Description
Fragrant cauliflower curry with chickpeas brings Indian spice magic to your dinner table. Creamy coconut sauce, tender cauliflower, and protein-packed chickpeas promise a soul-warming meal packed with rich, complex flavors you’ll crave.
Ingredients
Scale
Vegetables and Protein:
- 1 large cauliflower, cut into bite-sized florets
- 1 15-ounce (425 grams) can chickpeas, rinsed and drained well
- 1/2 medium red onion, diced
- 1 small serrano pepper, sliced
Spices and Seasonings:
- 1 tablespoon curry powder
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced or chopped
- 3/4 teaspoon salt
- Fresh cracked pepper to taste
Liquid and Finishing Ingredients:
- 2 tablespoons grapeseed oil
- 1 14-ounce (397 grams) can diced tomatoes
- 1 14-ounce (397 grams) can coconut milk (full-fat)
- 2–3 teaspoons agave nectar
- 1 lime, juiced
- 1/3 cup cilantro, chopped
Optional Serving:
- Naan
- Rice (about 3 cups cooked)
Instructions
- Arrange oven rack to middle position and heat to 450°F. Scatter cauliflower florets across a rimmed baking sheet, generously coating with oil and seasoning. Roast for 15-20 minutes, rotating midway to ensure even caramelization and tenderness.
- Create flavor foundation by sautéing onions in a large pan until translucent and glassy. Introduce serrano peppers, allowing them to soften and release their subtle heat.
- Infuse aromatic elements by adding garlic and ginger, stirring rapidly to prevent burning. Sprinkle curry powder and toast briefly to awaken its complex spice profile.
- Incorporate tomatoes, agave nectar, and salt, allowing ingredients to meld and develop depth. Stream coconut milk into the mixture, reducing gently without aggressive boiling.
- Transform sauce texture by blending until silky smooth or maintaining rustic consistency. Return sauce to pan, introducing chickpeas and brightening with fresh lime juice.
- Gently fold roasted cauliflower into the spiced sauce, ensuring each floret becomes thoroughly coated. Adjust seasoning with additional salt or pepper to taste.
- Present curry atop fluffy rice, generously garnishing with fresh cilantro. Complement the dish with warm naan bread and zesty lime wedges for a complete culinary experience.
Notes
- Roast cauliflower until edges are crispy and golden for added depth of flavor and texture contrast in the curry.
- Adjust heat levels by controlling serrano pepper quantity or substituting with milder jalapeños for sensitive palates.
- Consider making this dish vegan-friendly by ensuring all ingredients like agave and coconut milk are plant-based certified.
- Prep ingredients beforehand to streamline cooking process and ensure smooth, stress-free meal preparation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 365
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg