Description
A flavorful and nutritious curry made with cauliflower and chickpeas, perfect for a hearty vegetarian meal.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until fragrant.
- Stir in curry powder and turmeric. Cook for 1 minute.
- Add cauliflower and chickpeas. Mix well.
- Pour in diced tomatoes and coconut milk. Bring to a simmer.
- Cover and cook for 20 minutes, stirring occasionally.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels by adding more or less curry powder.
- Serve with rice or naan for a complete meal.
- Leftovers taste even better the next day.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg