Roasted Cauliflower & Chickpea Coconut Curry Recipe
Introduction
This roasted cauliflower and chickpea coconut curry is a comforting and flavorful dish that combines tender roasted vegetables with a creamy, spiced sauce. It’s perfect for a cozy dinner and pairs wonderfully with rice or flatbreads.
Ingredients
- 1 large cauliflower, cut into florets
- 4 tbsp sunflower oil
- 2 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 6 cardamom pods, seeds only
- 400g can chickpeas, drained
- 2 onions, finely sliced
- 5 garlic cloves, finely grated
- Thumb-sized piece of ginger, finely grated
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 2 tsp turmeric
- ½ tsp chilli powder (optional)
- 400g can coconut milk
- 300ml vegetable stock (vegan, if needed)
- 1 lime, juiced
- Handful of roughly chopped coriander
- 1 green chilli, sliced (optional)
- Cooked rice, poppadums, naan or flatbreads to serve
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. In a large bowl, combine the cauliflower florets, 1 tablespoon of sunflower oil, mustard seeds, cumin seeds, cardamom seeds, and drained chickpeas. Season generously with salt and toss everything well.
- Step 2: Spread the mixture evenly over a roasting tray and roast in the oven for about 20 minutes, tossing halfway through. The cauliflower should be caramelised yet still have a bit of bite.
- Step 3: While the cauliflower roasts, heat the remaining 3 tablespoons of sunflower oil in a shallow saucepan or wok over medium heat. Add the finely sliced onions with a pinch of salt and cook for 10 to 15 minutes until golden and softened.
- Step 4: Stir in the grated garlic, ginger, ground cumin, ground coriander, turmeric, and optional chilli powder. Cook for 3 to 4 minutes, allowing the spices to release their aroma.
- Step 5: Pour in the coconut milk and vegetable stock, then bring the mixture to a gentle simmer.
- Step 6: Add the roasted cauliflower and chickpeas into the saucepan, stirring to combine. Simmer for 5 minutes to allow the flavors to meld.
- Step 7: Remove from heat and stir in the lime juice. Garnish with the chopped coriander and sliced green chilli if using.
- Step 8: Serve the curry hot alongside cooked rice, poppadums, naan, or flatbreads of your choice.
Tips & Variations
- For extra depth, toast the mustard and cumin seeds in the dry pan before adding to the cauliflower.
- Swap coconut milk for a lighter coconut yogurt for a tangier taste and creamier texture.
- Add vegetables like spinach or tomatoes during the simmering stage for more color and nutrition.
- Adjust the chilli powder and fresh chilli to control the spice level to your liking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the curry has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, this recipe is naturally vegan when using vegetable stock or water and sunflower oil. Just be sure to serve it with vegan-friendly sides.
What can I use if I don’t have cardamom pods?
If you don’t have cardamom pods, you can omit them or substitute with a pinch of ground cardamom powder for a similar warm flavor.
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Roasted Cauliflower & Chickpea Coconut Curry Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Roasted Cauliflower & Chickpea Coconut Curry is a delightful, hearty vegan dish featuring caramelized roasted cauliflower and chickpeas simmered in a fragrant coconut milk curry with warming spices. Perfectly balanced with spices like cumin, coriander, turmeric, and optional chili, it is served with rice and flatbreads making a comforting, flavorful meal.
Ingredients
Scale
Roasted Vegetables & Spices
- 1 large cauliflower, cut into florets
- 4 tbsp sunflower oil
- 2 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 6 cardamom pods, seeds only
- 400g can chickpeas, drained
- Salt and pepper, to season generously
Curry Base
- 2 onions, finely sliced
- 5 garlic cloves, finely grated
- Thumb-sized piece of ginger, finely grated
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 2 tsp turmeric
- ½ tsp chilli powder (optional)
- 400g can coconut milk
- 300ml vegetable stock (vegan if needed)
- 1 lime, juiced
- Handful of roughly chopped coriander
- 1 green chilli, sliced (optional)
To Serve
- Cooked rice
- Poppadums, naan, or flatbreads
Instructions
- Preheat and roast cauliflower: Heat the oven to 200C/180C fan/gas 6. In a large bowl, combine cauliflower florets, 1 tbsp sunflower oil, mustard seeds, cumin seeds, cardamom seeds, and drained chickpeas. Season generously with salt and pepper. Toss well to coat evenly. Spread the mixture out on a roasting tray and roast for 20 minutes, tossing halfway through, until the cauliflower is caramelized but still has some bite.
- Prepare the curry base: While the cauliflower roasts, heat the remaining 3 tbsp of sunflower oil in a shallow saucepan or wok over medium heat. Add the sliced onions with a pinch of salt and fry for 10-15 minutes, stirring occasionally, until golden and softened.
- Add aromatics and spices: Stir in the finely grated garlic and ginger, along with ground cumin, ground coriander, turmeric, and optional chilli powder. Cook for 3-4 minutes, stirring continuously to release the flavors and aromas.
- Simmer the curry: Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer, then add the roasted cauliflower and chickpeas. Simmer everything together for 5 minutes to allow flavors to meld.
- Finish and serve: Remove from heat and stir in the lime juice. Garnish the curry with the roughly chopped coriander and sliced green chilli, if using. Serve hot alongside cooked rice and your choice of poppadums, naan, or flatbreads.
Notes
- For a spicier curry, increase the chilli powder or add an extra green chilli.
- Use vegan vegetable stock to keep this curry fully plant-based.
- Ensure cauliflower florets are cut evenly for uniform roasting.
- Roasting the cauliflower before adding it to the curry adds a rich, caramelized flavor.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Keywords: cauliflower curry, chickpea curry, vegan curry, coconut curry, roasted cauliflower, plant-based meal, Indian-inspired
