Last Updated on April 15, 2022 by Karen
This Cauliflower and Chickpea Curry simmered in aromatic spices and coconut milk makes for a flavorful, delicious weeknight dinner.
I am currently all about 30-minutes or less meals that pack a ton of flavor. And I’m loving this Cauliflower and Chickpea Curry! It’s healthy, made with simple ingredients, and it’s E-A-S-Y!
This dish is perfect served on its own, served over fluffy rice or quinoa. It’s even better the second day meaning you’ve got lunch without any extra work.
Cauliflower and Chickpea Curry
This Cauliflower and Chickpea Curry simmered in aromatic spices and coconut milk makes for a flavorful, delicious weeknight dinner.
Servings 4
Ingredients
- 1 tbsp vegetable oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 tbsps yellow curry paste
- 1 14 oz-can coconut milk
- 1 cup water more if needed
- 1 medium head cauliflower cut into bite sized florets
- 2 15 oz-cans chickpeas drained and rinsed
- Salt and pepper to taste
- Rice and naan bread for serving
Instructions
- Heat oil in a large saucepan over medium heat. Add onions and cook until soft and translucent. Add garlic and curry paste and cook, stirring, for 1 to 2 minutes until fragrant. Stir in coconut milk, water, cauliflower, and chickpeas.
- Bring to a boil and then simmer covered on low for 15 to 20 minutes, or until the vegetables are tender, stirring occasionally. The sauce should be thickened - add more water if necessary. Season with salt and pepper to taste. Serve with rice and naan bread if desired.
