One-Pot Wonders

Cauliflower and chickpeas curry

July 15, 2019
Photo by Tasty and Frenchy
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

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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!

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