It’s officially September! And I’ve been craving wholesome curry bowls like this Cauliflower Chickpea Curry. It’s cozy, comforting and warming. All-in-all, it’s the perfect dinner to tuck into as the weather cools.
This cauliflower chickpea curry is spiced with turmeric, curry powder, cumin, cinnamon and ginger. It’s well spiced, but not spicy. Making it a delicious dish for all eaters.
Made by simmering roasted cauliflower, zucchini and chickpeas in a creamy spiced coconut milk, and served overtop of rice, quinoa or with naan bread. It’s vibrant, flavourful, and beautifully spiced.
So, let me tell you exactly how to make this autumn-inspired curry bowl so that you can enjoy it pronto!
Cauliflower Chickpea Curry Recipe
The ingredients:
The key to a delicious curry is a well stocked spice rack. So although this recipe is easy to make, you’ll need a few spices on hand to achieve optimal flavour.
Fortunately, you can find all of the spices in this recipe at your local grocery store. They are staple spices that can be used for many other recipes, so they won’t go to waste.
For this recipe you will need:
- coconut oil
- yellow onion
- carrots
- cauliflower
- zucchini
- coconut milk
- chickpeas
- turmeric
- curry powder
- cumin
- cinnamon
- ginger
- sea salt
Given the number of spices, you can see that this recipe is still pretty minimal!
And rest assured, I’m not a fan of buying spices just to use them once. The spices in this recipe are kitchen staples, which will be useful in other recipes. You can use them to make curries like my vegan butter chicken, chickpea curry, and even lattes like my golden turmeric latte.
Cauliflower Chickpea Curry: Tips & Notes
This recipe is pretty straight forward, but a few tips will help you master it. So, I’ve listen them below.
Roast the veggies
The first tip is to roast the veggies before adding to your saucepan. Cauliflower is a cruciferous vegetable, which means it takes a long time to cook merely in a saucepan.
I like to roast my cauliflower and zucchini in the oven first before simmering in the curry sauce to speed up cook time.
Stock your spice rack
Now, I’ve reiterated this from above, but it’s an important tip! When making curry, you’re going to want to ensure that you have a well-stocked pantry.
For this recipe you’ll need curry powder, turmeric, cumin, cinnamon and ginger. They are good ingredients to have in your pantry, and will be useful for many other recipes from curries to lattes, and even baking.
No doubt, this curry is well spiced. But, it’s not spicy. So if you like spicy food then feel free to add cayenne pepper. However, this curry blend is perfect for kids and skeptics.
What is curry served with?
Traditionally, curry is served with rice or naan bread. I also really like to serve this curry with quinoa.
However, if you’re carb free you can absolutely enjoy this curry on its own like a stew, or serve with cauliflower rice. Minimalist Baker has a great tutorial for how to make cauliflower rice.
Other recipes you might like:
If you’re digging this warming dinner recipe, you might also like these:
So there we have it! A wholesome cauliflower chickpea curry recipe that’s warm, comforting, and cozy! Everyone can get on board with this curry, young and old, vegan or not.
I think you’re going to love this curry as much as we do. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Cauliflower Chickpea Curry
Ingredients
- 1 cauliflower (small), chopped into bite-sized florets
- 2 zucchini chopped
- 3 tbsp avocado oil
- 1 yellow onion finely chopped
- 2 carrots chopped
- 1 can coconut milk
- 1 tbsp turmeric
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp ginger fresh, peeled and grated
- 1/2 tsp sea salt finely ground, plus more if desired
- 1 can chickpeas strained and rinsed
Instructions
- Preheat oven to 400F/200C. Add the chopped cauliflower and zucchini to a baking tray and drizzle with 2 tablespoons of avocado oil. Mix to combine. Cook for 25 to 30 minutes, or until cauliflower is fork tender.
- Meanwhile, add the onion and carrots in a large deep skillet with 1 tablespoons of avocado oil. Cook on medium heat to soften (about 10 mins). Pour in the coconut milk and add turmeric, curry powder, cumin, cinnamon, ginger and sea salt.
- Add the cooked cauliflower and zucchini and pour in the chickpeas. Stir everything to combine. Optional to add more salt to taste. Keep on a low simmer until ready to eat. Serve with rice, quinoa or naan bread.
Notes
Nutrition
VEGAN – GLUTEN-FREE – SOY-FREE – SUGAR-FREE
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