Cauliflower And Chickpea Curry
This aromatic and flavorful curry is a delightful blend of spices and textures that come together in every luscious bite. Toasted cumin, coriander, fenugreek, and fennel seeds create a mouth-watering base mixed with a variety of warm seasonings. Tender cauliflower and hearty chickpeas simmered in a creamy coconut milk broth result in a comforting and nourishing dish. Finish off with your preferred toppings to customize this dish to your liking. Enjoy this satisfying curry with some fluffy brown rice or a side of chapati for a wholesome and satisfying meal.
— Constant Cookbook
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fenugreek
- 1 teaspoon fennel seeds
- 2 pieces clove
- 4 teaspoons turmeric
- 2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½teaspoon black pepper
- ¼ teaspoon cardamom
- ¼ teaspoon celery seeds
- 1 tablespoons olive oil
- 1 small head cauliflower
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 cup full-fat coconut milk
- 1-2 cups low sodium vegetable broth
- 1 cup chickpeas (drained and rinsed if using canned)
- *red pepper flakes
- Brown Rice
- Cilantro
- Greek Yogurt
- Chutney
- Chapati
Instructions
- Combine cumin, coriander, fenugreek, and fennel seeds in a skillet and toast over medium heat until fragrant, 2 to 3 minutes. Once toasted, add the spices along with the cloves to a grinder or mortar/pestle. Grind until combined.
- Transfer ground spices to a bowl along with remaining spices. Stir until well combined, set aside.
- Cut cauliflower into bite-sized pieces, about 3 to 4 cups total. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, 1/2 teaspoon salt, and pinch red pepper flakes. Stir until well combined. Then add 1 cup coconut milk, 1 cup vegetable broth and chickpeas. Bring to a boil. Reduce to a simmer and let cook for 20 to 30 minutes. While cooking, add more vegetable broth as need to keep a desired consistency.
- Serve with brown rice and your favorite toppings.
Cook Time
30M
Prep Time
PT20M
Yield
2-4
Nutrition
- Calories: 263 calories
- Sugar Content: 3.5
- Sodium Content: 437
- Fat Content: 17.9
- Carbohydrate Content: 22.9
- Fiber Content: 7
- Protein Content: 7.9
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