This Cauliflower and Chickpea Curry recipe is a wonderful combination of spices and textures, creating a delightful dish that’s perfect for any meal.

Cauliflower and Chickpea Curry

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can diced tomatoes
• 1 can coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add onions and sauté until golden brown.
2. Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
3. Add cauliflower florets, chickpeas, diced tomatoes, and coconut milk. Season with salt and pepper. Stir well.
4. Cover and simmer for 15-20 minutes until the cauliflower is tender.
5. Adjust seasoning if needed. Garnish with fresh cilantro and serve hot with rice or naan.

Preparation Time: 10 minutes

Yields: 4 servings

Nutritional Information: Calories: 320 | Fat: 18g | Carbohydrates: 30g | Protein: 12g