Charred Cauliflower & Chickpea Curry with Lime
Ingredients
- 1 medium headcauliflower (cut into florets)
- 2 cans (15 oz each)chickpeas (drained and rinsed)
- 1 can (13.5 oz)coconut milk
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 tablespoonginger (fresh)
- 2 tablespoonscurry powder
- ¼ teaspooncayenne pepper
- 2 wholelime
- 3 tablespoonsvegetable oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupcilantro (fresh, loosely packed)
Prep
- 01
Cut 1 medium head cauliflower into florets.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
Method
- 01
Heat 2 tablespoons oil in a large heavy skillet over high heat until just smoking.
- 02
Add cauliflower florets and let them sit undisturbed for 3–4 minutes, then toss and cook another 2–3 minutes until deeply browned at the edges. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet over medium-high heat. Add diced onion and cook for 3 minutes until softened.
- 04
Stir in minced garlic and ginger, cook for 30 seconds until fragrant.
- 05
Add curry powder and cayenne, stir constantly for 1 minute to bloom the spices.
- 06
Pour in coconut milk and add drained chickpeas. Bring to a simmer.
- 07
Return cauliflower to the skillet, stir gently, and simmer for 8–10 minutes until the sauce thickens slightly and cauliflower is tender-crisp.
- 08
Juice both limes and stir the juice into the curry. Season with salt and black pepper to taste.
- 09
Serve immediately, topped with fresh cilantro.
Spice Tips
For more heat, increase cayenne to 1/2 teaspoon or add a pinch of red pepper flakes at the end. For a milder version, reduce cayenne to 1/8 teaspoon. A splash of fish sauce (1 teaspoon) adds depth if you have it on hand, though the curry is excellent without it.
Serve over rice, couscous, or with warm naan bread for soaking up the sauce. Leftovers reheat beautifully and taste even better the next day.