My easy plant based recipe for Indian Cauliflower Chickpea curry is so hearty and delicious that even the carnivores in your life will love this dish. Indian cooking can be intimidating for sure, but this curry recipe starts with a jar of something familiar and you probably already have in your pantry – pasta sauce.By simply adding some spices it transforms th pasta sauce to something a bit more exotic. Don’t let the ingredient list scare you away, most of it is just a matter of measuring out some spices and chopping a few veggies.
Indian Cauliflower Chickpea Curry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course:
Main Course
Cuisine:
Indian
Keyword:
curry
Servings: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, coarsely chopped
- 1/2 teaspoon salt
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cardamom
- 1 teaspoon turmeric
- 2 cups pasta or tomato sauce
- 1 cup vegetable broth
- 4 cups fresh cauliflower florets
- 2 medium red potatoes or sweet potatoes, cut into 1-inch pieces
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup frozen peas
- 3 tablespoons chopped fresh cilantro
Instructions
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Heat oil over medium heat in a 12-inch nonstick skillet. Add onion and salt and cook until onion is tender and beginning to brown, about 5 minutes. Add spices and cook for 1 minute stirring constantly. Stir in sauce and broth and bring to a boil.
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Add cauliflower and potatoes and bring to a boil. Cover and simmer 10 to 15 minutes until vegetables are tender.
-
Stir in chick peas and peas and cook until hot. Stir in cilantro. If you like you can add a little lemon juice or stir in some plain nonfat yogurt.
