Crispy Chickpea & Cauliflower Curry with Yogurt
Ingredients
- 1 medium headcauliflower
- 2 cans (15 ounces each)chickpeas (or cooked from dried)
- 3 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1 tablespoonginger
- 2 tablespoonscurry powder
- ½ teaspooncumin
- 1 can (14 ounces)coconut milk
- ½ cupvegetable broth
- ·salt
- ·black pepper
- 1lime
- ½ cupGreek yogurt
- ·cilantro
Prep
- 01
Drain and rinse chickpeas. Pat dry with a paper towel.
- 02
Chop 1 medium yellow onion into bite-sized pieces.
- 03
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 04
Cut 1 medium cauliflower head into 2-inch florets.
- 05
Chop a small handful of cilantro for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the chickpeas (drained and patted dry with a paper towel) and cook for 5–7 minutes, stirring occasionally, until they begin to crisp and brown. Transfer to a plate.
- 02
In the same pot, add the remaining 1 tablespoon olive oil. Dice the onion and add it to the pot; cook for 3–4 minutes until softened. Mince the garlic and ginger, add to the pot, and cook for 1 minute until fragrant.
- 03
Stir in the curry powder and cumin, cook for 1 minute to bloom the spices.
- 04
Cut the cauliflower into bite-sized florets (about 2-inch pieces) and add to the pot. Stir to coat with the spiced oil.
- 05
Pour in the coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat to medium. Cook for 12–15 minutes until the cauliflower is tender and the sauce has thickened slightly.
- 06
Return the crispy chickpeas to the pot. Taste and season with salt and black pepper. Juice the lime and stir in the lime juice.
- 07
Divide into bowls and dollop each serving with a spoonful of Greek yogurt. Chop fresh cilantro and scatter on top.
Spice Tips
For warmth and depth, add 1/2 teaspoon garam masala with the curry powder. If you like heat, stir in a pinch of cayenne pepper or red pepper flakes. Fresh mint or basil can stand in for cilantro if preferred.
Leftovers keep in the fridge for up to 3 days and taste even better the next day as the spices deepen. Reheat gently on the stovetop with a splash of water or broth. For a creamier finish, stir in an extra 1/4 cup yogurt at the end instead of just garnishing.