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–+ servings
Roasted Cauliflower and Chickpea Curry

Delicious Roasted Cauliflower and Chickpea Curry Bliss

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

Ingredients
  

For the Curry
  • 1 head Cauliflower Provides nutty sweetness when roasted; always use fresh for the best texture.
  • 1 can Chickpeas Add hearty protein; rinse and drain well for optimal texture.
  • 1 medium Yellow Onion Sautéed for sweetness; no substitutions as it’s essential for flavor.
  • 3 cloves Garlic Fresh is key for depth; avoid powdered garlic for the best taste.
  • 1 tablespoon Fresh Ginger Adds a warm, zesty note; use freshly grated for maximum flavor.
  • 1 can Coconut Milk Creates a rich, creamy sauce; opt for full-fat for the best consistency.
  • 1 can Diced Tomatoes Use undrained for richer body; they balance out the creaminess.
  • 2 tablespoons Olive Oil For sautéing and roasting; can swap with avocado oil if desired.
  • 2 tablespoons Curry Powder Essential for authentic flavor.
  • 1 teaspoon Ground Turmeric Provides a beautiful golden hue; a must for an authentic curry.
  • 1 teaspoon Ground Cumin Delivers warm depth; necessary for the dish's backbone.
  • 1 teaspoon Ground Coriander Brightens the flavor profile.
  • 1/4 teaspoon Red Pepper Flakes Adds heat; adjust to your spice preference.
  • to taste Salt Enhances all flavors.
  • to taste Black Pepper Freshly ground for the best flavor punch.
  • 1 each Lime or Lemon Juice and wedges for serving.
  • 1/4 cup Fresh Cilantro Offers herbaceous flavor; save some for garnishing.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Large Bowl
  • large pot
  • Cooking spoon

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cauliflower florets and drained chickpeas with olive oil and spices. Spread on the baking sheet and roast for 25–30 minutes.
  3. In a large pot, heat oil over medium heat. Add chopped onion and sauté for 5–7 minutes until translucent.
  4. Add minced garlic and grated ginger to the pot, cook for 1–2 minutes until fragrant. Then add turmeric and optional red pepper flakes.
  5. Pour in the undrained diced tomatoes, let the mixture simmer for 5 minutes.
  6. Stir in full-fat coconut milk, simmer for 10–15 minutes until the sauce thickens.
  7. Add the roasted cauliflower and chickpeas to the sauce, along with a splash of lime juice. Let simmer for an additional 2–3 minutes.
  8. Ladle the curry into bowls and garnish with fresh cilantro and lime wedges before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 700mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 300IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. Can be frozen for up to 3 months.

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