Indian cauliflower and chickpea curry
This Indian Cauliflower and Chickpea Curry is a hearty dish featuring cauliflower, chickpeas, and aromatic spices simmered in a rich tomato sauce, served with basmati rice. It's easy to prepare and can be made vegan by omitting the Greek yogurt.
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.
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.
Indian cauliflower and chickpea curry FAQ:
Store any leftover Indian Cauliflower and Chickpea Curry in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
To adjust the spice level, modify the amount of curry paste used. Start with a smaller amount and gradually add more to reach your desired heat. You can also add a pinch of sugar or a splash of coconut milk to balance the spiciness.
For a dairy-free alternative to Greek yogurt, you can use coconut yogurt, cashew cream, or simply serve the curry without any yogurt. It will still be delicious and vegan-friendly!
The cauliflower is done when it is tender but still holds its shape, which usually takes about 15-20 minutes of simmering in the curry. You can test this by piercing a floret with a fork; it should be easy to penetrate but not mushy.
Yes, you can use frozen cauliflower and peas. Just add the frozen vegetables directly to the pot, and you may need to simmer them a few extra minutes until they're heated through and tender.
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.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 12g
Carbohydrates 54g
Fiber 9g
Sugar 11g
Fat 5g
More recipes
Quick coconut curry lentils with spinach
Easy coconut curry lentils with spinach over brown rice.
24 Dec 2025Eggplant and mozzarella melts
Delicious eggplant slices topped with melted mozzarella cheese.
14 Feb 2026Cauliflower rice with mozzarella cheese
A healthy garlic cauliflower rice with creamy mozzarella cheese.
30 Dec 2025Cauliflower rice vegetable sauté
A vibrant cauliflower rice sauté with vegetables and spices.
23 Jan 2026Warm oatmeal with bananas, apples, blueberries and coriander
A warm, fruity oatmeal packed with bananas, apples, and blueberries.
15 Jan 2026Citrusy flaxseed orange smoothie
Enjoy a refreshing Citrusy Flaxseed Orange Smoothie for breakfast.
14 Dec 2025