ONE-POT SPICY CAULIFLOWER AND CHICKPEA CURRY
This One-Pot Spicy Cauliflower and Chickpea Curry is a deliciously warming and satisfying dish packed with plant-based protein, fibre and aromatic spices. The combination of chickpeas and cauliflower absorbs the rich coconut milk and curry powder, creating a creamy texture by adding olive oil and a spicy dish that is hearty and nutritious. This quick and one-pot recipe is perfect for busy weeknights, meal preparation or a healthy vegan meal. Enjoy one-pot spicy cauliflower and chickpea curry as a standalone dish or serve it with steamed rice, naan or quinoa for a complete meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Low Fat, Healthy
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for One-Pot Spicy Cauliflower and Chickpea Curry:
- 40 grams | 1.41 ounces | ¼ cup cooked chickpeas, drained and rinsed
- 50 grams | 1.76 ounces | ½ cup cauliflower florets
- 1 gram | 0.04 ounces | ½ teaspoon curry powder
- 1 gram | 0.04 ounces | ½ teaspoon garlic, minced
- 37 millilitres | 1.25 fluid ounces | 2½ tablespoons olive oil
- 120 millilitres | 4.06 fluid ounces | ½ cup coconut milk
- 30 millilitres | 1.01 fluid ounces | 2 tablespoons water or low-sodium vegetable stock, as needed
- 1 gram | 0.04 ounces | ¼ teaspoon fine sea salt or to taste (optional)
- 1 gram | 0.004 ounces | pinch black pepper to taste (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 450.2 kilocalories
- Fat: 29.6 grams
- Saturated Fat: 22.1 grams
- Carbohydrate: 38.4 grams
- Sugar: 6.4 grams
- Sodium: 43.5 milligrams
- Fibre: 7.7 grams
- Protein: 13.8 grams
- Calcium: 68.4 milligrams
- Iron: 6.3 milligrams
- Potassium: 784.9 milligrams
PREPARATION
- Heat The Oil: Set a medium non-stick pan over medium heat. Add olive oil and warm for 30 seconds until shimmering.
- Sauté The Garlic: Stir in minced garlic and cook 30 seconds until fragrant to avoid browning.
- Add The Vegetables: Add cauliflower florets and chickpeas, and toss for 1 minute so everything is lightly coated.
- Season With Spices: Sprinkle curry powder and stir 30 seconds to bloom the spice in the oil.
- Pour In The Coconut Milk: Add coconut milk plus 2 tablespoons water or stock, stir and bring to a gentle simmer in 30 seconds.
- Cook Until Tender: Cover and simmer 9 minutes, stirring once halfway, until the cauliflower is soft and the sauce is creamy. Adjust with a splash of water if the sauce gets too thick.
- Finish And Serve: Taste it and add salt and pepper if needed and a squeeze of citrus. Serving hot and pairing with rice makes one-pot spicy cauliflower and chickpea curry extra comforting.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Extra Heat: A pinch of red chilli flakes or a chopped green chilli lifts one-pot spicy cauliflower and chickpea curry without overpowering it.
- Thicker Consistency: Simmer uncovered for 1 to 2 minutes to reduce and concentrate the sauce.
- Balanced Flavours: A tiny pinch of sugar can soften the edges of the spice if desired.
- Protein Boost: Stir through extra chickpeas or cubes of pan-seared tofu at the end.
- Serve With Grains: Brown rice, quinoa or warm flatbread each complements the creamy sauce.
VARIATIONS
- Vegetable Mix: Fold in baby spinach or diced bell peppers during the last 2 minutes. They suit one-pot spicy cauliflower and chickpea curry
- Low-Fat Option: Use light coconut milk and simmer a little longer to achieve body.
- Nutty Twist: Scatter toasted cashews or almonds just before serving.
- Tomato Base: Add ¼ cup diced tomatoes with the coconut milk for tang and colour.
- Citrus Touch: Finish with lemon or lime zest to brighten one-pot spicy cauliflower and chickpea curry.
PREPPING AND STORAGE
- Refrigeration: Cool promptly and store it in an airtight container for up to 3 days. The rested flavours make one-pot spicy cauliflower and chickpea curry even more rounded on day two.
- Freezing: Freeze for up to 2 months and thaw overnight in the refrigerator.
- Reheating: Warm gently over medium heat, adding a splash of water or stock to restore a silky consistency.
