Description
A delicious and hearty roasted cauliflower and chickpea curry that is packed with flavor and nutrients.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 can coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the cauliflower in the oven for 25-30 minutes until golden brown.
- In a large pot, heat some olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder and cumin, cooking for an additional minute.
- Add the chickpeas, coconut milk, and vegetable broth to the pot, bringing it to a simmer.
- Once the cauliflower is done roasting, add it to the pot and stir to combine.
- Let the curry simmer for 10-15 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by adding chili powder or fresh chilies.
- This dish can be served with rice or naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Cauliflower, Chickpea Curry, Vegan Curry, Indian Cuisine