Indian cauliflower and chickpea curry
Experience the authentic flavors of India with this delectable Indian Cauliflower and Chickpea Curry. Made with a blend of savory curry paste, succulent canned tomatoes, hearty cauliflower, and protein-packed chickpeas, this dish is a nutritious and satisfying meal. Serve it over fragrant basmati rice and top with fresh coriander leaves and a dollop of creamy Greek yogurt for a delightful culinary adventure. Perfect for both weeknight dinners and special occasions!
Cook time 17 min
Prep time 15 min
Ingredients:
2 tsp olive oil1 onion
2 tbsp curry paste
1 can canned tomatoes
1 cup vegetable broth
1/2 cauliflower
1/3 can canned chickpeas
1 cup peas
2 cups basmati rice
2 tsp coriander leaves
1/3 cup greek yogurt
This Indian Cauliflower and Chickpea Curry is a flavorful and hearty dish that's both satisfying and easy to make. Laden with aromatic spices and wholesome vegetables, it's perfect for a cozy dinner night. Plus, it's vegan-friendly when served without Greek yogurt.
Instructions:
- Finely chop the onion.
- Cut the cauliflower into small florets.
- Rinse and drain the chickpeas if using canned.
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring 4 cups of water to a boil.
- Add the rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and all the water is absorbed.
- Once cooked, fluff the rice with a fork and set aside.
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until it becomes translucent and soft.
- Stir in the curry paste and cook for another 2 minutes, allowing the spices to become fragrant.
- Pour in the canned tomatoes with their juices and vegetable broth. Stir to combine.
- Add the cauliflower florets and chickpeas. Ensure the ingredients are well mixed and submerged in the sauce.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the cauliflower is tender.
- Add the peas and cook for another 5 minutes, or until they are heated through.
- Spoon the basmati rice onto plates or into bowls.
- Top with a generous serving of the cauliflower and chickpea curry.
- Garnish with freshly chopped coriander leaves.
- Serve with a dollop of Greek yogurt on the side.
Tips:
- Use fresh cauliflower if available, but frozen cauliflower can be a convenient substitute.
- For an extra depth of flavor, opt for homemade vegetable broth.
- Adjust the amount of curry paste based on your preferred spice level.
- Rinse and drain canned chickpeas thoroughly to decrease sodium content.
- Consider adding a squeeze of lemon or lime juice before serving to brighten the flavors.
- Garnish with freshly chopped coriander leaves for an added touch of freshness and color.
Enjoy this Indian Cauliflower and Chickpea Curry with a side of steamed basmati rice and a dollop of Greek yogurt for a well-rounded meal. The blend of spices and the combination of tender cauliflower, protein-rich chickpeas, and sweet peas create a delightful balance of flavors and textures.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 12g
Carbohydrates 54g
Fiber 9g
Sugar 11g
Fat 5g
More recipes
Greek yogurt and spinach skillet-baked eggs
Topped with chili powder and oregano for a spicy kick, these baked eggs are a delightful blend of textures and tastes.
19 May 2025Chocolate self saucing puddings
Perfect for satisfying your sweet tooth with minimal effort.
15 May 2025Creamy chicken with lemon and garlic
Whether you're cooking for family or entertaining guests, this delicious and easy-to-follow recipe is sure to impress.
23 May 2025Parmesan-garlic italian pork chops
Made with juicy pork fillet, grated Parmesan cheese, aromatic garlic, and a crispy breadcrumb coating, this easy-to-make recipe promises to deliver a perfect weeknight dinner that the whole family will love.
11 Apr 2025