World · Keto
Cauliflower & Chickpea Coconut Curry
Indian-spiced cauliflower in a creamy coconut-tomato sauce, with a modest handful of chickpeas for texture. Chickpeas are higher in carbs than typical keto staples, so the portion is deliberately small (~25g per serving). Vegetarian; pairs well with extra cauliflower rice for a fuller bowl.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 2
13g Net carbs
7g Protein
28g Fat
340 Calories
Per serving
Ingredients
- 250g (about 3 cups) Cauliflower, cut into small florets
- 50g (about 1/4 cup) Canned chickpeas, drained and rinsed
- 1 tbsp Coconut oil
- 1/3 (30g) Small onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Ground turmeric
- 1/4 tsp Cayenne pepper (to taste)
- 60g (about 1/4 cup) Canned crushed tomatoes (or passata)
- 200ml (6.5 oz) Full-fat coconut milk
- to taste Fine sea salt
- small handful Fresh coriander, chopped (to serve)
- 2 Lemon wedges (to serve)
Method
- Heat coconut oil in a large pan over medium heat. Add the onion and cook 3-4 minutes until soft.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add garam masala, cumin, coriander, turmeric, and cayenne. Toast 30-60 seconds, stirring constantly.
- Add the crushed tomatoes and a splash of water; simmer 3 minutes until the sauce deepens.
- Add the cauliflower florets and chickpeas. Pour in the coconut milk; stir to coat.
- Cover and simmer 15-18 minutes, stirring occasionally, until the cauliflower is fork-tender and the sauce is thickened.
- Season with salt to taste. Stir in most of the chopped coriander.
- Serve in bowls, finished with remaining coriander and a lemon wedge.
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