Crispy Cauliflower and Chickpea Curry with Cilantro Lime
Ingredients
- 1 medium headcauliflower
- 1 can (15 oz)canned chickpeas (or about 1.5 cups cooked)
- 3 tablespoonolive oil
- ·yellow onion
- ·garlic
- ·ginger
- 1½ teaspooncurry powder
- ¾ cupcoconut milk (light or full-fat)
- ¾ cupvegetable broth
- ·lime
- ·fresh cilantro
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Cut 1 medium head cauliflower into bite-sized florets.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 04
Drain and rinse 1 can (15 oz) chickpeas.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower pieces and cook, stirring occasionally, for 6–8 minutes until golden and starting to soften. Transfer to a plate.
- 02
In the same pan, add the cooked onion and garlic. Cook for 1–2 minutes until fragrant.
- 03
Stir in 1 1/2 teaspoons curry powder and cook for 30 seconds, then add 3/4 cup coconut milk and 3/4 cup vegetable broth.
- 04
Return the cauliflower to the pan, add the drained chickpeas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 8–10 minutes until the cauliflower is tender and the sauce has thickened slightly.
- 05
Squeeze in the juice of 1 lime and stir in most of the cilantro, reserving some for garnish. Taste and adjust seasoning.
- 06
Serve hot, topped with remaining cilantro. Pair with rice or warm naan if desired.
Spice Tips
For more warmth, add 1/4 teaspoon cayenne or red pepper flakes in step 3. For deeper spice, increase curry powder to 2 teaspoons or add 1/4 teaspoon turmeric. A pinch of cumin or coriander also works beautifully.
Make ahead: the curry base (through step 4) can be made a few hours ahead and reheated gently; add lime and cilantro just before serving to keep it bright. Leftovers keep for 3 days refrigerated.