Cauliflower and Chickpea Curry Over Rice
Cauliflower and Chickpea Curry Over Rice is a wholesome and flavorful dish that brings together tender cauliflower florets, hearty chickpeas, and a rich, spiced curry sauce. Served over warm rice, this recipe is comforting, filling, and packed with plant-based goodness.
Enjoy a satisfying, one-bowl meal that’s brimming with bold spices, creamy textures, and vibrant colors. This curry is perfect for cozy nights or meal prepping for the week.
This recipe is vegan, gluten-free, and full of nutrient-dense ingredients. It’s simple to make yet delivers complex flavors that rival your favorite takeout curry.
Tools You’ll Need
- Large skillet or saucepan
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Medium pot (for rice)
Ingredients
For the Curry:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 medium cauliflower, cut into small florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
For the Rice:
- 1 cup basmati or jasmine rice
- 2 cups water
- Pinch of salt
Instructions
1. Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, combine rice, water, and a pinch of salt. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
2. Make the Curry:
- Heat the oil in a large skillet or saucepan over medium heat.
- Add the diced onion and sauté for 3-4 minutes, until softened.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, and cayenne (if using). Stir well to toast the spices.
- Add cauliflower florets, chickpeas, coconut milk, diced tomatoes, and vegetable broth. Stir to combine.
- Bring to a simmer, then cover and cook for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.
- Season with salt and pepper to taste.
3. Serve:
- Divide the cooked rice among serving bowls.
- Ladle the cauliflower and chickpea curry over the rice.
- Garnish with fresh cilantro and serve hot.
Latest Recipes
- Buffalo Shrimp Pasta
- Oatmeal Cream Pie Cookies
- Chocolate Pecan Cookies
- Potatoes, Bacon, and Green Beans Casserole
- Spicy Beef and White Rice
Cauliflower and Chickpea Curry Over Rice
Equipment
- Large skillet or saucepan
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Medium pot (for rice)
Ingredients
- For the Curry:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper optional
- 1 medium cauliflower cut into small florets
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- For the Rice:
- 1 cup basmati or jasmine rice
- 2 cups water
- Pinch of salt
Instructions
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, combine rice, water, and a pinch of salt. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
- Make the Curry:
- Heat the oil in a large skillet or saucepan over medium heat.
- Add the diced onion and sauté for 3-4 minutes, until softened.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, and cayenne (if using). Stir well to toast the spices.
- Add cauliflower florets, chickpeas, coconut milk, diced tomatoes, and vegetable broth. Stir to combine.
- Bring to a simmer, then cover and cook for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.
- Season with salt and pepper to taste.
- Serve:
- Divide the cooked rice among serving bowls.
- Ladle the cauliflower and chickpea curry over the rice.
- Garnish with fresh cilantro and serve hot.
Tips for Cooking
- Cut the cauliflower into small, evenly-sized florets to ensure even cooking.
- Adjust the spice level by adding more cayenne or omitting it altogether.
- If you prefer a thicker curry, simmer uncovered for the last 5 minutes.
Why You Should Try This Recipe
This Cauliflower and Chickpea Curry Over Rice is a healthy, budget-friendly meal that’s loaded with protein, fiber, and comforting flavors. It’s a great way to enjoy plant-based eating without compromising on taste or satisfaction.
Transform simple ingredients into a bold and satisfying dish with this Cauliflower and Chickpea Curry Over Rice recipe. Perfect for busy weeknights or leisurely weekends, it’s a delicious way to bring vibrant flavors to your table. Enjoy!
