masala (reserved 1/2 tsp) before serving
Garnish with vegan cream if desired
Notes
Cauliflower absorbs spices effectively; adjust quantities to taste
Smoked paprika can replace cumin for a smoky twist
One-pot preparation minimizes cleanup
Serve with steamed basmati rice or naan for a complete meal
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg