Cauliflower and Chickpea Curry

Perfect for a meatless meal, this Indian-inspired cauliflower and chickpea curry is loaded with aromatic spices.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 240 Calories

Ingredients

• 3 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• 1 large onion, chopped
• 2 teaspoons curry powder
• 1 tablespoon grated fresh ginger
• 1 small head cauliflower, broken into florets
• 1 cup water, divided
• 4 medium carrots, thinly sliced
• 3 large cloves garlic, minced
• 3 medium tomatoes, chopped
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 tablespoons golden raisins
• 0.5 cup chopped fresh cilantro
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper, or to taste
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander

Recipe Instructions

Step 1

Heat oil in a skillet over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion starts to turn golden brown, 10 to 15 minutes more.

Step 2

Increase heat to medium-high and stir in cauliflower. Add 1/4 cup water. Cover and steam for 2 minutes. Add carrots and another 1/4 cup water; cover and steam until water evaporates, 2 to 4 minutes.

Step 3

Stir in garlic, ginger, curry powder, cumin, coriander, cinnamon, and cayenne. Cook and stir until fragrant, about 1 minute. Add tomatoes, remaining 1/2 cup water, cilantro, and 1 teaspoon salt. Cook over medium-high heat until vegetables are tender and extra water has evaporated, 15 to 20 minutes.

Step 4

Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.