Cauliflower, Broccoli and Chickpea Curry
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
Directions
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.
3 Reviews
Heathe
December 4, 2022
I have made this twice in the past few months and LOVE it. The only thing I leave out is the golden raisins, largely due to cost savings. Thank you for sharing!
Diana
January 21, 2018
This was really good! Thank you.
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Sue
September 9, 2025
Just cooked this for our dinner, absolutely superb! I added 1/2 a cooked and mashed sweet potato (just because it was in the fridge and needing using up.) which made the sauce extra thick. We will definitely be having this again. You don’t need to be vegetarian to like vegetarian food.