Ingredients
Vegetables
- 4 cups cauliflower florets
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 3 tablespoons minced ginger
- 2 green onions, thinly sliced
- ½ cup chopped fresh cilantro
Spices & Seasonings
- Kosher salt and pepper, to taste
- Garlic powder for sprinkling
- 1 ½ tablespoons curry powder (or more, if you love it!)
- 1 teaspoon ground turmeric
Other Ingredients
- 2 tablespoons olive oil (plus 1 additional tablespoon for cooking onions)
- 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
- Jasmine rice, for serving
- Naan, for serving
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Roast cauliflower: Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons olive oil and toss to coat. Sprinkle evenly with kosher salt, pepper, and garlic powder. Roast in the oven for 20 to 25 minutes until tender, golden, and slightly charred.
- Sauté aromatics: While cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium-low heat. Add diced onions, minced garlic, a big pinch of salt and pepper, and minced ginger. Stir frequently and cook until onions soften, approximately 5 minutes.
- Toast spices: Stir in curry powder and turmeric into the onion mixture. Continue cooking for another 5 minutes to toast the spices and release their flavors.
- Add liquids and chickpeas: Pour in the coconut milk and vegetable or chicken stock. Add the drained chickpeas and roasted cauliflower to the pot. Stir in freshly squeezed lime juice.
- Simmer curry: Bring the curry mixture to a boil, then reduce heat and simmer gently for 5 to 10 minutes to blend flavors and heat through.
- Season and garnish: Taste and adjust seasoning with additional salt, pepper, or lime juice as desired. Sprinkle the thinly sliced green onions and chopped cilantro over the curry just before serving.
- Serve: Serve the cauliflower chickpea curry hot with jasmine rice and warm naan bread on the side for a complete meal.
Notes
- Roasting the cauliflower adds a lovely depth and slight char that enhances the curry’s flavor.
- Adjust the amount of curry powder based on your spice preference.
- Use vegetable stock for a fully vegetarian dish; chicken stock adds extra richness if not vegetarian.
- For vegan option, ensure naan is vegan or serve with another bread alternative.
- Leftovers store well and taste even better the next day as flavors continue to meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
- Diet: Vegetarian
