I was able to snag a head of Jersey cauliflower a couple of weeks ago at a farmer’s market, so I was inspired to make this super yummy Cauliflower Chickpea Curry. I use sour cream in lieu of coconut milk due to my food allergies, but you could totally use coconut milk, which is more traditional in Indian cuisine.
I like to serve this over basmati rice or brown rice. My son even loved it, but he has been a fan of Indian cuisine since his toddler years.
This is great for vegetarian lunches. I love the colors and it smells so good!
Cauliflower Chickpea Curry
Course: Main, SidesCuisine: IndianDifficulty: Easy6
servings15
minutes30
minutesIngredients
1 head of cauliflower, florets separated into bite sized pieces, about 3-4 cups
2 Tbsp. vegetable oil
1 large onion, sliced
1 19-ounce can chickpeas (such as Cento), rinsed and drained
1/2 cup frozen peas
1-2 Tbsp. curry powder (depending on your preference)
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/2 – 2 cups water
1/4 cup sour cream
1/4 cup fresh cilantro, minced
1/2 tsp. salt
Black pepper to taste
To serve: Cooked brown or basmati rice
Directions
- In a large pan, heat oil over medium heat. Add onion. Cook until lightly browned and fragrant, stirring frequently.
- Add cauliflower pieces. Cook for 8 minutes, stirring occasionally until softened.
- Push veggies over to one side of the pan. Add curry powder, ground coriander and chili powder. Toast for a minute. Then stir into cauliflower and onion.
- Add chickpeas. Season with salt and pepper. Stir.
- Add 1 cup of water. Stir. Bring to a simmer. Cover and simmer for 15 minutes, stirring occasionally. Add more water in 1/4 cup increments as needed.
- Stir in sour cream.
- Add peas and heat through for another minute or two.
- Top with minced cilantro.
- Serve over brown or basmati rice if desired.
