Looking for a quick and delicious weeknight dinner that packs a punch of flavor? Look no further than this delectable Chickpea Cauliflower Coconut Curry! With its rich, creamy coconut base and aromatic spices, this Indian-inspired dish is not only a feast for the senses but also a breeze to prepare. In just 30 minutes, you can whip up a satisfying meal that serves four, making it perfect for family dinners or meal prep for the week ahead. Trust us, once you try this curry, it will become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained
- 1 head cauliflower, chopped
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Prepare all ingredients by draining the chickpeas, chopping the cauliflower into bite-sized florets, dicing the onion, and mincing the garlic.
- Heat a large skillet or deep pan over medium heat. Add a splash of oil and sauté the diced onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Sprinkle curry powder over the onion and garlic mixture, stirring to coat and toast the spices for about 1 minute, which will enhance their depth of flavor.
- Pour in the coconut milk, stirring to combine with the spiced onion base, creating a creamy sauce foundation for the curry.
- Add the chopped cauliflower and drained chickpeas to the pan, gently stirring to coat them in the coconut milk sauce.
- Reduce heat to low-medium, cover the pan, and simmer for 15-20 minutes, or until the cauliflower is tender but not mushy, stirring occasionally.
- Season with salt to taste, adjusting the seasoning as needed to balance the flavors.
- Once the cauliflower is cooked and the sauce has thickened slightly, remove from heat.
- Serve hot over cooked rice, garnishing generously with fresh chopped cilantro for a burst of color and fresh flavor.
Tips
- Prep Ahead: To save time during the week, chop your cauliflower and onions in advance. Store them in airtight containers in the fridge for easy access when you're ready to cook.
- Customize Your Spice Level: If you love heat, consider adding a pinch of cayenne pepper or some chopped green chilies along with the garlic for an extra kick.
- Add More Veggies: Feel free to toss in other vegetables like spinach, bell peppers, or peas to boost the nutritional value and add more color to your curry.
- Perfect Rice Pairing: Serve your curry over fluffy basmati or jasmine rice for the ultimate comfort meal. You can also use quinoa for a healthier grain option.
- Garnish Generously: Don’t skimp on the fresh cilantro! It adds a refreshing contrast to the rich curry and enhances the overall presentation.
- Leftovers Love: This curry tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to three days or freeze for later enjoyment.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
