Israeli Cauliflower and Chickpea Curry

Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!

Israeli Cauliflower and Chickpea Curry

Dive into the vibrant flavors of the Middle East with this Israeli-inspired cauliflower and chickpea curry. This dish combines tender cauliflower and hearty chickpeas simmered in a creamy coconut milk sauce, enriched with aromatic spices like cumin and turmeric. Perfect served over fluffy rice or warm naan, this curry is not only satisfying but also a nourishing option for any meal. The mixture of spices creates a warm, inviting aroma that will fill your kitchen, making it a delightful dish for family gatherings or cozy nights in. Historically, curries have been a staple in many cultures, with each region putting its unique spin on this beloved dish. This variation captures the spirit of Israeli cuisine while celebrating the rich culinary traditions of the region.

Servings: 4

Ingredients

Cauliflower
1 head, cut into florets
Canned chickpeas
1 can (15 oz), drained and rinsed
Diced tomatoes
1 can (14 oz)
Coconut milk
1 can (13.5 oz)
Onion
1 medium, diced
Garlic
3 cloves, minced
Fresh ginger
1 tablespoon, grated
Cumin
1 teaspoon
Turmeric
1 teaspoon
Curry powder
1 tablespoon
Cayenne pepper
1/4 teaspoon (adjust to taste)
Salt
to taste
Oil
2 tablespoons (for cooking)
Cooked rice or naan bread
for serving
Fresh cilantro
for garnish

Instructions

  1. In a large pan, heat the oil over medium heat.
  2. Add the diced onion and sauté until softened and translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add the cauliflower florets and chickpeas to the pan, followed by the diced tomatoes and coconut milk.
  5. Sprinkle in the curry powder, cumin, turmeric, cayenne pepper, and salt. Stir well to combine all the ingredients.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and allow it to cook for about 20 minutes, or until the cauliflower is tender and the flavors have melded together.
  7. Taste the curry and adjust the seasoning as needed.
  8. Serve the curry hot over cooked rice or alongside warm naan bread.
  9. Garnish generously with fresh cilantro before serving.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 30 minutes • Calories: 440 • Fat: 20g • Carbs: 56g • Protein: 12g • Sodium: 600mg • Sugar: 5g