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4.8 from 30 votes

Easy Cauliflower & Chickpea Curry

Your next favourite veg recipe with cauliflower! Prepared in 25 minutes, this one-pot Cauliflower and Chickpea Curry with Spinach is not only gluten and dairy-free, it is vegan and completely delicious! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Curry, Dinner, Lunch, Main Course, Stew
Cuisine: Asian, Gluten-free, Healthy, Indian, Vegan, Vegetarian
Servings: 4 servings
Calories: 364kcal
Author: Kylie - Curated Life Studio

Ingredients

Curry Spice Blend

  • 1/2 red onion peeled, roughly chopped
  • 4cm fresh ginger root peeled
  • 3 garlic cloves peeled
  • 1 tbsp curry powder
  • 2 tsp turmeric
  • 1 tsp sea salt

Cauliflower & Chickpea Curry

  • 2 tbsp extra virgin olive oil
  • 2 tsp cumin seeds
  • 1 cauliflower washed, broken into small florets
  • 1 cup (250ml) filtered water
  • 1 (400ml) can coconut milk*
  • 1 (400ml) can organic chickpeas
  • 125 g organic spinach washed, roughly chopped
  • handful coriander leaves (cilantro)
  • brown rice to serve (optional)

Instructions

Curry Spice Blend Method

  • In a blender or food processor, blitz the red onion, ginger, garlic, curry powder and turmeric with 5 tbsp of water until a paste is formed. (If you don't have a blender, simply finely chop the onion, garlic and mince the ginger. Continue with the Instructions as usual).

Cauliflower & Chickpea Curry Method

  • In a medium sized pot, warm the extra virgin oil. (Test the temperature of the oil by adding 1 cumin seed, it should crackle). Once the oil is warmed, add the cumin seeds and cook for approximately 1 minute. Add the Curry Spice Blend and cook for 5 minutes until fragrant and no liquid remains.
  • Add the cauliflower florets and stir through the curry paste until well covered. Add the water and coconut milk and bring to a gentle simmer. Cook for approximately 15 minutes until the cauliflower is tender.
  • Add the chickpeas and cook for another 5 minutes. Turn off the heat and stir through the spinach and coriander leaves until wilted.
  • Serve with brown rice. Bon Appétit! :)

Notes

Coconut Milk - For a Cauliflower & Chickpea Curry without coconut milk, substitute with 400ml of soy milk.
Nutrition calculation does not include garnish or brown rice.

Nutrition

Calories: 364kcal | Carbohydrates: 28.9g | Protein: 9.2g | Fat: 26.6g | Saturated Fat: 17.2g | Sodium: 730mg | Fiber: 8.1g | Sugar: 4.2g | Calcium: 124mg | Iron: 7mg