Chickpea and Cauliflower Curry

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keri glassman chickpea cauliflower
Keri Glassman/Nutritious Life

Things we love: cauliflower. Things we hate: cooking all day. So this 15-minute cauliflower curry recipe by nutritionist Keri Glassman is perfect for us in every way. Best of all, it's totally vegetarian.


1 teaspoon grapeseed oil

¼ cup onion, coarsely chopped

½ cup water

½ cup canned chickpeas, rinsed and drained

½ cup cauliflower florets, coarsely chopped

¼ cup baby carrots, cut into rounds

1 tablespoon dried currants or raisins

¼ teaspoon ground cinnamon

¼ teaspoon curry powder

⅛ teaspoon ground turmeric

1 tablespoon light unsweetened coconut milk

2 tablespoons low-fat plain Greek yogurt


1. Heat oil in small saucepan over medium heat for about 1 minute. Add onion and cook about 1 minute, or until softened. Reduce heat to low.

2. Add water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.

3. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until cauliflower is soft and liquid is mostly absorbed.

4. Season with salt and freshly ground black pepper to taste. Serve topped with yogurt and garnish with additional cinnamon, if desired.

Nutrition Facts
  • 276 calories

  • 12g fat

  • 36g carbs

  • 10g protein

  • 14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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