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easy cauliflower and chickpea curry over a bed of rice.
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5 from 1 vote

Easy Cauliflower and Chickpea Curry with Squash and Tomatoes

This easy cauliflower and chickpea curry is packed with butternut squash, tomatoes, and hearty chickpeas! Flavored with classic curry spices and accented with the sweet flavors of coconut milk, this curry would be perfect draped over a bed of rice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course, Meals
Cuisine: Indian
Diet: Vegetarian
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegan, Vegetarian
Servings: 4
Calories: 484kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion chopped
  • 5 cloves garlic minced
  • 1½ Tbsp curry powder
  • ½ tsp ground paprika
  • ½ tsp chili powder
  • 1 tsp ground cumin
  • ½ Tbsp salt
  • 1 tsp black pepper
  • ⅓ tsp turmeric powder
  • 14oz can diced tomatoes
  • ½ head cauliflower
  • 1½ cups butternut squash peeled and cubed
  • 14oz can coconut milk
  • ½ cup cherry tomatoes halved
  • ½ cup vegetable broth
  • 14oz can chickpeas drained and rinsed
  • ½ lime only the juice
  • 1 handful cilantro or parsley fresh for garnish, chopped

Instructions

  • Heat a tablespoon of olive oil in a large pan over medium heat. Add your chopped onions and chopped garlic. Sauté until the onions have softened.
    1 Tbsp olive oil, 1 yellow onion, 5 cloves garlic
    cook the onion and garlic in a pan.
  • Add all the spices and cook for about 20 seconds, stirring constantly.
    1½ Tbsp curry powder, ½ tsp ground paprika, ½ tsp chili powder, 1 tsp ground cumin, ½ Tbsp salt, 1 tsp black pepper, ⅓ tsp turmeric powder
    spices added to onion and garlic sauteeing in a skillet.
  • Add the canned tomatoes. Then, stir and let the mixture cook for a few minutes.
    14oz can diced tomatoes
    canned tomatoes added to spices and veggies cooking in a skillet.
  • Add the cauliflower florets and diced butternut squash to the pan.
    ½ head cauliflower, 1½ cups butternut squash
    broth and coconut milk added to cooking curry.
  • Add the coconut milk and vegetable broth, and then cook for about 10-15 minutes with a lid on top.
    14oz can coconut milk, ½ cup vegetable broth
    added butternut squash and cauliflower to curry cooking in a skillet.
  • Add the drained and rinsed chickpeas and halved cherry tomatoes. Cook for a further 5 minutes.
    ½ Tbsp salt, ½ cup cherry tomatoes, 14oz can chickpeas, 1 tsp black pepper
    curry in a skillet cooking with tomatoes.
  • Garnish your curry with lime juice, and fresh cilantro or parsley. Enjoy on its own, over a bed of rice, or with freshly baked bread!
    1 handful cilantro or parsley, ½ lime
    curry garnished with parsley with limes on the side.

Notes

  • If you want your curry on the creamier side, use canned coconut cream in place of coconut milk. 
  • Add additional salt and pepper to taste at the end. 

Nutrition

Calories: 484kcal | Carbohydrates: 52g | Protein: 15g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1054mg | Potassium: 1268mg | Fiber: 13g | Sugar: 12g | Vitamin A: 6178IU | Vitamin C: 68mg | Calcium: 177mg | Iron: 9mg