Healthy Recipes

Chickpea and Cauliflower Curry

This is a delicious vegetarian Indian dish that can be made as spicy as your palate allows!

Chickpea and Cauliflower Curry
Pin it


Masala Paste
1 3-inch cinnamon stick
seeds from 8 green or white cardamom pods
1 tsp cumin seeds
1 1/2 tsp coriander powder
1/2 tsp asafetida
3 tsp finely minced ginger
11/2 Tbsp water

4 Tbsp canola oil
1 tsp turmeric
1 1/2 tsp salt
2 1/2 cups cauliflower florets
1 tsp cumin seeds
1 serrano chili, minced
2 bay leaves
masala paste (as made above)
2 cups cooked chickpeas
2 tsp brown sugar


Masala Paste

1. Grind the cinnamon stick and cardamom pods to a fine powder. Transfer to a small bowl. Add the cumin seeds, coriander powder, asafetida, ginger and water and mix to form a wet paste; set aside.


1. Warm 3 tablespoons of the oil in a large saucepan over medium heat. When fairly hot, sprinkle in the turmeric and salt, then drop in the cauliflower pieces. Fry the cauliflower, stirring often, being careful not to break up the florets. Cook until just tender, about 6 minutes. Transfer the cauliflower to a bowl.

2. Add the remaining 1 tablespoon of oil to the pan. Add the cumin seeds, chili and bay leaves and cook until the cumin darkens a few shades, about 2 minutes. Add 1/2 of the masala paste and cook until fragrant, about 1 to 2 minutes. If a spicier dish is desired, add all the masala paste.

3. Add the chickpeas with their liquid, the cauliflower and the brown sugar. Cover and continue to cook over medium heat until the flavors combine, about 5 minutes.

Nutritional facts: 

PER SERVING: 178 calories, 43% fat (8 g;