Indian Cauliflower Chickpea Curry
A creamy coconut curry with cauliflower, chickpeas, tomato, ginger, garlic, turmeric, curry spices, and cilantro.
Instructions
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Warm the olive oil in a pot and cook the onion until soft.
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Add the garlic, ginger, curry powder, and turmeric, then stir until fragrant.
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Add the cauliflower, chickpeas, tomatoes, coconut milk, and salt.
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Bring to a gentle simmer and partially cover the pot.
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Cook until the cauliflower is tender but not falling apart.
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If the sauce is thin, simmer it uncovered for a few minutes.
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Taste and adjust the salt.
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Finish with fresh cilantro and serve warm.
Tips
Keep cauliflower pieces medium-sized so they hold their shape in the curry.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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