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09.6.15 Brown Rice

Chickpea Curry with Cauliflower

Cauliflower and Chickpea Curry | @naturallyella

For me, the key to eating a lot of vegetables is to spice them up. For example, I love cauliflower by itself. But adding a bit of spice can transform it! It becomes something completely different (and slightly magical). In fact, it takes a meal from “Oh, this vegan” to “Oh, this is delicious.” As a result, adding spice can be quite helpful for a vegetarian/vegan diet.

At first, the list of spices here might be a bit scary. But don’t worry! You can easily find what you need at your local health food store. Finally, if you do a quick search online, you will find other curry powders that have fewer spices. Play around a bit and try a few in order to find a combination you love!

The blend below makes more than what you need for this recipe. However, you can store the spice blend in a airtight container for later use.

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Cauliflower and Chickpea Curry

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Cuisine: dinner
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Description

My favorite chickpea curry recipe with a solid homemade curry powder, chickpeas, and cauliflower to help round out the richness. Serve on your favorite grain!


Scale

Ingredients

Curry Powder:

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon fenugreek
  • 1 teaspoon fennel seeds
  • 2 whole cloves
  • 4 teaspoons ground turmeric
  • 2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon celery seeds

Curry Base:

  • 1 tablespoons olive oil
  • 1 small head cauliflower
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 cup full-fat coconut milk
  • 1 to 2 cups low sodium vegetable broth
  • 1 cup cooked chickpeas (drained and rinsed if using canned)
  • a pinch of red pepper flakes

Serve with:

  • Brown Rice
  • Cilantro
  • Greek Yogurt
  • Chutney
  • Chapati
  • Limes

Instructions

  1. Combine cumin, coriander, fenugreek, and fennel seeds in a skillet and toast over medium heat until fragrant, 2 to 3 minutes. Once toasted, add the spices along with the cloves to a grinder or mortar/pestle. Grind until combined.
  2. Transfer ground spices to a bowl along with remaining spices. Stir until well combined, set aside.
  3. Cut cauliflower into bite-sized pieces, about 3 to 4 cups total. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, 1/2 teaspoon salt, and pinch red pepper flakes. Stir until well combined. Then add 1 cup coconut milk, 1 cup vegetable broth and chickpeas. Bring to a boil. Reduce to a simmer and let cook for 20 to 30 minutes. While cooking, add more vegetable broth as need to keep a desired consistency.
  4. Serve with brown rice and your favorite toppings.

Notes

Tips & Tricks: Can’t find whole spices? I’ve also used all pre-ground spices before with good success. It’s a great blend to have on hand when you want a bit of curry flavoring. Like on popcorn- so good!

Stock up: get the pantry ingredients you will need: cauliflower, coconut milk, chickpeas

Nutrition: see the information.


Nutrition

  • Calories: 263
  • Sugar: 3.5
  • Sodium: 437
  • Fat: 17.9
  • Carbohydrates: 22.9
  • Fiber: 7
  • Protein: 7.9
  • Cholesterol: 0

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

Chickpea Curry

variations

Recently, my curries have become akin to pizza or tacos. While I have favorites, I’ll often check the refrigerator and use the vegetables I have on hand. Then, dinner goes from there. In general, the curry powder is what makes the difference. However, the toppings are a close second. Some additions/substitutions include:

Vegetables: I love cauliflower in curries. But other vegetables also work well including sweet potatoes, regular potatoes, peas, squash, greens or asparagus.

Chutney: I always have chutney my refrigerator. In particular, I usually have tomato, apple, or fig chutney. However, the type of chutney you make is really up to you. Around this time of year, I really love the apple version to pair with chickpea curry.

Grains: To serve the curry, I typically use brown rice. However, quinoa, cracked freekeh, or millet are also great bases for this chickpea curry. With this meal, I avoid longer cooking grains such as whole wheat berries or sorghum.

Explore Chickpeas

Chickpea Shawarma | @naturallyella

Chickpeas are the perfect star of the show. Because of this, I always have chickpeas on hand for quick meals (like these chickpea burgers). I prep a big batch on the weekend, freeze in 2 cup portions, and pull out/thaw whenever I need them. For inspiration, a few of my favorite chickpea recipes include:

Quinoa Falafels
Chickpea Cakes with Shaved Asparagus
Teriyaki Chickpea Loaded Sweet Potato

Chickpea Curry with Cauliflower | @naturallyella

Recipe first published on February 25th, 2013. Last updated on September 6th, 2015.

Categories: Brown Rice Tags: coriander, Cumin, fenugreek

Previous Post: « Ricotta Cake with Mixed Berries
Next Post: Baby Broccoli Frittata with Feta »

Reader Interactions

Comments

  1. Bev @ Bev Cooks says

    February 25, 2013 at 09:36 am

    FABULOUS. Ugh.

    Reply
  2. Stephanie Wise says

    February 25, 2013 at 09:46 am

    Ugh, these photos — GORGEOUS, lady! I can just taste the yummy curry already. 🙂

    Stephanie @ Girl Versus Dough

    Reply
    • elalderson says

      February 27, 2013 at 11:50 am

      Thanks, Stephanie!

      Reply
  3. Katrina Mona says

    February 25, 2013 at 10:38 am

    As if you made your own! This look so freaking fabulous!

    Reply
  4. Pas de Deux Blog says

    February 25, 2013 at 10:47 am

    This sounds delicious, and right up my alley! I made a similar spice blend (inspired by Sarah B at My New Roots) that I have used with cauliflower, potato skillets, and most recently, a turnip-based “hummus.” I can’t wait to make this curry!

    Reply
    • elalderson says

      February 27, 2013 at 11:48 am

      The “hummus” sounds amazing!

      Reply
  5. Fresh and Foodie says

    February 25, 2013 at 10:57 am

    This looks really fantastic. I love that you made your own curry powder.

    Reply
  6. Laura says

    February 25, 2013 at 11:27 am

    Incredible food and pictures! This is my kind of curry dish and much healthier than what I probably do for take out 🙂

    Reply
    • elalderson says

      February 27, 2013 at 11:47 am

      I would like to think it’s a tad healthier than take out 🙂

      Reply
  7. Eileen says

    February 25, 2013 at 12:23 pm

    Yay for homemade spice blends! I bet this curry is extra-amazing because of it. 🙂

    Reply
  8. Sonja / A Couple Cooks says

    February 25, 2013 at 14:54 pm

    We must be on the same page again — I was just going to try out something similar to this 🙂 Looks gorgeous as always! XO

    Reply
  9. Courtney Rae Jones says

    February 25, 2013 at 17:59 pm

    Looks fantastic! Awesome spice blend too. I’ll have to whip up a batch this week. I just bought some cauliflower today, so I think this will have to go on the menu plan this week.

    Reply
    • elalderson says

      February 27, 2013 at 11:45 am

      Thank you! I’m finding I’ll probably never buy spice blends again.

      Reply
  10. Chelsea says

    February 26, 2013 at 10:01 am

    Did you mean yellow mustard seeds or just prepared yellow mustard??

    Reply
    • elalderson says

      February 26, 2013 at 10:18 am

      Updated: yellow mustard powder or ground seeds

      Reply
  11. Holly says

    March 10, 2013 at 19:47 pm

    Made this tonight for dinner, everyone loved it! I didn’t have fenugreek or celery seed so just made it without and it was still delicious. Served with naan bread and homemade tomato chutney. Thanks Ella!

    Reply
    • Holly says

      March 10, 2013 at 21:50 pm

      Sorry, meant to say, thanks Erin! Hehe!

      Reply
  12. JakeHills says

    March 20, 2013 at 14:05 pm

    Just made this with a few extra tweaks – delicious! I’ve never been fond of cauliflower but this has changed my mind.

    Reply
  13. Anne says

    July 21, 2013 at 18:38 pm

    This was delicious. I made it for friends this evening. In addition to the cilantro, I topped it with chopped scallions (greens and all) and slivered almonds. I also put a quarter cup of sultanas in the double recipe I made. Looking forward to making more recipes from this site!

    Reply
  14. HB says

    October 21, 2013 at 11:50 am

    I can’t wait to try this tonight! Put this into a calorie calculator and was happy to find out it only added up to 269 calories, without the rice. Wonderful!!!

    Reply
  15. Profumo di Sicilia - Piccolalayla says

    September 06, 2015 at 21:49 pm

    Fabulous!!!!
    I love spices ! La

    Reply
  16. Gabriella @ So We Go says

    September 07, 2015 at 06:17 am

    There’s something so much more rewarding about grinding your own spice blend rather than getting a store bought option! These photos are really beautiful and making me crave some spicy food right now 🙂

    Reply
  17. Jade Barnes says

    September 07, 2015 at 08:44 am

    This looks amazing! I love chickpea curry, I do a Chicken and Chickpea curry! I will definitely try this recipe <3

    Reply
  18. Allyson says

    September 07, 2015 at 11:51 am

    Yum! I feel like I’m an apprentice learning about spices- there are ones I use with absolute confidence, and others that I have no idea what to do with. I rarely make my own blends, but this curry powder looks so good that I might have to.

    Reply
  19. Jennifer Stevens says

    September 07, 2015 at 19:04 pm

    Yep. I need this. In my belly. This weekend.

    Thanks for the recipe! 🙂

    Reply
  20. Anna says

    September 10, 2015 at 03:26 am

    yummy!! can’t wait to try the récipe 🙂

    https://aspoonfulofnature.wordpress.com/

    Reply
  21. Kristen says

    October 09, 2015 at 02:53 am

    I live n Spain so finding all of these spices is not so easy, will a mix of garam masala and curry do?

    Reply
    • erin says

      October 09, 2015 at 07:19 am

      You can use store-bought curry and be just fine!

      Reply
  22. Tess says

    October 19, 2015 at 15:33 pm

    If you were to use store-bought curry powder instead of this custom blend, do you have a rough estimate of what the measurement would be?

    Reply
    • erin says

      October 19, 2015 at 17:04 pm

      Hi Tess- I would still use about 3 (as long as it’s not a spicy curry powder). If it is, cut it back to 2 to 3 teaspoons, taste, and add in as desired.

      Reply
  23. Penny Creager says

    April 01, 2017 at 07:43 am

    Made this last week for a visiting group from the local Rotary Club. It turned out pretty darn good, although, it really was rather spicy!

    Reply
  24. Jill says

    September 11, 2017 at 14:17 pm

    I’ve made this before and I’m making it again. I love the homemade curry powder. I suggest you post that as its own recipe. I use it exclusively in any dishes calling for curry powder. Thank-you!

    Reply
  25. Val says

    October 15, 2018 at 05:56 am

    So when using the pre-ground spices in place of the seeds wouldn’t you need to adjust the amount?

    Reply
    • Erin Alderson says

      October 15, 2018 at 06:06 am

      Yes, just slightly more. Food52 has a small cheat sheet: https://food52.com/blog/15413-how-to-convert-whole-spices-to-ground-measurements

      Reply

Trackbacks

  1. how’s that for exciting | says:
    04.9.13 at 10:10 am

    […] t.  cauliflower and chickpea curry + rice […]

    Reply
  2. Curried Cauliflower Pizza | Naturally Ella says:
    05.10.13 at 7:08 am

    […] 2-3 tablespoons good Curry Powder […]

    Reply

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