Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into florets
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes (optional)
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add chopped cauliflower and chickpeas to the pot. Stir to combine with aromatics.
- Incorporate curry powder, turmeric, cumin, and red pepper flakes (if using). Toast spices for about 2 minutes. Pour in the vegetable broth, covering cauliflower and chickpeas.
- Bring to a simmer, then cover and cook on low for 20 minutes or until the cauliflower is tender. Season with salt and pepper, and garnish with cilantro before serving.
Notes
- Add Greens: Mix in spinach or kale during the last few minutes of cooking for added nutrients.
- Coconut Milk: Substitute half of the vegetable broth with coconut milk for a creamier dish.
- Sweet Potato: Add chopped sweet potato for a sweet flavor and extra fiber.
- Lemon Juice: Squeeze fresh lemon juice over the bowl before serving to enhance flavors.
- Make it a Salad: Allow to cool and serve as a cauliflower chickpea salad on a bed of lettuce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg