Cauliflower, Chickpea And Chard Curry Recipe

Name: Cauliflower, Chickpea And Chard Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, peeled and finely diced; 1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped; 1 knob of ginger, peeled and finely chopped; 2 tablespoons olive oil; 1 tablespoon fennel seeds; 1 teaspoon crushed coriander seeds; 1 teaspoon ground coriander seeds; 1 teaspoon ground cumin seeds; 1 teaspoon ground turmeric; 1 tablespoon mustard seeds; 1/3 teaspoon ground chili flakes (if you like your curries hot, add a little more); 2 medium carrots, peeled and cut into 1/3-inch cubes; 3 stalks celery, cut into 1/3-inch cubes; 1 large head cauliflower, cut into florets; 1 (12-ounce) can light coconut milk; 1 (12-ounce) can crushed tomatoes; 3 teaspoons white wine vinegar; 1 1/2 cups water, divided; 1 bunch chard, washed and shredded; 1 (15-ounce) can chickpeas, well drained; Salt and freshly ground black pepper to taste; Steamed rice, for serving

Servings: persons

1 red onion, peeled and finely diced
1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped
1 knob of ginger, peeled and finely chopped
2 tablespoons olive oil
1 tablespoon fennel seeds
1 teaspoon crushed coriander seeds
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground turmeric
1 tablespoon mustard seeds
1/3 teaspoon ground chili flakes (if you like your curries hot, add a little more)
2 medium carrots, peeled and cut into 1/3-inch cubes
3 stalks celery, cut into 1/3-inch cubes
1 large head cauliflower, cut into florets
1 (12-ounce) can light coconut milk
1 (12-ounce) can crushed tomatoes
3 teaspoons white wine vinegar
1 1/2 cups water, divided
1 bunch chard, washed and shredded
1 (15-ounce) can chickpeas, well drained
Salt and freshly ground black pepper to taste
Steamed rice, for serving

1
In a heavy-bottomed saucepan, saute the onion, cilantro roots (reserve the leaves), and ginger in olive oil over medium heat until the onions are translucent, about 2-3 minutes.
2
Add all the dry spices and stir until the mixture is fragrant, approximately 1-2 minutes.
3
Lower the heat and add the carrot, celery and cauliflower, along with the coconut milk, tomatoes, vinegar and 1 cup water.
4
Simmer for 20-25 minutes, until the vegetables are tender but still have a slight bite to them.
5
Place the chard into a medium-size saucepan along with the remaining 1/2 cup water and bring it to a boil with the lid on.
6
Simmer for 2 more minutes, then remove the pan from the heat and let it steam (with the lid on) for another 3 minutes.
7
Add the chard to the curry along with the chickpeas.
8
Before serving, throw in a small handful of roughly chopped cilantro leaves.
9
Adjust the seasoning with a little salt and pepper.
10
Serve with steamed rice.

209

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 red onion, peeled and finely diced, 1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped, 1 knob of ginger, peeled and finely chopped, 2 tablespoons olive oil, and more.

Yes, Cauliflower, Chickpea And Chard 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!

Cauliflower, Chickpea And Chard Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions