Description
A warm and comforting chickpea curry with roasted cauliflower, perfect for chilly evenings.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 inches ginger, grated
- 1 can coconut milk
- 1 can diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the cauliflower for 25-30 minutes until golden and tender.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Sprinkle in the curry powder and cumin, cooking for another minute.
- Pour in the coconut milk and diced tomatoes, then add the drained chickpeas. Stir to combine and let simmer for about 10 minutes.
- Once the cauliflower is done roasting, add it to the pot and stir everything together gently.
- Serve the curry hot, topped with fresh cilantro.
Notes
This curry pairs well with steamed rice or naan. It keeps well in the fridge and can also be frozen for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg