Description
This Indian-inspired curry features roasted cauliflower florets, chickpeas, tomatoes, and coconut milk, creating a rich and creamy texture with a spicy kick. The dish is nutrient-dense, high in fiber, and packed with plant-based protein, making it both healthy and satisfying.
Ingredients
- Cauliflower (1 medium head, cut into florets) – The star of the dish, providing a tender bite.
- Chickpeas (1 can, drained and rinsed) – Adds protein and a hearty texture.
- Onion (1 large, finely chopped) – This builds the flavor base.
- Garlic (3 cloves, minced) – Essential for a rich, aromatic taste.
- Ginger (1-inch piece, grated) – Adds warmth and depth.
- Tomatoes (2 large, chopped, or 1 can of diced tomatoes) – Brings acidity and sweetness.
- Coconut Milk (1 can, full-fat preferred) – Adds creaminess.
- Vegetable Stock (1 cup) – Helps build the sauce.
- Turmeric (1 tsp) – For color and anti-inflammatory properties.
- Cumin (1 tsp) – Brings warmth and earthiness.
- Coriander Powder (1 tsp) – This adds a citrusy undertone.
- Garam Masala (1 tsp) – Enhances depth and warmth.
- Red Chili Flakes (½ tsp, optional) – For a bit of heat.
- Salt and Black Pepper (to taste) – Balances the flavors.
- Olive Oil (2 tbsp) – For sautéing.
- Fresh Cilantro (for garnish, optional) – Adds freshness.
Optional Additions
- Spinach (1 handful) – For extra greens.
- Lemon Juice (1 tbsp) – Brightens the flavors.
- Cashew Cream (2 tbsp) – For extra richness.
Instructions
Preheat the oven to 200°C (400°F). Toss the cauliflower florets with 1 tbsp olive oil, salt, and turmeric. Spread them on a baking tray and roast for 20 minutes until golden.
In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger, cumin, coriander powder, and garam masala, cooking for 1-2 minutes until fragrant.
Pour in the chopped tomatoes and let them cook for 5 minutes until they break down. Add the vegetable stock and simmer for 5 minutes.
Stir in the chickpeas and coconut milk, mixing well. Simmer for 10 minutes, allowing the flavors to blend.
Add the roasted cauliflower to the curry and stir well. Cook for another 5 minutes to let it absorb the flavors.
Taste and adjust salt, pepper, and chili flakes if needed. Garnish with fresh cilantro and a squeeze of lemon juice. Serve hot with rice or naan.