Cauliflower Chickpea Curry

Cauliflower Chickpea Curry

A super simple, yet vibrant curry bowl!

A bowl of cauliflower chickpea curry is just what i need on a crips fall night! Quick to throw together, serve with some rice – delish!

Serves: 2

  • 1 cup brown rice
  • 2 tbsp olive oil
  • ½ red onion
  • 2 garlic cloves
  • ½ tsp ginger
  • ½ tsp coriander
  • 1 tsp masala
  • 1.5 tsp turmeric
  • salt to taste
  • pinch of chili flakes
  • 7 oz canned diced tomatoes
  • 1.5 cup veggie broth
  • ½ head cauliflower - cut into florets
  • 1 can chickpeas-rinsed
  • 1 cup green peas
  • huge handful of spinach
  1. Cook rice by bringing 2-1/4 cups water to a boil, then add the rice & cover. Simmer for 45 minutes, then take off heat & keep covered for another 15 minutes.
  2. Add the olive oil, onion, garlic & ginger until fragrant. Add the coriander, masala, turmeric, salt and chili flakes, cook for another few minutes until fragrant.
  3. Add the tomatoes and broth & bring to a boil for a few minutes. Add the cauliflower & chickpeas, then cover and simmer for 5 minutes. Add in the peas & cook until the cauliflower has softened (about 3-5 minutes). Turn off the heat and stir in the spinach.
  4. Scoop some rice & curry into a bowl, then top of with torn fresh herbs.


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