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–+ servings
Roasted Cauliflower and Chickpea Curry

Comforting Roasted Cauliflower and Chickpea Curry Delight

This Roasted Cauliflower and Chickpea Curry is a comforting vegan and gluten-free dish, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 large head Cauliflower Choose a large fresh head for optimal flavor.
  • 1 can Chickpeas Use canned, rinsed, and drained for convenience.
  • 1 medium Yellow Onion Finely chopped before use.
  • 3 cloves Garlic Minced; fresh is recommended.
  • 1 tablespoon Ginger Use fresh, peeled, and grated.
  • 1 can Coconut Milk Choose full-fat for the best texture.
  • 1 can Diced Tomatoes Use undrained canned tomatoes.
For the Spices
  • 2 tablespoons Olive Oil or Coconut Oil Divided for each step.
  • 2 tablespoons Curry Powder Provides necessary spice notes.
  • 1 teaspoon Turmeric A key spice in many curries.
  • 1 teaspoon Cumin Enhances depth.
  • 1 teaspoon Coriander Complements spices.
  • 1/2 teaspoon Red Pepper Flakes Adjust based on spice preference.
  • to taste Salt Season to taste.
  • to taste Black Pepper Add according to preference.
For the Finish
  • 1 each Lime or Lemon Use half for the curry and half sliced for garnish.
  • 1/4 cup Cilantro Roughly chop and reserve some for topping.

Equipment

  • Oven
  • Large baking sheet
  • large saucepan
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Toss cauliflower florets and drained chickpeas with olive oil, salt, pepper, turmeric, and cumin. Roast for 25-30 minutes until golden brown.
  2. While the vegetables roast, heat coconut oil in a saucepan. Add chopped onion and sauté for 5-7 minutes until translucent.
  3. Stir in minced garlic, grated ginger, turmeric, curry powder, and red pepper flakes. Cook for 1-2 minutes until the spices bloom.
  4. Incorporate undrained diced tomatoes, scraping any brown bits from the bottom. Let it simmer for about 5 minutes.
  5. Pour in full-fat coconut milk, stir well, and let it cook for 10-15 minutes until the sauce thickens.
  6. Add the roasted vegetables into the saucepan. Squeeze in lime juice and stir in chopped cilantro.
  7. Ladle into bowls and garnish with remaining cilantro and lime wedges. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days in the fridge. For best flavor, utilize fresh garlic and ginger.

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