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Low-Fat Cauliflower and Chickpea Curry Recipe

Nutritional Values

Recipe Type:


Calories 300


Total Time 30



1 cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
2 tomatoes, pureed
3 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 tablespoon olive oil
1 cup water or vegetable broth
Salt to taste
Fresh cilantro for garnish (optional)
Lemon wedges for serving (optional)

Banane Ki Vidhi

Prepare Vegetables:

Cut the cauliflower into florets and rinse the chickpeas.

Sauté Aromatics:

In a large pan, heat olive oil over medium heat. Add cumin seeds and let them splutter. Add finely chopped onion, minced garlic, and grated ginger. Sauté until the onion is golden brown.

Add Spices:

Add coriander powder, turmeric powder, red chili powder, and garam masala. Stir well to coat the onions with the spices.

Add Vegetables:

Add cauliflower florets and chickpeas to the pan. Mix them with the spiced onions.

Pour Tomato Puree:

Pour in the tomato puree and stir to combine all the ingredients.

Add Liquid:

Pour in water or vegetable broth to create a curry consistency. Add salt to taste. Bring the curry to a gentle boil.


Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.


Garnish the cauliflower and chickpea curry with fresh cilantro if desired.


Serve the curry over brown rice or quinoa. Add lemon wedges on the side for a citrusy kick.

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