Sweet, creamy and a little spicy, this cauliflower curry is the answer to just about any weeknight dinner dilemma. Made from pantry and fridge staples, I can have this vegetarian-friendly dish on the table in about 30 minutes – but let’s keep that between ourselves ok?
Because honestly, this Indian inspired dish tastes like it took hours to make.
If you’ve been reading ACT for a while, you know I love Indian curries – Chicken Madras,One Pan Indian Coconut Chicken Curry or Chicken Korma, curries pop up regularly on my dinner list.
Seriously, what’s not to like about a dish that is easy, filling and bursting with flavor?
If you aren’t familiar with curries, this cauliflower and chickpea dish is a great introduction. Ok, saying it’s a great introduction to Indian curries is perhaps a bit of a stretch. This isn’t a traditional Indian curry – but one that uses bits and pieces of that wondrous cuisine along with that stalwart of British ingredients – curry powder.
What is Curry Powder?
- Curry powder is a mix of spices that are used in Indian cuisine.
- It was developed by British manufacturers to replicate the flavors of South Indian dishes that British colonists came to know and love while stationed in India.
- In India, there is no such thing as a standard “curry powder”. Rather, Indian cooks add individual spices to the dish they are preparing. Sometimes, the spices are already ground, but in many cases, whole spices are toasted and ground before being added to the dish.
- Typically, curry powder contains ginger, turmeric, coriander, cumin, mustard, black pepper, cardamom, and cinnamon. The exact combination of spices varies depending upon the brand.
How do you make curry powder?
Curry powder is available in almost all major grocery stores, online and from specialty stores. If you don’t want to invest in a bottle, you can easily make your own. You could also use it as an excuse to explore your local Indian market! Not sure what you could possibly want to buy in an Indian market? You might want to check out my “Indian market guide!
In a small bowl combine:
- 2 Tbsp. ground coriander
- 2 Tbsp. ground cumin
- 1 Tbsp. ground turmeric
- 2 teaspoons ground ginger
- 1 teaspoon ground mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
Stir to mix and transfer to a small, sealed container. Store in a cool, dry place for up to 6 months.
Tip: If the last time you used a bottle of curry powder was during the London Olympics, throw it out and treat yourself to a new bottle or use the recipe above to make your own!
How to Make Cauliflower and Chickpea Curry:
- Step #1: Saute the onions, garlic, and ginger together.
- Step #2: Add the curry powder, tomatoes, and cauliflower.
- Step #3: Stir in the chickpeas.
- Step #4: Pour in the coconut milk and bring to a simmer. Tip: Do not allow the mixture to boil or the coconut milk will separate!
Saute the aromatics Add the tomatoes, curry powder and cauliflower. Add the chickpeas.
Pair with steamed rice, naan bread or even these yogurt flatbreads. This curry makes a filling and delicious weeknight dinner as well as lunch the next day!
Other Indian recipes you might enjoy:
- Chicken Madras
- Chicken Tikka
- Indian Spiced Red Lentil soup
- Indian Spiced Coleslaw
- Indian Chickpea Fries with Date Ketchup
- Tomato Chutney
If you enjoyed this recipe, I’d truly appreciate it if you’d leave me a comment and rate it! Thank you so mucgh!!!
Cauliflower and Chickpea Curry
Ingredients
- 2 Tablespoons canola oil
- 2 onions cut into 1/2 inch dice
- 2 teaspoons ginger and garlic paste OR 1 1/2 teaspoons pressed garlic and 1/2 teaspoon grated fresh ginger
- 5 teaspoons curry powder
- 1 medium head cauliflower broken into small florets
- 1 package Melissa’s steamed garbanzo beans or one 15 oz. can garbanzo beans, rinsed and drained
- two 10 oz. cans diced tomatoes with green chiles I used Rotel brand
- one 14 oz. can reduced fat unsweetened coconut milk
- 1/2 cup chopped fresh cilantro
- salt
- pepper
Instructions
- Add two tablespoons canola oil to a large skillet and heat over medium-high heat. Add the onions and garlic paste and saute until golden, about 8 minutes.
- Sprinkle the curry powder over and stir for about 30 seconds – you should be able to smell the spices! Add the cauliflower, tomatoes, garbanzo beans and stir.
- Add the coconut milk, stir and bring to a simmer. Cover and simmer for about 15 minutes or until the mixture has thickened slightly and the cauliflower is tender. Remove the lid and taste, adding additional salt, and pepper as needed. Garnish with cilantro.
Nutrition
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Sina says
May 14, 2015 at 12:45 pmOh, this sounds delicious!! I’m definitely going to try this! 🙂
Nancy says
May 14, 2015 at 8:14 pmI hope you enjoy it!!! I love meals that are easy and nutritious!!!
Betsy says
January 19, 2016 at 1:34 pmAt what point do you add the cilantro?
Nancy says
January 19, 2016 at 3:24 pmHi Betsy!!
Thanks so much for stopping by – it is clear that I am in desperate need of an editor!!! So sorry about the omission!! I add the cilantro just before serving!!!
Cathy | Arkle says
January 19, 2016 at 6:16 pmWhat brand of curry powder do you use?
Looks absolutely delicious. I am going to make this and serve it over cauliflower rice.
Nancy says
January 20, 2016 at 9:56 amHi Cathy! I use Penzey’s brand – which is the one I used in this dish. Lately I’ve been mixing my own though!! Oooooh… cauliflower rice – love that!!!
spiralx says
February 9, 2016 at 1:47 amYou’re American, right?
For the Brits reading this: “15oz. garbanzo beans” = a 400g or so tin of chickpeas from your local supermarket.
The green chillis will h ave to be diced and sliced spearately, go for medium hot and add them to the pan with the onion.
“Cilantro” = coriander, and is an acquired taste, so go carefully there.
Jo says
October 24, 2017 at 11:05 amDo you drain the diced tomatoes first?
Nancy says
October 26, 2017 at 3:44 pmHi Jo,
No need to drain! Just open the cans and pour them in!
Carol Thorogood says
November 27, 2017 at 9:53 pmThanks for recipe. I spiced it up a bit with chilli, Garam Marsala, coriander, cardamom turmeric, garlic and omitted curry powder. I used ‘fresh’ cooked chick peas but everything else was the same. Mine was a bit runny but still tasted wonderful even though it didn’t look as goo as yours!
Taylor says
February 17, 2018 at 12:27 pmCould I do this recipe without the two 10 oz. cans diced tomatoes with green chiles and maybe instead add some diced red pepper with the onions at the beginning?
Nancy says
March 2, 2018 at 9:39 amHello Taylor – yes I see no reason why you couldn’t do that at all!!!
Janet Catherine says
November 29, 2018 at 3:10 pmDelicious and easy! We omitted the cilantro as it’s not in season in Canada ?? but the recipe turned out fine. As Protein is not noted on the nutrition facts we diced in one boneless chicken breast to try to ensure a balanced meal. Definitely opened the “gateway “ to Indian cooking for me!
Nancy says
November 30, 2018 at 10:54 amHi Janet – I am soo happy you enjoyed this recipe! By itself, you are right, the dish isn’t high in protein. If you serve it over rice though, it’s a whole different story and a great source of protein for vegetarians!