Curried Cauliflower and Chickpeas with Coconut Tomato Sauce
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1 tablespoonginger
- 2 teaspoonscurry powder
- ½ teaspooncumin
- 1 headcauliflower (medium)
- 1 can (15 oz)chickpeas (or cooked, drained and rinsed)
- 1 can (14.5 oz)crushed tomatoes
- ½ cupcoconut milk
- ½ cupvegetable broth
- ·salt
- ·black pepper
- ¼ cupfresh cilantro (optional, for garnish)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 tablespoon fresh ginger.
- 04
Cut 1 medium head cauliflower into bite-sized florets.
Method
- 01
Heat olive oil in a large pot over medium heat. Add onion and cook for 4 minutes, stirring occasionally, until softened.
- 02
Add garlic and ginger, stirring constantly for 1 minute until fragrant.
- 03
Stir in curry powder and cumin, cooking for another minute to bloom the spices.
- 04
Add cauliflower florets, chickpeas, crushed tomatoes, coconut milk, and vegetable broth. Stir well to combine.
- 05
Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 15 minutes, until cauliflower is tender when pierced with a fork.
- 06
Taste and season with salt and black pepper as needed. Stir in cilantro if using.
- 07
Serve over rice, with naan, or on its own.
Spice Tips
For deeper warmth, add ½ teaspoon turmeric or a pinch of cinnamon. For gentle heat, stir in ¼ teaspoon red pepper flakes or a fresh chili, minced. A squeeze of fresh lime juice at the end brightens the sauce.
Make ahead: Prepare all chopped ingredients in advance (up to 4 hours) and store in the fridge. The finished dish keeps well for 3 days and reheats gently on the stove. For extra richness, use full-fat coconut milk. For a lighter version, substitute half the coconut milk with additional broth.