Curried Cauliflower with Chickpeas and Tomatoes


  • 2 tbsp.  olive oil
  • 1 medium onion, finely chopped
  • 2 tbsp. curry powder
  • 1 tbsp. grated fresh or frozen ginger
  • 1 small can diced tomatoes (14 oz.) or 2-3 fresh tomatoes, peeled and diced
  • 1 cup water
  • 1 head of cauliflower, cut into florets
  • 3 cups (2 large cans) chickpeas, drained and rinsed
  • 2 tbsp. tomato paste
  • salt
  • Cilantro or parsley for garnish (optional)


  1. Heat oil in large, heavy-bottomed pot and add onion, ginger and curry powder.
  2. Cook and stir until the onion is translucent.
  3. Add tomatoes and cook for 5-6 minutes until the tomatoes are soft and beginning to break down.
  4. Add remaining ingredients, a sprinkle of kosher salt and stir everything together.
  5. Cover and simmer until cauliflower is tender-crisp.
  6. Uncover and continue cooking until the sauce is thick and gravy-like. Adjust the salt to your taste.
  7. Sprinkle with chopped herbs and enjoy.