Go Back

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.
Print Recipe Pin Recipe

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.