Cauliflower, Broccoli and Chickpea Curry

By Leslie Blythe  ,   ,

January 15, 2018

When I lived in New York in the '80s, I used to make a version of this Cauliflower, Broccoli, and Chickpea Curry. Mainly because I LOVE Indian food and it is very cheap to make. Sometimes I would make it with chicken.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings


1Heat the oil in a large skillet then add the onion, and cook 3 to 4 minutes, until beginning it begins to soften and become translucent. Add the garlic, ginger, turmeric, cumin, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.

2Add the coconut milk, chickpeas, diced tomatoes, cauliflower, broccoli and golden raisins. Bring to a boil, reduce heat and simmer until the vegetables are tender, and the sauce is thick and bubbly about 10 minutes.

3Season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving.


2 tablespoons vegetable oil

1 large white onion, diced

4 cloves garlic, minced

1 teaspoon ginger, fresh minced

1 teaspoon turmeric

½ teaspoon cumin

3 Tablespoons curry powder

1-14 ounce can coconut milk

1-15 ounce can chickpeas, drained and rinsed

1-15 ounce can diced tomatoes, drained

½ head cauliflower, broken into small florets

½ head broccoli, broken into small florets

⅓ cup golden raisins

Salt and pepper, to taste

Rice or naan, for serving


1 Review


January 21, 2018

This was really good! Thank you.

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