Cauliflower Chickpea Curry

13 40 160
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Cauliflower Chickpea Curry
Health Highlights


1 tbsp Extra virgin olive oil
2 tsp Curry powder
1 medium Yellow onion (cut in half, sliced across the grain)
1 piece, 1-inch Ginger root (peeled, grated)
1 can (15oz) Chickpeas, canned, drained (rinsed)
1 medium head Cauliflower (cored, florets separated)
1 can (15oz) Whole tomato, canned
1 tsp Kosher salt
1 dash Black pepper
1 leaf Bay leaf
1/2 cup Water
1/2 cup Cilantro (coriander) (chopped)
2 tsp Mint, fresh (minced)


1. Sauté curry powder and onion:

  • Heat the oil in a thick-bottomed pot (with lid) on medium heat.
  • Add the curry powder to the oil and let cook for a minute until fragrant.
  • Add the sliced onion, toss with the curried oil. Let cook until softened about 6 to 8 minutes.

2. Add ginger, chickpeas, tomatoes, cauliflower, bay leaf, salt, pepper, water: Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything.

3. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can.

4. Add the cauliflower florets, the salt, pepper, bay leaf, and water. Simmer until cauliflower is cooked through: Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.

5. Toss with cilantro and mint to serve: Remove from heat. Toss with fresh chopped cilantro and minced mint.

6. Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan option).




is a cruciferous vegetable which means that it is nutrient dense with cancer-fighting properties

Nutrition Facts

Per Portion

Calories 160
Calories from fat 44
Calories from saturated fat 5.6
Total Fat 4.9 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 651 mg
Potassium 575 mg
Total Carbohydrate 25.3 g
Dietary Fiber 8.0 g
Sugars 7.9 g
Protein 7.8 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 3.3

Energy sources


Meal Type(s)