Cauliflower Chickpea Curry (Super Easy and Great for Meal Prep!)

Cauliflower Chickpea Curry (Super Easy and Great for Meal Prep!)

I posted a “what I ate as a vegan” video on TikTok the other day featuring this recipe. I didn’t realize that so many people would be interested in the recipe! :) Here it is!

My partner threw this together the other night, and I didn’t even think to have him film or write down what he did. Fortunately he has a pretty good memory and was able to share the details with me!

  • 4 servings
  • 10 minutes
  • 30 minutes

Ingredients

  • 2 large onions
  • 4 cloves of garlic
  • 1 tbsp Garam Masala
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 1 can of chickpeas
  • 1 tbsp tomato paste
  • 1 can of tomatoes
  • 1 head of cauliflower

Directions

  1. Preheat your oven to 400 degrees.
  2. Prepare your vegetables: Dice your onion and garlic, and wash the cauliflower and chop it into bite sized pieces.
  3. (Optional) Toss the cauliflower with some oil in a large bowl.
  4. Place the cauliflower on a baking sheet and put it in the pre-heated oven. The cauliflower will bake for about 20 - 30 minutes.
  5. In the meantime, you can making the curry: Heat some cooking oil in a frying pan, and then add the onion. Cook on medium heat until the onion is translucent. This should take 5 - 10 minutes.
  6. Add the garlic to the frying pan along with the spices: the Garam Masala, curry powder, cumin, turmeric, paprika, and salt. Cook until aromatic (about another 5 - 10 minutes).
  7. Stir in the tomato paste and let it cook for another few minutes until it’s heated up.
  8. Pour the canned tomatoes coconut milk into the frying pan.
  9. Strain the canned chickpeas (keep the leftover aquafaba if you want!) and add the chickpeas to the frying pan.
  10. Let the mixture simmer for about 10 minutes.
  11. Once the cauliflower is done baking, add it to the frying pan and mix well.
  12. Serve with rice or anything else you like, and enjoy!

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