30-Minute Roasted Cauliflower Curry with Chickpeas (Vegan)
This vegan cauliflower curry cooks in 30-minutes. Made with roasted cauliflower, zucchini, carrot and chickpeas. It's a flavour-rich plant-based curry using Indian spices like turmeric, cumin and cinnamon and ginger.
Servings 4 people
Calories 411kcal
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 tbsp ground turmeric
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger fresh, peeled and grated
- 1 can coconut milk
- 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). Mix in the turmeric, curry powder, cumin, cinnamon, ginger and sea salt. Pour in the coconut milk. Mix to combine.
- Add the cooked cauliflower and zucchini and pour in the chickpeas. Stir everything to combine. Optional to add more salt to taste. Serve with rice, quinoa or naan bread.
Video
Notes
Curry will keep in fridge for up to 5 days.
If you like spicy food, then feel free to add cayenne pepper to taste. This recipe is well spiced, but not spicy. Making it suitable for kids and skeptics.
The smaller you chop the cauliflower and zucchini, the quicker it will cook.
Nutritional information is a rough estimate.
Nutrition
Calories: 411kcal | Carbohydrates: 24g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Sodium: 381mg | Potassium: 1138mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5291IU | Vitamin C: 94mg | Calcium: 94mg | Iron: 4mg