Roasted Cauliflower & Chickpea Coconut Curry Recipe

Introduction

This roasted cauliflower and chickpea coconut curry is a warming, flavorful dish perfect for a cozy dinner. Combining caramelized vegetables with fragrant spices and creamy coconut milk, it’s both hearty and satisfying. Serve it with rice or warm flatbreads for a complete meal.

Ingredients

• 1 large cauliflower, cut into florets
• 4 tbsp sunflower oil
• 2 tbsp black mustard seeds
• 1 tbsp cumin seeds
• 6 cardamom pods, seeds only
• 400g can chickpeas, drained
• 2 onions, finely sliced
• 5 garlic cloves, finely grated
• Thumb-sized piece of ginger, finely grated
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 2 tsp turmeric
• ½ tsp chilli powder (optional)
• 400g can coconut milk
• 300ml vegetable stock (vegan if needed)
• 1 lime, juiced
• Handful of roughly chopped coriander
• 1 green chilli, sliced (optional)
• Cooked rice, poppadums, naan, or flatbreads, to serve

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a large bowl, combine the cauliflower florets, 1 tablespoon of oil, mustard seeds, cumin seeds, cardamom seeds, and drained chickpeas. Season generously with salt and toss well to coat.
2. Step 2: Spread the mixture evenly on a roasting tray. Roast in the oven for 20 minutes, tossing halfway through, until the cauliflower is caramelized but still slightly crisp.
3. Step 3: While the cauliflower roasts, heat the remaining 3 tablespoons of oil in a shallow saucepan or wok over medium heat. Add the sliced onions with a pinch of salt and cook for 10-15 minutes until golden and soft.
4. Step 4: Stir in the grated garlic, ginger, ground cumin, ground coriander, turmeric, and chilli powder (if using). Cook for 3-4 minutes, stirring frequently, to release the spices’ aromas.
5. Step 5: Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer.
6. Step 6: Add the roasted cauliflower and chickpeas to the saucepan. Simmer for 5 minutes to allow the flavors to meld.
7. Step 7: Remove from heat and stir in the lime juice. Garnish with chopped coriander and sliced green chilli, if using.
8. Step 8: Serve the curry hot alongside cooked rice, poppadums, naan, or flatbreads.

Tips & Variations

• For extra heat, increase the amount of chilli powder or add fresh chopped green chillies.
• Try swapping sunflower oil for coconut oil to enhance the coconut flavor.
• Roast the cauliflower and chickpeas carefully to retain some bite and prevent them from becoming mushy in the curry.
• Add a handful of spinach or kale towards the end of cooking for added greens and nutrition.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it seems too thick. This curry also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry gluten-free?

Yes, the curry itself is naturally gluten-free. Just be sure to serve it with gluten-free sides like rice instead of naan or flatbreads that contain gluten.

Can I use dried chickpeas instead of canned?

You can, but be sure to soak and cook them thoroughly beforehand. Using canned chickpeas is quicker and more convenient for this recipe.

Roasted Cauliflower & Chickpea Coconut Curry Recipe

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★★★★★

4.6 from 95 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Roasted Cauliflower & Chickpea Coconut Curry combines caramelized cauliflower and chickpeas with a fragrant blend of spices, creamy coconut milk, and fresh lime. Roasting the cauliflower and chickpeas brings a depth of flavor and texture, while the coconut curry base adds rich, warming notes. Perfect served with rice, poppadums, naan, or flatbreads for a hearty and satisfying vegetarian meal.

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Ingredients

Scale 1x2x3x

Vegetables & Wet Ingredients

• 1 large cauliflower, cut into florets
• 400g can chickpeas, drained
• 2 onions, finely sliced
• 5 garlic cloves, finely grated
• Thumb-sized piece of ginger, finely grated
• 400g can coconut milk
• 300ml vegetable stock (vegan if needed)
• 1 lime, juiced
• Handful of roughly chopped coriander
• 1 green chilli, sliced (optional)

Spices & Seeds

• 4 tbsp sunflower oil
• 2 tbsp black mustard seeds
• 1 tbsp cumin seeds
• 6 cardamom pods, seeds only
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 2 tsp turmeric
• ½ tsp chilli powder (optional)

Accompaniments

• Cooked rice, poppadums, naan, or flatbreads

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Instructions

1. Preheat and Roast: Preheat your oven to 200C (180C fan)/gas mark 6. In a large bowl, combine the cauliflower florets, 1 tbsp sunflower oil, black mustard seeds, cumin seeds, cardamom seeds, and drained chickpeas. Season generously with salt and toss everything well to coat. Spread the mixture out evenly on a roasting tray and roast for 20 minutes, turning halfway through, until the cauliflower is nicely caramelized but still has some bite.
2. Sauté Onions and Spices: While the vegetables roast, heat the remaining 3 tbsp of sunflower oil in a shallow saucepan or wok over medium heat. Add the finely sliced onions with a pinch of salt, cooking them slowly for 10-15 minutes until they turn golden and soft. This process enhances the natural sweetness of the onions.
3. Add Aromatics and Spices: Into the golden onions, stir in the grated garlic, ginger, ground cumin, ground coriander, turmeric, and optional chilli powder. Cook this fragrant spice blend for 3-4 minutes to allow the flavors to develop fully and become aromatic.
4. Simmer the Curry Base: Pour in the canned coconut milk and vegetable stock. Bring the mixture to a gentle simmer on medium heat, stirring occasionally to combine all the flavors.
5. Combine Roasted Vegetables and Simmer: Add the roasted cauliflower and chickpeas to the simmering curry base. Let everything cook together for an additional 5 minutes to marry the roasted flavors into the sauce.
6. Finish and Serve: Remove the curry from heat and stir in the fresh lime juice to add brightness. Garnish with the roughly chopped coriander and optional sliced green chilli for heat. Serve your roast cauliflower and chickpea coconut curry hot, accompanied by cooked rice, poppadums, naan, or flatbreads for a complete meal.

Notes

• To make this recipe vegan, ensure your vegetable stock is vegan-friendly and serve with vegan naan or bread.
• The chilli powder and fresh green chilli are optional; adjust according to your spice preference.
• For extra texture, toast the mustard and cumin seeds briefly in the dry pan before mixing with the cauliflower and chickpeas.
• Leftovers keep well in the fridge for up to 3 days and reheat beautifully on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Indian-inspired

Keywords: cauliflower curry, chickpea curry, coconut curry, roasted cauliflower, vegetarian curry, Indian curry, easy vegetarian dinner