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Roasted Cauliflower and Chickpea Curry

Roasted Cauliflower and Chickpea Curry for Cozy Nights

A comforting Roasted Cauliflower and Chickpea Curry that delivers plant-based goodness and bold flavors, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 1 head Cauliflower Use fresh cauliflower for optimal texture; frozen can be substituted without thawing.
  • 1 can Chickpeas Canned lentils, cannellini beans, or firm tofu can be used as alternatives.
  • 1 medium Yellow Onion Use shallots for a milder flavor if preferred.
  • 3 cloves Garlic Fresh minced garlic is preferred over powdered.
  • 1 tablespoon Fresh Ginger Ground ginger may substitute in a pinch, but fresh is ideal.
  • 1 can Diced Tomatoes Use fresh tomatoes if canned is unavailable, adjusting the quantity.
Creamy Sauce
  • 1 can Coconut Milk Do not use light coconut milk for the best texture.
  • 2 tablespoons Olive Oil or Coconut Oil Use coconut oil for a stronger tropical flavor.
Flavoring
  • 2 tablespoons Curry Powder Try different curry powders for varying heat and depth.
  • 1 teaspoon Turmeric Only use ground turmeric for this recipe.
  • 1 teaspoon Cumin Fennel seeds can be a substitute for a different flavor note.
  • 1 teaspoon Coriander Dried coriander can replace fresh in a pinch.
  • 1/2 teaspoon Red Pepper Flakes (optional) Fresh chilies can be used for more spiciness.
Finishing Touches
  • 1 teaspoon Salt Always adjust to taste.
  • 1 teaspoon Black Pepper Always adjust to taste.
  • 1/2 fruit Lime or Lemon Use vinegar in small amounts as an alternative for acidity.
  • 1 bunch Fresh Cilantro Parsley can substitute if cilantro is not preferred.

Equipment

  • oven
  • Large pot
  • Baking Sheet
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cauliflower florets and chickpeas with olive oil, curry powder, turmeric, cumin, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes, stirring halfway.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add finely chopped yellow onion and sauté for 5-7 minutes until soft.
  4. Stir in minced garlic and freshly grated ginger, cooking for 1-2 minutes until fragrant, then add more turmeric and optional red pepper flakes, stirring for another 30 seconds.
  5. Mix in diced tomatoes and let the mixture simmer for about 5 minutes until tomatoes break down.
  6. Pour in coconut milk and stir to combine. Let simmer for 10-15 minutes.
  7. Add roasted cauliflower and chickpeas to the pot along with lime juice and cilantro. Stir and simmer for 2-3 minutes.
  8. Serve hot over grains and garnish with extra cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 5IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

For best flavor, let the curry sit for a few hours or overnight before serving.

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