Hey there, fellow food lovers! So, the other day I was cleaning out my fridge and found a lonely head of cauliflower staring back at me. I didn't want it to go to waste, so I decided to get creative. The result? These AMAZING curried cauliflower and chickpea bowls! They are vibrant, healthy, and surprisingly easy to make—perfect for a weeknight dinner or a weekend lunch. Seriously, they're addictive.
This recipe is all about simple, fresh flavors. The cauliflower roasts to perfection, getting beautifully tender and slightly crispy on the edges. The curry sauce is rich and flavorful, with just the right amount of warmth and spice. And the chickpeas add a wonderful hearty texture and protein boost. Trust me, you'll be surprised how quickly you can make this delicious dish!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Medium saucepan
- Spatula
Curried Cauliflower and Chickpea Bowls: Frequently Asked Questions
Curried Cauliflower and Chickpea Bowls
These curried cauliflower and chickpea bowls are a vibrant and healthy meal that's surprisingly easy to make. The roasted cauliflower and flavorful curry sauce will become a new favorite!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Chop the cauliflower into bite-sized florets. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until tender and slightly browned. Keep an eye on them to prevent burning! You want a lovely golden color.
- While the cauliflower is roasting, prepare the curry sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 finely chopped onion and cook until softened. This usually takes about 5 minutes. Stir frequently to prevent sticking.
- Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the saucepan. Cook for another minute, until fragrant. Don't burn the garlic—it'll taste bitter then!
- Stir in 2 tablespoons of curry powder, 1/2 teaspoon of turmeric, 1/4 teaspoon of cumin, and a pinch of cayenne pepper (optional, for extra heat!). Cook for 1 minute, stirring constantly, to toast the spices and release their amazing aromas. You'll know they're ready when they're fragrant, almost nutty.
- Pour in 1 can (15 ounces) of diced tomatoes, 1 can (15 ounces) of chickpeas (drained and rinsed), and 1 cup of vegetable broth. Bring to a simmer, then reduce the heat and let it cook for 10-15 minutes, allowing the flavors to meld and deepen. Stir occasionally.
- Taste and adjust the seasoning as needed. Add more curry powder for extra heat or a pinch of salt if it seems a little bland. You can even squeeze in some fresh lime juice at this stage for extra zing!
- Once the cauliflower is roasted and the curry sauce has simmered, it's time to assemble the bowls. Add the roasted cauliflower and the chickpeas to the curry sauce. Gently stir to coat everything evenly.
- Serve immediately. Garnish with fresh cilantro or a dollop of plain yogurt (if you're not vegan), and enjoy! My favorite way is to add some toasted coconut flakes on top, but that's just me. Feel free to add other spices as you like, there are a million options.
- Optional: Serve over rice or quinoa for a heartier meal, or simply enjoy the bowls as is!
📝 Notes
- Adjust the spices to your liking. If you like it spicier, add more cayenne pepper or a pinch of chili flakes.
- Feel free to add other vegetables, like bell peppers or carrots, to the curry sauce.
- For a heartier meal, serve over rice or quinoa.
- Leftovers are even tastier the next day!
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 10g
Carbohydrates: 40g
Fiber: 10g
Calcium: 50mg
%3Amax_bytes(150000)%3Astrip_icc()%2FSimply-Recipes-Crispy-Parmesan-Broccoli-LEAD-4-bd4e76af97524a7aa04a1a87d531b1a3.jpg&w=3840&q=75)
