30 Minute Cauliflower & Chickpea Curry Recipe

Name: 30 Minute Cauliflower & Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Cooked Brown Rice Or Basmati Rice; 1 Tablespoon Olive Oil; 1 Yellow Onion, Diced; 1 Tablespoon Sugar; 3 cloves Garlic, Minced; 1 Tablespoon Grated Ginger; 2 teaspoons Balsamic Vinegar; 1 Tablespoon Curry Powder; 1 teaspoon Ground Cumin; 1/4 teaspoons Cayenne Pepper; 2 cups Low Sodium Vegetable Broth; 1 head Cauliflower, Cut Into Florets (approximately 6 Cups); 1 can (14 Oz. Size) Chickpeas, Rinsed And Drained; 1 cup Unsalted Cashews; 1/2 cups Golden Raisins; Salt And Pepper, to taste; Cilantro Or Parsley For Garnish

Servings: persons

4 cups Cooked Brown Rice Or Basmati Rice
1 Tablespoon Olive Oil
1 Yellow Onion, Diced
1 Tablespoon Sugar
3 cloves Garlic, Minced
1 Tablespoon Grated Ginger
2 teaspoons Balsamic Vinegar
1 Tablespoon Curry Powder
1 teaspoon Ground Cumin
1/4 teaspoons Cayenne Pepper
2 cups Low Sodium Vegetable Broth
1 head Cauliflower, Cut Into Florets (approximately 6 Cups)
1 can (14 Oz. Size) Chickpeas, Rinsed And Drained
1 cup Unsalted Cashews
1/2 cups Golden Raisins
Salt And Pepper, to taste
Cilantro Or Parsley For Garnish

1
1.
2
Cook rice according to package instructions.
3
2.
4
In a large saucepan, heat the oil over medium-high heat.
5
Add onion and sugar.
6
Saute for 6 minutes, or until the onions are soft and translucent.
7
Add the garlic, ginger, balsamic vinegar, curry powder, cumin and cayenne.
8
Stir until the spices and onion form a paste.
9
Whisk in the vegetable broth.
10
3.
11
Add cauliflower florets and chickpeas.
12
Bring curry to a boil and then reduce to a simmer.
13
Cook for 15 minutes on low-medium heat.
14
Add the cashews and raisins.
15
Cook for 5 more minutes.
16
Season with salt and pepper (about 1/4 teaspoon each).
17
4.
18
Serve curry over rice.
19
Garnish with fresh chopped parsley or cilantro.

956

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups Cooked Brown Rice Or Basmati Rice, 1 Tablespoon Olive Oil, 1 Yellow Onion, Diced, 1 Tablespoon Sugar, and more.

Yes, 30 Minute Cauliflower & Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

30 Minute Cauliflower & Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions