Chickpea and Cauliflower Curry

Zack

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Chickpea and cauliflower curry with spinach cooked in a light creamy sauce for a comforting vegetarian meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American, Indian

Calories: 299

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 tablespoons olive oil
1 onion finely chopped
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt
1 medium cauliflower cut into florets
1 can 15 oz chickpeas, drained and rinsed
1 cup crushed tomatoes
1 cup water
2 cups fresh spinach chopped
½ cup coconut milk
2 tablespoons fresh cilantro chopped

Equipment

5 Quart Pot

~~$39.95~~ $29.49

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03/04/2026 09:02 am GMT

small soup pot

Cooking Instructions

Heat olive oil in a pot over medium heat.
Add onion and cook until softened.
Stir in garlic, cumin, coriander, turmeric, chili powder, and salt.
Add cauliflower, chickpeas, crushed tomatoes, and water.
Bring to a simmer and cook for 20 minutes until cauliflower is tender.
Stir in spinach and cook until wilted.
Add coconut milk and simmer for 5 minutes.
Remove from heat and sprinkle with cilantro before serving.

Nutrition

Calories: 299kcalCarbohydrates: 32gProtein: 12gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 550mgPotassium: 1011mgFiber: 10gSugar: 7gVitamin A: 1650IUVitamin C: 83mgCalcium: 136mgIron: 5mg

Notes

Adjust chili powder for preferred spice level.

Add water for a thinner curry consistency.

Serve warm with rice or flatbread.

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