This curried cauliflower chickpeas recipe is a delightful blend of flavors and textures, perfect for a hearty and healthy meal. The combination of tender cauliflower and protein-packed chickpeas simmered in a rich, spiced coconut milk sauce makes for a satisfying dish that is both vegan and gluten-free.
When preparing this recipe, you might need to pick up a few items that aren't always found in every pantry. Curry powder and ground cumin are essential for achieving the dish's signature flavor. Additionally, coconut milk adds a creamy texture and subtle sweetness, which is crucial for balancing the spices. Make sure to get fresh cilantro for garnishing, as it adds a burst of freshness to the final dish.
Ingredients For Curried Cauliflower Chickpeas Recipe
Cauliflower: A cruciferous vegetable cut into florets, providing a tender texture and mild flavor.
Chickpeas: Also known as garbanzo beans, these legumes add protein and a slightly nutty taste.
Olive oil: Used for sautéing, it adds a rich, fruity flavor to the dish.
Onion: Adds sweetness and depth when cooked until translucent.
Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.
Curry powder: A blend of spices that gives the dish its distinctive, warm flavor.
Ground cumin: Adds an earthy, slightly spicy note to the curry.
Coconut milk: Creates a creamy, rich base for the sauce with a hint of sweetness.
Vegetable broth: Adds depth and helps to simmer the ingredients to tenderness.
Salt: Enhances the flavors of all the ingredients.
Pepper: Adds a touch of heat and balances the flavors.
Cilantro: Freshly chopped, it provides a bright, fresh garnish to the finished dish.
Technique Tip for This Recipe
To enhance the flavor of this dish, toast the curry powder and ground cumin in the skillet for a minute before adding the onion and garlic. This will release their essential oils and deepen the spices' aroma, giving your curried cauliflower chickpeas a richer taste.
Suggested Side Dishes
Alternative Ingredients
cauliflower - Substitute with broccoli: Broccoli has a similar texture and can absorb the flavors of the curry just as well as cauliflower.
chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor that complements the curry spices.
olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that pairs well with the curry and enhances the overall dish.
onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different depth to the dish.
garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it is less pungent.
curry powder - Substitute with garam masala: Garam masala has a different blend of spices but can still provide a rich, aromatic flavor to the dish.
ground cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the curry spices.
coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture, though it will be less rich and coconut-flavored.
vegetable broth - Substitute with chicken broth: If not strictly vegetarian, chicken broth can add a deeper flavor to the dish.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the curry.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish, providing a different flavor profile.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note without the distinct cilantro flavor.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the curried cauliflower chickpeas to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the cooled curried cauliflower chickpeas into an airtight container. Make sure the container is large enough to hold the entire dish without squishing the cauliflower florets.
Store the container in the refrigerator. The dish will keep well for up to 4 days, maintaining its flavor and texture.
For longer storage, consider freezing. Place the curried cauliflower chickpeas in a freezer-safe container or heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
When ready to enjoy, thaw the frozen curried cauliflower chickpeas in the refrigerator overnight. This slow thawing process helps retain the dish's texture and flavor.
Reheat the dish in a skillet over medium heat, adding a splash of vegetable broth or coconut milk if needed to maintain its creamy consistency. Stir occasionally to ensure even heating.
Alternatively, you can reheat the dish in the microwave. Place the curried cauliflower chickpeas in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
Garnish with fresh cilantro just before serving to add a burst of freshness and color to the reheated dish.
How to Reheat Leftovers
Stovetop Method:
- Place a skillet over medium heat.
- Add a splash of vegetable broth or coconut milk to prevent sticking.
- Add the leftover curried cauliflower chickpeas to the skillet.
- Stir occasionally, heating for about 5-7 minutes until warmed through.
- Garnish with fresh cilantro before serving.
Microwave Method:
- Transfer the curried cauliflower chickpeas to a microwave-safe dish.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Heat on high for 2-3 minutes, stirring halfway through.
- Check the temperature and heat in 30-second increments if needed.
- Garnish with fresh cilantro before serving.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the curried cauliflower chickpeas in an oven-safe dish.
- Cover the dish with aluminum foil to retain moisture.
- Bake for 15-20 minutes, stirring halfway through.
- Garnish with fresh cilantro before serving.
Instant Pot Method:
- Set the Instant Pot to the sauté function.
- Add a splash of vegetable broth or coconut milk.
- Add the leftover curried cauliflower chickpeas to the pot.
- Stir occasionally, heating for about 5 minutes until warmed through.
- Garnish with fresh cilantro before serving.
Best Tools for This Recipe
Large skillet: A wide, flat-bottomed pan used for sautéing the onions, garlic, and spices, as well as simmering the entire dish.
Cutting board: A sturdy surface to safely chop the cauliflower and dice the onion.
Chef's knife: A sharp knife for cutting the cauliflower into florets and dicing the onion.
Garlic press: A tool to easily mince the garlic cloves.
Measuring spoons: Used to measure out the olive oil, curry powder, and ground cumin accurately.
Measuring cup: Used to measure the coconut milk and vegetable broth.
Can opener: A tool to open the can of chickpeas.
Colander: Used to drain and rinse the chickpeas.
Wooden spoon: A utensil for stirring the ingredients as they cook.
Ladle: Used to serve the finished curried cauliflower and chickpeas.
Serving bowl: A bowl to present the finished dish.
Fresh cilantro: Chopped and used as a garnish before serving.
How to Save Time on Making This Recipe
Pre-cut vegetables: Buy pre-cut cauliflower florets and pre-diced onion to save prep time.
Use canned chickpeas: Opt for canned chickpeas instead of cooking dried ones to cut down on cooking time.
Batch cook: Double the recipe and freeze portions for quick future meals.
Pre-mix spices: Combine curry powder and ground cumin in advance to streamline the cooking process.
One-pot cooking: Use a large skillet to minimize cleanup and cooking time.
Curried Cauliflower Chickpeas Recipe
Ingredients
Main Ingredients
- 1 head Cauliflower cut into florets
- 1 can Chickpeas drained and rinsed
- 1 tablespoon Olive Oil
- 1 medium Onion diced
- 2 cloves Garlic minced
- 1 tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- 1 cup Coconut Milk
- 1 cup Vegetable Broth
- to taste Salt and Pepper
- 1 tablespoon Fresh Cilantro chopped, for garnish
Instructions
- 1. Heat olive oil in a large skillet over medium heat.
- 2. Add diced onion and cook until translucent, about 5 minutes.
- 3. Stir in minced garlic, curry powder, and ground cumin. Cook for another minute.
- 4. Add cauliflower florets and cook for 5 minutes, stirring occasionally.
- 5. Pour in coconut milk and vegetable broth. Bring to a simmer.
- 6. Add chickpeas, salt, and pepper. Simmer for 15-20 minutes, until cauliflower is tender.
- 7. Garnish with fresh cilantro before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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