Cauliflower + Chickpea Curry


This recipe was inspired by a rouge can of chickpeas I had sitting in my pantry for almost 6 months. Since I love curry, I decided to make an Indian Chickpea & Cauliflower Curry to serve over steamed basmati rice or naan bread. Rice works better because the curry is a bit thin and can absorb better in rice.

Serve with a fresh green salad or some sliced cucumbers and you have an easy, hearty and flavourful weeknight dinner. Double the recipe and make an extra batch – because it freezes very well!



  • 1/2 head of large cauliflower, cut into florets (I use pre-cut + washed to save time)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons curry powder
  • 1 14 oz can chopped tomatoes (low-sodium)
  • 1 14 oz can chickpeas, drained and rinsed
  • 1.5 cups chicken or vegetable stock (low-sodium)
  • 1 cup peas
  • 2 tablespoons cilantro, chopped
  • 1 small single serve container of low-fat Greek yogurt
  • 1/2 teaspoon of ground coriander



  1. Heat oil in a dutch oven or a large pot over medium-high heat. Add onion, cook for 5 minutes, while stirring occasionally.
  2. Add curry powder and stir for 2 minutes.
  3. Add tomatoes, chicken stock and bring to boil.
  4. Reduce heat to medium-low and add cauliflower and chickpeas, simmer for 5 minutes
  5. Add peas, salt and pepper to taste. Leave curry on a low simmer, while you prep the yogurt sauce.
  6. Mix ground coriander with your yogurt.
  7. Serve your curry over basmati rice or naan bread. Top your curry with chopped cilantro and a dollop of yogurt on top.