Ingredients
Vegetables and Aromatics
- 1 large cauliflower, cut into bite-sized florets
- 1/2 medium red onion, diced (substitute yellow onion)
- 1 small serrano pepper, sliced (substitute jalapeño or 1/2 tsp red pepper flakes)
- 4 cloves garlic, minced or chopped
- 1 tablespoon fresh ginger, grated (substitute frozen or paste)
- 1 lime, juiced
- 1/3 cup cilantro, chopped (plus more for serving)
Pantry Ingredients
- 2 tablespoons grapeseed oil (or preferred oil, plus more for roasting)
- 1 tablespoon curry powder (add more if desired)
- 1 14-ounce can diced tomatoes
- 2-3 teaspoons agave nectar (or any sweetener)
- 1 14-ounce can full-fat coconut milk
- 1 15-ounce can chickpeas, rinsed and drained well
- 3/4 teaspoon salt (plus more to taste and for roasting)
- Fresh cracked pepper, to taste
To Serve
- Naan bread
- Rice (about 3 cups cooked)
Instructions
- Roast the Cauliflower: Preheat your oven to 450° F (230° C). Arrange the cauliflower florets on a rimmed baking sheet. Drizzle with grapeseed oil and sprinkle lightly with salt and freshly cracked pepper. Toss with your hands to coat evenly. Roast for 15-20 minutes until tender and lightly browned, tossing halfway through for even cooking.
- Start the Curry Sauce: About 5 minutes into roasting, heat 2 tablespoons of oil in a large pan over medium heat. Add the diced onions and sauté until translucent, roughly 2-3 minutes. Then add the sliced serrano peppers and cook for another 1-2 minutes until they begin to soften.
- Add Aromatics and Curry Powder: Stir in the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Sprinkle in the curry powder, cooking for 30-60 seconds to release its aroma.
- Simmer with Tomatoes and Coconut Milk: Add the diced tomatoes, agave nectar, and salt to the pan. Cook for 2-3 minutes to soften the tomatoes and blend flavors. Pour in the coconut milk and reduce heat to maintain a light simmer. Let it simmer gently for 3-4 minutes to slightly thicken the sauce without boiling.
- Blend the Sauce (Optional): Transfer the curry sauce to a blender and blend on high until smooth if you prefer a creamy texture. If you like it chunkier, skip blending and simmer a few extra minutes until thickened. Return the sauce to the pan.
- Add Chickpeas and Lime Juice: Stir in the rinsed chickpeas and fresh lime juice. Gently simmer to warm through and soften the chickpeas, allowing the flavors to meld nicely.
- Combine with Roasted Cauliflower: Add the roasted cauliflower to the pan and gently toss to coat everything evenly in the curry sauce. Heat longer if needed to warm through. Taste and adjust seasoning with additional salt or pepper if desired.
- Serve: Remove from heat and sprinkle chopped cilantro over the curry. Serve the cauliflower and chickpea coconut curry hot over cooked rice, accompanied by naan bread and extra lime wedges and cilantro for garnish. Enjoy this hearty and aromatic meal!
Notes
- You can substitute serrano peppers with jalapeños or use red pepper flakes if you prefer less heat.
- Blending the sauce is optional; leaving it chunky provides extra texture.
- Agave nectar can be swapped for honey, maple syrup, or another preferred sweetener.
- For a vegan option, ensure the sweetener is plant-based.
- Full-fat coconut milk gives the best creamy texture, but light coconut milk can be used for lower fat.
- Adjust curry powder quantity to your spice preference.
- Serve with basmati or jasmine rice for authentic flavor pairing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
