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Huge flavor does not always need hours and hours of time to develop. This delicious chickpea and cauliflower curry is made in one pan and has a huge pop of flavor all in under 20 minutes!

One Pot Chickpea and Cauliflower Curry

Huge flavor does not always need hours and hours of time to develop. This delicious chickpea and cauliflower curry is made in one pan and has a huge pop of flavor all in under 20 minutes!
Course Main Course, Vegetarian
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 71 kcal
Author Mila Furman

Ingredients

  • 1 tbsp olive oil
  • 1 large onion
  • 4 cloves of garlic
  • 1 inch knob of ginger
  • 1 small head of cauliflower chopped into bite size florets
  • 1 can of chickpeas drained *
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • 2 tsp smoked paprika
  • 1 tbsp turmeric
  • chili flakes optional
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 large handful of cilantro roughly copped
  • 1 lime cut up in wedges
  • salt and pepper to taste

Instructions

  1. Place onions, ginger, garlic and 1/2 a cup of water into a blender or a food processor. (You may not need the water in a food processor but you will definitely need it for a blender).*
  2. Puree everything until it is finely chopped.
  3. Heat up olive oil on medium heat in a large pan.
  4. Add the pureed onion mixture to the pan allow to sweat for 2-3 minutes. Do not let it get caramelized.
  5. Add the tomatoes , curry powder, garam masala, paprika, turmeric and chili flakes to the pan. Season with salt and pepper. Combine everything and let it cook for 3-4 minutes.
  6. Add cauliflower and vegetable broth. Let it cook for about 5 minutes until the mixture reduces and the cauliflower is fork tender.
  7. Add in the chickpeas and cilantro.
  8. Taste, season and serve over rice and with lime wedges.

Recipe Notes

1. You can reserve the brine from the chickpeas to make aquaphaba. AKA vegan meringue. Recipe on the way...soon :)
2. You can certainly chop everything up by hand, however I like the homogenous mix that the blender and or food processor gives us plus...IT'S A TOTAL TIME SAVER.
3. If you are out of tomatoes, you can use 3 tbsp of tomato paste instead.

4.  The nutritional information is to be used for information purposes only.

Nutrition Facts
One Pot Chickpea and Cauliflower Curry
Amount Per Serving
Calories 71 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 346mg 14%
Potassium 352mg 10%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 2g 4%
Vitamin A 10.1%
Vitamin C 58.4%
Calcium 3.4%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.