Save It
Saved
Sometimes a single ingredient, a garnish, can turn a dish from meh to Wow.
In the case of this cauliflower chickpea curry, that ingredient is cilantro. I’ve been meaning to experiment with a curry using cauliflower and chickpeas for months.
When we finally got around to it, the result was okay, but nothing special. Frustrated, I tossed a handful of chopped cilantro into what we had made—a braise of cauliflower, chickpeas, onions, curry, and tomatoes.
The ingredients that minutes before had failed to inspire were now dazzling. It’s as if the cilantro had woken everyone up and pulled them onto the dance floor.
What’s happening? I’m guessing one reason is that the cilantro is playing the role of a bitter, like parsley, kale, or green onion greens.
The bitter greens fire up the bitter sensors in our mouths and the flavor of everything brightens. In any case, with the cilantro, this curry is fast, easy, and delightful. (Great with Basmati Rice with Peas and Mint.)
Cauliflower Chickpea Curry Recipe
For those of you who simply cannot tolerate cilantro, I would recommend slicing some arugula and adding that to the curry as it cooks, or toss with fresh chives or thinly sliced onion greens. It won't be the same, but the greens will help brighten the dish.
Ingredients
- 1 tablespoon extra virgin olive oil or vegetable oil
- 2 teaspoons of yellow curry powder
- 1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion)
- 1-inch piece of ginger root, peeled and grated (1 teaspoon grated)
- 1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained)
- 1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower)
- 1 15-ounce can of whole, peeled tomatoes
- 1 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/2 cup water
- 1/2 cup (packed) roughly chopped cilantro (leaves and young stems)
- 2 teaspoons minced fresh mint leaves
Method
1 Sauté curry powder and onion: Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant.
Add the sliced onion, toss with the curried oil. Let cook until softened about 6 to 8 minutes.
2 Add ginger, chickpeas, tomatoes, cauliflower, bay leaf, salt, pepper, water: Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything.
Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can.
Add the cauliflower florets, the salt, pepper, bay leaf, and water.
3 Simmer until cauliflower is cooked through: Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.
4 Toss with cilantro and mint to serve: Remove from heat. Toss with fresh chopped cilantro and minced mint.
Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan option).
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Links:
Roasted Cauliflower and Chickpeas with Lemon-Dijon Dressing from Dishing Up the Dirt
Roasted Cauliflower and Chickpeas with Harissa from Family Style Food
Curried Cauliflower and Chickpea Soup from Dishing Up the Dirt
Cauliflower Chickpea Cashew Curry from The Curvy Carrot
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Cauliflower Chickpea Curry
This was delicious! Thank you. We had it for dinner last night with red lentil dal and basmati rice. It was easy and hit the spot. I added 2 tsp of tahini to make it creamier. I am trying to be S.O.S. free, that is sugar, oil, salt free…but we needed that little bit of fat. This is such a great SOS recipe.
xxxxxyyyyy
The cauliflower took much longer than 18 minutes to cook for me. (At least half an hour) Maybe I made the pieces too big or lowered the heat too much?
Perhaps!
Yes, must make it smaller. Maybe you like your cauliflower cooked softer.
Just about to serve my test meal. My pantry is somewhat temperamental so I didn’t have whole canned tomatoes (used fresh as very small pieces) or bay leaves (used fenugreek leaves.) Also added garlic. Coriander leaves are a good ingredient. The curry powder I found was a bit too chilly, but overall an excellent meal (my wife agrees.)
Tasted, ate and licked the plate.
So glad you both liked this, Petri!
This was really good! I doubled (at least!) the amount of fresh ginger, but otherwise followed the recipe as stated. I’ll make again!
xxxxxyyyyy
I’m so glad you liked it Lisa!
Really brilliant nutritious recipe; used arugula instead of cilantro; still strong peppery flavour; wonderful dish!
xxxxxyyyyy