Cauliflower Chickpea Curry
This Cauliflower Chickpea Curry is warm, cozy and comforting. Made with Indian spices like turmeric, cumin and ginger. It's well spiced, but not spicy. Making it a perfect dish for all ages and types of eaters. Serve with rice or naan.
Servings 4 people
- 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
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.
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.
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