Cozy Cauliflower Chickpea Curry
Prep
15m
Cook
25m
Total
40m
Serves
4
Cal
420
“Warm your soul and delight your taste buds with this incredibly flavorful and comforting curry, perfect for a cozy night in!”
Warm your soul and delight your taste buds with this incredibly flavorful and comforting curry, perfect for a cozy night in! Inspired by Indian flavors, this easy-to-make cozy cauliflower chickpea curry comes together with just a handful of ingredients and yields 4 generous servings. At 420 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 40 minutes (15 min prep, 25 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant.
- 3
Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are aromatic.
- 4
Add the cauliflower florets, diced tomatoes (undrained), rinsed chickpeas, coconut milk, and vegetable broth to the pot. Stir well to combine.
- 5
Bring the curry to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the cauliflower is tender. Stir occasionally.
- 6
Season with salt and black pepper to taste. If the curry is too thick, add a little more vegetable broth or water until it reaches your desired consistency.
- 7
Garnish with fresh chopped cilantro and serve hot with cooked rice or warm naan bread. Enjoy your delicious, comforting meal!
Pro Tips
High in fiber at 10g per serving, this dish will keep you full and satisfied for hours.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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