twospoons.ca
30-Minute Roasted Cauliflower Curry with Chickpeas (Vegan)
This vegan cauliflower curry cooks in 30-minutes. Made with roasted cauliflower, zucchini, carrot and chickpeas. It's a flavour-rich plant-based curry using Indian spices like turmeric, cumin and cinnamon and ginger.
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Instructions
- 01
Preheat oven to 400F/200C. Add the chopped cauliflower and zucchini to a baking tray and drizzle with 2 tablespoons of avocado oil. Mix to combine. Cook for 25 to 30 minutes, or until cauliflower is fork tender.
- 02
Meanwhile, add the onion and carrots in a large deep skillet with 1 tablespoons of avocado oil. Cook on medium heat to soften (about 10 mins). Mix in the turmeric, curry powder, cumin, cinnamon, ginger and sea salt. Pour in the coconut milk. Mix to combine.
- 03
Add the cooked cauliflower and zucchini and pour in the chickpeas. Stir everything to combine. Optional to add more salt to taste. Serve with rice, quinoa or naan bread.
Nutrition
per serving · 1 serving
- Calories
- 411
- Protein
- 7g
- Carbs
- 24g
- Fat
- 36g
- Fiber
- 8g
- Sugar
- 11g
- Sat. fat
- 23g
- Sodium
- 381mg
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.