Cauliflower and Chickpea Curry


This fragrant curry is a delicious way to give cauliflower center stage. Packed with the flavors garlic, ginger and coconut milk, it makes an excellent weeknight meal, requiring only one skillet and 30 minutes of cooking. This recipe comes to us from Amber of Homemade Nutrition.

Serves 4

  • 1 teaspoon canola oil
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 garlic clove, chopped
  • 1 teaspoon fresh ginger, finely chopped or grated
  • 1 small head of cauliflower (about 3 1/2 cups), cut into florets
  • 1 cup low sodium cooked chickpeas, rinsed and drained
  • salt and pepper to taste
  • 1 cup low sodium canned crushed tomatoes
  • 1 cup coconut milk
  • chopped cilantro for garnish (optional)

Heat a skillet over medium high heat. Add the oil, garam masala, curry powder, and turmeric and stir for about 30 seconds.

Add the garlic, ginger, cauliflower, and chickpeas, and stir until the cauliflower and beans are evenly coated with the spices, about 2 minutes

Add the crushed tomatoes, coconut milk, salt and pepper, reduce heat to low and simmer for about 25 minutes, stirring occasionally.

Garnish with fresh chopped cilantro. Serve with whole grain naan or pita bread, or over a bed of brown rice.

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Nutrition Information

Cauliflower and Chickpea Curry

Servings per Recipe: 4

Amount per Serving

Calories:  216

Calories from Fat:  121

Total Fat:  13g

Saturated Fat:  9g

Cholesterol:  0mg

Sodium:  308mg

Potassium:  407mg

Carbohydrates:  19g

Dietary Fiber:  5g

Protein:  7g

Sugars:  5g

Vitamin A:  7%

Vitamin C:  58%

Calcium:  3%

Iron:  22%

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