This roasted cauliflower and chickpea coconut curry delivers a creamy, slightly sweet coconut broth balanced with warm curry spices and bright lime. The cauliflower develops caramelized edges while remaining tender, and chickpeas add a firm, nutty bite for satisfying texture contrast. Served over fragrant lime-scented jasmine rice, the sauce soaks into each spoonful for a comforting, well-rounded mouthfeel. Ideal for cozy weeknight dinners, casual dinner parties, or make-ahead meal prep that reheats beautifully.
Ingredients
- Cauliflower head, cut into florets (1 large, about 800 g)
- Canned chickpeas, drained and rinsed (2 cups / 400 g)
- Full-fat coconut milk (1 can, 400 ml)
- Jasmine rice (1½ cups / 300 g)
- Onion, finely chopped (1 medium)
- Garlic cloves, minced (3)
- Fresh ginger, grated (1 tbsp)
- Curry powder (1½ tbsp)
- Ground turmeric (1 tsp)
- Ground cumin (1 tsp)
- Tomato paste (1 tbsp)
- Vegetable broth or water (1 cup / 240 ml)
- Neutral oil (2 tbsp)
- Lime (zest and juice of 1 lime)
- Salt and black pepper (to taste)
- Fresh cilantro leaves for garnish (optional)
- Chili flakes (optional, to taste)
Instructions
- Preheat the oven to 220°C (425°F). Toss cauliflower florets with 1 tbsp oil, ½ tsp salt and a pinch of black pepper on a baking sheet; roast until golden and tender, 22–28 minutes, turning once.
- While cauliflower roasts, rinse the jasmine rice and combine with 2 cups water, lime zest and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover and simmer 12–15 minutes until rice is tender; remove from heat and stir in lime juice. Keep covered.
- Heat remaining 1 tbsp oil in a large skillet or saucepan over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and grated ginger; cook 1 minute more until fragrant. Stir in curry powder, turmeric and cumin and cook 30 seconds to bloom the spices.
- Stir in tomato paste, then add drained chickpeas, coconut milk and vegetable broth. Bring to a simmer, reduce heat and cook 8–10 minutes so the sauce thickens slightly.
- Add the roasted cauliflower to the curry and simmer 3–4 minutes to let flavors meld. Taste and adjust seasoning with salt, pepper and chili flakes if using.
- Fluff the lime rice with a fork and divide among bowls. Spoon the cauliflower-chickpea coconut curry over the rice, garnish with cilantro and an extra squeeze of lime.
- Serve hot for a comforting weeknight meal or package in containers for easy meal prep; leftovers keep well refrigerated for 3–4 days.
Tips or Variations
- For extra depth, roast a few halved cherry tomatoes with the cauliflower and stir them into the curry.
- Substitute sweet potato or eggplant for cauliflower, or stir in a handful of spinach at the end for extra greens.