Chickpea and Cauliflower Curry Recipe

Name: Chickpea and Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon grapeseed oil; ¼ cup chopped onion; ½ cup water; ½ cup canned chick-peas; ½ cup cauliflower floret; ¼ cup baby carrots; 1 tablespoon dried currants or 1 tablespoon raisins; ¼ teaspoon ground cinnamon; ¼ teaspoon curry powder; ⅛ teaspoon ground turmeric; 1 tablespoon light unsweetened coconut milk; 2 tablespoons plain fat free Greek yogurt

Servings: persons

1 teaspoon grapeseed oil
¼ cup chopped onion
½ cup water
½ cup canned chick-peas
½ cup cauliflower floret
¼ cup baby carrots
1 tablespoon dried currants or 1 tablespoon raisins
¼ teaspoon ground cinnamon
¼ teaspoon curry powder
⅛ teaspoon ground turmeric
1 tablespoon light unsweetened coconut milk
2 tablespoons plain fat free Greek yogurt

1
Heat the oil in a small saucepan over medium heat for about 1 minute.
2
Add the onion and cook about 1 minute, or until softened.
3
Reduce to low heat.
4
Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric and coconut milk.
5
Stir to combine.
6
Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
7
Season with salt and freshly ground black pepper to taste.
8
Serve topped with yogurt and garnish with additional cinnamon, if desired.

kcal

Calories

Carbs

Protein

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

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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 12 ingredients. The key ingredients include: 1 teaspoon grapeseed oil, ¼ cup chopped onion, ½ cup water, ½ cup canned chick-peas, and more.

Yes, Chickpea and Cauliflower 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!

Chickpea and Cauliflower Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions