One-Pot Wonders

Cauliflower and Chickpeas Curry

July 15, 2019
1 Ratings
Photo by Tasty and Frenchy
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

I chose cauliflower because it’s large and with one, I have a dish for some days. But it’s also a “light” and healthy vegetable with few flavor, all the spices stand out and it’s a pure pleasure. —Tasty and Frenchy

What You'll Need
  • 1 cup cauliflower
  • 15 ounces chickpeas
  • 1 onion
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 tablespoon curry powder
  • 13 ounces coconut milk
  • 1 handful cilantro
  • 3 tablespoons olive oil
  • salt and pepper
  • 15 ounces petite diced tomatoes
  1. Chop the onion in small pieces. Rinse the cauliflower and cut it in pieces. Drain and rinse the chickpeas.
  2. In a big saucepan, add the olive oil on medium heat. Add the onion, garlic powder, curry powder, cumin powder and sauté for 5 minutes by mixing. Add the cauliflower and stir. Sauté for 5 minutes.
  3. Add the tomato sauce, chickpeas and coconut milk. Salt and pepper and mix regularly. Let cook for 20 minutes or until de cauliflower is well cooked. If it's a little longer, do no hesitate to add some water.
  4. Serve with rice, quinoa or whatever you want!

See what other Food52ers are saying.

1 Review

Holly S. February 4, 2021
Just made this! A head of cauliflower yielded more like 3-4 cups, so I doubled the spices and all was good. I was ready to need to add more liquid, but didn't need to—I think using only 1 cup of cauliflower with the recipe would have too liquid-y. And speaking of which, I would recommend a cocotte, not a big saucepan. Enjoy!