Chickpea and Cauliflower Curry is so good, you’ll never buy a packaged Indian side dish from the store again! This homemade version makes an excellent side to an Indian-themed meal, or serve it over some basmati rice for a vegan or vegetarian entree.
My husband and I love ethnic food. A lot. I think I make more Mediterranean, Mexican, Italian and a myriad of other types of food than I do typical American fare. Don’t get me wrong, I enjoy my share of bacon cheeseburgers, grilled cheese sandwiches, and other American favorites, but what I love best about ethnic food are all the spices and sauces. This recipe uses one of my all-time favorite spices, cumin, plus curry powder and a trio of ground peppers – cayenne pepper, white pepper, and of course, black pepper.
Even though I like to prepare as many things from scratch as possible, I usually end up buying packages of Indian sides like spiced lentils or curried potatoes & chickpeas in those little ready-to-go pouches. However, there isn’t a lot of food in a pouch and those pouches get expensive, so I decided to go for the gold and make it myself! Well, I should have been making it myself all along because Chickpea and Cauliflower Curry is not only an easy-to-make, one-pot meal, it is soooo good. Dare I say better than those pouches? Not only is the curry flavor delicious, but you can’t get the great texture from fresh cauliflower in any shelf-stable package at the store.
What I love most about the curry flavor in this dish is how warm and earthy the spices are. Of course, I made mine a little spicy with the cayenne. It even crossed my mind to add a jalapeno from my garden, but I decided to leave it out…maybe next time ;) The spices in this curry just go perfectly with the cauliflower, chickpeas, and tomatoes. Adding potatoes or substituting potatoes for the chickpeas would be a delicious alternative.
Making Chickpea and Cauliflower Curry only takes about 30 minutes, and it’s made in one pot, which is great for clean up. Don’t forget about all the health benefits this curry provides. Tumeric, a common spice in curry powder, is known for its anti-inflamatory properties. Cauliflower, tomatoes, ginger, and garlic, are great for your health, and you also get protein and fiber from the chickpeas.
To make it, simply saute cauliflower for a little bit until it starts to soften and get some color. Then add the onion, tomatoes, garlic, and ginger.
After a couple minutes, add the spices and cook for a couple more minutes. Then stir in the tomato paste, vegetable broth, and chickpeas. Bring to a boil, then reduce heat to simmer for about 10 minutes.
Sprinkle cilantro into the curry just before serving and garnish with more cilantro.
Looking for another vegetarian option? Try my Mushroom Garlic Quinoa! If it’s chickpeas you crave, you’ll love my recipe for Mediterranean Balela Salad, a healthy, fresh chickpea salad loaded with parsley, tomato, lemon juice, and garlic.
- This recipe makes approximately 4 servings as a main dish over rice. It will make about 8 servings as a side dish.
- I used halved cherry tomatoes so they would hold their shape better in the curry
- Sometimes chickpeas are labeled garbanzo beans, but they are the same thing
- 1-2 tbsp olive oil
- ½ head of cauliflower (approx. 3½ cups), chopped into florets
- 1 cup chopped tomato (halved grape or cherry tomatoes are best)
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp cumin
- 1½ tbsp curry powder
- ¼ tsp cayenne pepper
- ¼ tsp white pepper
- 1½-2 tsp salt
- ground black pepper
- 1 (15.5oz) can chickpeas, drained
- 1½ cups vegetable broth
- 2 tsp tomato paste
- 3 tbsp chopped cilantro
- Add oil to a large pan, saute cauliflower florets over med-med/high heat until they start to soften and get a little bit of color (about 10 minutes, stirring frequently). Add tomatoes, onion, garlic, ginger, cumin, curry powder, cayenne pepper, white pepper, black pepper and 1 tsp of the salt to the veggies in the pot. Saute for 3-4 minutes then add the tomato paste, vegetable broth, and chickpeas. Bring to a boil, then simmer for 10 minutes.
- Taste for salt. If needed, add ½-1 tsp more salt. Stir in 1-2 tbsp of the cilantro. Serve as a side dish or as a main dish on top of rice. Garnish with more cilantro when serving.