Tomato & Cauliflower Chickpea Curry
A warm and comforting Tomato & Cauliflower Chickpea Curry made with fragrant curry spices, tender cauliflower, and hearty chickpeas simmered in a rich tomato sauce, finished with fresh herbs for a wholesome, satisfying meal.
4 Servings
Ingredients
For the Curry:
- 1 tablespoon extra virgin olive oil or vegetable oil
- 2 teaspoons yellow curry powder
- 1 medium yellow onion halved and thinly sliced (about 1 ½ cups)
- 1 1-inch piece of fresh ginger, peeled and grated (1 teaspoon)
- 1 15-ounce can chickpeas, rinsed and drained (about 1 ½ cups cooked)
- 1 head cauliflower cored and separated into florets
- 1 15-ounce can whole peeled tomatoes
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 bay leaf
- ½ cup water
- ½ cup packed fresh cilantro leaves and tender stems roughly chopped
- 2 teaspoons minced fresh mint leaves
Optional for Serving:
- Steamed rice or rice pilaf
- Naan or roti
- Plain yogurt or sour cream non-vegan option
Instructions
Sauté the aromatics:
- Heat the oil in a heavy-bottomed pot over medium heat. Add the curry powder and cook for 1 minute until fragrant. Add the sliced onion, stirring to coat it in the spiced oil. Sauté for 6 to 8 minutes, or until the onions are soft and golden.
Build the flavor base:
- Stir in the grated ginger and chickpeas, tossing gently to combine. Add the whole tomatoes, crushing them with your fingers as you add them to the pot. Pour in the remaining tomato juice from the can.
Add the vegetables and seasonings:
- Add the cauliflower florets, salt, pepper, bay leaf, and water. Stir to combine, ensuring the vegetables are well-coated in the tomato mixture.
Simmer the curry:
- Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow the curry to cook for 15 to 18 minutes, or until the cauliflower is tender and easily pierced with a fork.
Finish with fresh herbs:
- Remove the bay leaf and take the pot off the heat. Stir in the chopped cilantro and mint. Adjust seasoning with additional salt and pepper if necessary.
Serve:
- Serve the curry warm, accompanied by rice, naan, or roti. Garnish with a dollop of yogurt or sour cream if desired.
Notes
To make this Tomato & Cauliflower Chickpea Curry completely gluten-free, ensure that your curry powder and canned chickpeas are certified gluten-free, as some spice blends and canned goods may contain trace gluten. Serve the curry with steamed rice or gluten-free flatbread instead of traditional naan or roti.