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Golden Cauliflower Chickpea Curry

This healthy fiber-rich recipe is bursting with flavor! It's also low-glycemic making it a good option to help manage weight.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Servings: 4
Calories: 391kcal

Ingredients

  • 1 tbsp coconut or avocado oil
  • 1 small head cauliflower, cut into florets
  • 1 red bell pepper, chopped
  • 1 medium carrot, thinly sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 2 tbsp curry powder
  • ½ tsp cumin
  • 1 tsp turmeric
  • ½ tsp paprika
  • ½ tsp red pepper flakes (optional)
  • 1 tsp salt
  • black pepper, to taste
  • 1 (14 oz) can diced tomatoes
  • 1 (13.5 oz) can coconut milk (full fat or light)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 8 oz package tempeh (cut into bite size cubes) (optional for added protein)
  • Vegetable broth or water (for consistency, if needed)
  • Fresh cilantro (garnish)
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Instructions

  • In a large skillet, heat 1 tablespoon of oil over medium heat. Cook the onion in the oil for about 3 minutes, or until softened. Stir in the minced garlic and ginger and continue cooking until fragrant (about one more minute).
  • Add the spices by sprinkling the curry powder, turmeric, cumin, paprika, and red pepper flakes (optional) over the onion mixture. Cook for another 30 seconds.
  • Toss the cauliflower, bell pepper, and carrot into the pan with the spices, stirring well to coat them.
  • Add the coconut milk, diced tomatoes, and chickpeas to the pan and stir everything together. Bring mixture to a gentle simmer and cook for 15-20 minutes, or until the cauliflower is tender. (If the mixture thickens too much, add a bit of vegetable broth or water to thin it out.)
  • Meanwhile, if using tempeh, steam the cut pieces for about 5 minutes to reduce the bitterness. Add to the cauliflower mixture in the last few minutes of cooking. Stir with all the other ingredients and heat through.
  • Remove from heat and season with salt and pepper. Taste and adjust the seasonings to your preference. Serve warm over a bed of brown rice or quinoa. Sprinkle with chopped cilantro for garnish.

Nutrition

Serving: 1 of 4 servings | Calories: 391kcal | Carbohydrates: 42g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 8mg | Fiber: 13g | Sugar: 12g