Cauliflower and Chickpea Curry
A hearty, one-pot curry with tender cauliflower and protein-packed chickpeas in a spiced tomato-onion sauce. Ready in about 35 minutes, this is a comforting weeknight dinner that's both vegetarian and gluten-free.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
Ingredients
- 1 head cauliflower
- 1 can (15 oz) chickpeas
- 1 medium onion
- 2 medium tomato
- 2 tbsp curry powder
- 2 tbsp olive oil
- 1 tsp salt
- ¼ cup cilantro
Instructions
- 1
Cut the 1 head cauliflower into small florets and dice the 1 onion. Heat 2 tbsp olive oil in a large skillet over medium heat.
- 2
Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in 2 tbsp curry powder and cook for 1 minute until fragrant.
- 3
Add the cauliflower florets and 2 chopped tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the cauliflower starts to brown.
- 4
Drain and rinse the chickpeas, then add them to the skillet along with 1 cup water and 1 tsp salt. Bring to a simmer.
- 5
Cover and cook for 15-20 minutes, until the cauliflower is tender when pierced with a fork. Stir occasionally.
- 6
Remove from heat and stir in the chopped cilantro. Serve hot with rice or naan.
Tools you’ll need
- large skillet with lid
- knife
- cutting board
- can opener
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