Cauliflower and Chickpea Curry

3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 405.6 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 8.7 g

View full nutritional breakdown of Cauliflower and Chickpea Curry calories by ingredient
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This is a quick vegetarian entree. This is a quick vegetarian entree.
Number of Servings: 8


    1 Tbsp canola oil
    1 yellow onion, finely chopped
    1 head cauliflower cut into florets (about 4 cups)
    12 oz red potatoes cut into 1/2" cubes (about 2 cups)
    2 cloves garlic, finely minced or pressed
    1- 14.5 oz can chickpeas, rinsed
    1- 14.5 oz can no salt added tomatoes
    1.5 C frozen baby peas
    3-4 Tbsp Madras curry powder
    .5-1 tsp red pepper flakes
    1.5 C water


1. Sautee onion and garlic in canola oil over medium heat. Add curry powder and red pepper flakes. Stir to mix thoroughly and cook 1-2 minutes.
2. Add water and potatoes. Cook about 5 minutes.
3. Add cauliflower.
4. Add tomotoes and chickpeas. Stir well. (Be sure to rinse the chickpeas well to get rid of the canning juices. That will also remove about 1/3 of the sodium.)
5. Let mixture cook until potatoes and cauliflower are tender, 15-20 minutes.
6. Add baby peas. Cook until they are heated through, about 2 minutes.

Serve over brown rice with a side dish of plain yogurt and grated cucumber (raita). Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user PATTK1220.

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Member Ratings For This Recipe

  • Incredible!
    1 of 3 people found this review helpful
    I can't wait to try it, all the ingredients are great so the result should be great! Thanks, I love curries. - 6/8/09

    Was this review helpful?   yes  No
  • Hopefully, I successfully changed my rating to 5 stars. I tried this and it was yummy. - 6/11/09

    Was this review helpful?   yes  No
  • I have tried this recipe ,without the baby peas;it's good. - 6/11/09

    Was this review helpful?   yes  No
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