Curried Cauliflower and Chickpeas
Recipe type: One-Pot Dinner
  • 2 tbsp canola oil
  • ½ teaspoon fennel seeds
  • 1 small yellow onion, finely chopped
  • 1 + ½ tbsp minced fresh ginger
  • 2 medium garlic cloves, minced to a paste
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper
  • ½ cup plus 2 tablespoons water
  • 1 (15-oz) can chickpeas, drained and rinsed (about 1½ cups)
  • 1 medium head of cauliflower, trimmed and cut into 1-inch florets
  • 2 tbsp freshly squeezed lime juice (from about 1 medium lime)
  • basmati rice for serving (optional)
  1. Heat the 2 tablespoons of oil in a large saute pan with a tightfitting lid over medium heat.
  2. Add the fennel seeds and toast, stirring, until fragrant, about 1 minute.
  3. Add the onion, ginger, and garlic and cook, stirring, until caramel brown, about 10 minutes.
  4. Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir.
  5. Add the chickpeas, cauliflower, and the remaining ½ cup water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.
  6. Before serving, mix in lime juice. Serve over rice.
Recipe by Super Veggie Mom at

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