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Bowl of Cauliflower Curry and Rice on a Wooden Surface
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5 from 4 votes

Creamy Cauliflower Curry

This creamy cauliflower curry is bursting with flavor and studded with hearty chickpeas. Delicious, comforting, and easy enough for a weeknight!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: American, Indian-Inspired
Servings: 6
Calories: 327kcal
Author: Alissa Saenz

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground turmeric
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 1 (14 ounce or 400 gram) can diced tomatoes in juice or sauce
  • 1 large cauliflower head, broken into florets (about 6 cups florets)
  • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
  • 2 tablespoons chilled water
  • 2 teaspoons cornstarch
  • ½ cup frozen peas, thawed
  • ½ teaspoon salt, plus more to taste
  • Fresh cilantro
  • Cooked rice
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • When the oil is hot, add the onion. Cook it for about 5 minutes, stirring occasionally, until soft and translucent.
  • Stir in the garlic, ginger, garam masala, cumin, paprika, and turmeric. Continue cooking everything while stirring constantly for about 1 minute, until the mixture is very fragrant.
  • Stir in the coconut milk, tomatoes, cauliflower, and chickpeas. Raise the heat and bring the mixture to a boil.
  • Lower the heat and cover the pot. Let the mixture simmer for about 20 minutes, until the cauliflower is tender.
  • Stir the cold water and cornstarch together in a small bowl or cup.
  • Remove the lid from the pot and stir the cornstarch mixture into the curry. Let it continue simmering for about 1 minute, until it thickens slightly.
  • Stir in the peas and remove the pot from heat.
  • Season the curry with ½ teaspoon salt, plus more to taste.
  • Serve the curry over rice, with a sprinkle of fresh cilantro on top.

Notes

Nutrition information does not include rice.

Nutrition

Serving: 1cup (⅙ of recipe) | Calories: 327kcal | Carbohydrates: 32.9g | Protein: 8.7g | Fat: 20.3g | Saturated Fat: 15.3g | Sodium: 459mg | Potassium: 807mg | Fiber: 9.2g | Sugar: 7.6g | Calcium: 76mg | Iron: 3mg