Recipe | Cauliflower and Chickpea Coconut Curry

Cauliflower and Chickpea Coconut Curry
The nice thing about moving from the frigid Midwest to the South is that you can gloat to all your family and friends back home about the weather when fall starts. “Oh, it snowed there today? That’s nice. It’s 70 here.” (Yes, I am a terrible person.) But a week or two ago, when I saw people posting pictures of the first snow of the year on Facebook, I felt a little bit jealous. Could it really be? Do I miss snow?!

The last winter we spent in Wisconsin, I pretty much had a mental break over the weather. I worked on the University of Wisconsin campus and I took the bus to work, which meant that I had to walk several blocks to my building everyday in the wee early hours of the morning. And those wee early hours were cold! The wind and the snow and the sub-zero temperatures would make my face ache and by the time I got to the office, my toes would always be numb no matter how many pairs of socks I layered on. I was done! Done with winter!

Cauliflower and Chickpea Coconut Curry But now I feel a little nostalgic for it. Maybe not for the cold weather itself, but for looking out the window and watching the snow fall. And for that feeling of relief that hits you when you enter a warm building after being out in the cold. And for hot stews and curries on cold winter nights! On the worst of the winter days, I’d get home from work, put on my pajamas, and throw together a quick pot of soup or curry. I guess it’s that cozy, bundled up feeling that I miss. So I tried to remedy that with this Cauliflower and Chickpea Coconut Curry.

This is one of those recipes that I never needed a recipe for. Sometimes I’d make it with chickpeas only, other times I’d put different vegetables in it. It’s easy like that. It’s not a spicy curry and the creamy coconut sauce makes it perfect for serving over rice or with a side of naan. This curry is a heaping pot of winter comfort food—even if your winters involve sunny 60 degree days.

Cauliflower and Chickpea Coconut Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Cauliflower and Chickpea Coconut Curry

An easy coconut curry made with chickpeas and cauliflower.

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-inch ginger, peeled and minced
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (14-ounce) can coconut milk
  • 1 medium head cauliflower, broken into florets
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • Cooked rice or naan for serving

Instructions

  1. Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.
http://ohmyveggies.com/recipe-cauliflower-chickpea-coconut-curry/

Kiersten

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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Comments

  1. Glynis says

    Made this today and I’m also a spice fan – when I took the lid off for the last 5 minutes I added some dried chills and it gave it a really nice kick!

  2. Claire says

    It would be helpful to have the steps listed individually, rather than clumped together as #1. Putting everything into one step makes it harder to follow this recipe.

  3. Agree w. Claire says

    Instructions

    1. Start your rice if accompanying the dish.

    2. Over medium heat, heat the coconut oil in a large Dutch oven. Wait for it to get hot (test with sample pieces for a sizzle sound if needed).

    3. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.

    4. Stir in the spices and cook until they’re fragrant, about 1 minute.

    5. Add the chickpeas, tomatoes, coconut milk, and cauliflower.

    6. Increase the heat to medium-high and bring to a boil.

    7. Then reduce heat to low, cover, and simmer for 15 minutes.

    8. Uncover and cook 5 minutes more, or until sauce has thickened slightly.

    9. Start your frozen Naan bread in the toaster oven.

    10. Season with salt and pepper to taste and garnish each serving with cilantro after plating.

  4. Lovely idaho says

    Made this tonight and the whole family went cookoo for it! I added sliced carrots to the dish as well as some coconut nectar and topped it off with some shredded coconut, which my kids adore. There’s only a small serving left for tomorrow’s lunch. (Lucky me!)

  5. Hajar says

    Our family made this many times. It makes rounds in the dinner menu often. We serve it with coconut rice and freshly made flat bread. Leftovers don’t exsist!

  6. Jaimie says

    Tested this recipe yesterday to use for car camping. It will work perfectly since it’s a one pot dish. Very flavorful, although I will add a jalapeño or two in the future. I followed the recipe except substituted a 28 ounce can of whole tomatoes for the two cans of diced and it worked fine. I just broke the tomatoes up by hand before adding.

    • Kiersten says

      It’s definitely not a spicy curry, so jalapeños or dried chili peppers are perfect for adding some heat. I’m glad you enjoyed the recipe!

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