Quick Cauliflower-Chickpea Curry

Quick Cauliflower-Chickpea Curry with brown rice.

Quick Cauliflower-Chickpea Curry

This meal comes together quite easily and quickly, due to the use of canned chickpeas.  I started the rice before I even began cooking the rest of the meal, and we still wound up waiting for the rice to finish cooking for at least twenty minutes (although it was so worth it).  This dinner is a great option for a very busy weeknight.

My toddler ate chickpeas without spitting them out!  This is a huge win for us.  I made this dish with very little spice with young eaters in mind, feel free to use more crushed red pepper to kick it up a notch.

Serves: 4


Curry in the pan.

  •  1 TBSP olive oil
  • 1/2 tsp cumin
  • 1/4 tsp crushed red pepper
  • 1/4 tsp tumeric
  • 1/4 tsp coriander
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chopped cauliflower
  • 1/2 cup broth or water
  • pinch salt
  • 1 can chickpeas, drained and rinsed
  • 1 plum tomato, diced
  • 1 cup lightly packed baby spinach leaves
  • 2 cups cooked brown rice (optional, for serving)


  1. Heat oil over medium-high heat.  Add spices and stir.  Toast for 30 sec.
  2. Add in the onion and garlic.  Stir constantly for 2 minutes.
  3. Add the cauliflower, broth or water, and salt.  Stir.  Reduce heat to medium.  Cook for 5 minutes, stirring frequently.  Add additional water, if necessary, to prevent sticking.
  4. Stir in the chickpeas, tomato, spinach, and dried parsley.  Cook another 4-5 minutes, stirring frequently.
  5. Remove from heat.  Serve over brown rice, if desired.



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