Description
Golden, spiced, and ultra-satisfying—this plant-powered curry is packed with roasted goodness and creamy coconut comfort. It’s rich in flavor thanks to garam masala and turmeric, and perfect for spooning over fluffy basmati rice with a cooling dollop of Greek yogurt. Weeknight comfort never looked so bright.
Ingredients
For Roasting
1 small head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp turmeric
Salt & pepper to taste
For the Curry
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp garam masala
1/2 tsp cumin
1 can (14 oz) coconut milk
Salt to taste
To Serve
Cooked basmati rice
Greek yogurt (optional)
Fresh cilantro (optional)
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas with olive oil, turmeric, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and crispy.
Meanwhile, heat olive oil in a skillet. Sauté onion and garlic until softened.
Stir in garam masala and cumin; cook 1 minute.
Pour in coconut milk and simmer for 5–7 minutes.
Add roasted cauliflower and chickpeas to the sauce. Stir to coat and heat through.
Serve over basmati rice with a dollop of Greek yogurt and cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal / Serving
- Fat: 26g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 7g / Serving
- Protein: 13g / Serving