Roasted Cauliflower and Chickpea Coconut Curry

I could literally eat curry EVERY. DAY. I love the flavors that are encompassed in Indian style curry and lucky for me, it has many health benefits. But let’s be honest, I’d eat this even if it didn’t. I made this with chickpeas and cauliflower but it would be really good with chicken or shrimp. I’ll probably make that next time


The good in this:

Let’s focus on the turmeric. Turmeric comes from a root and is a part of the ginger family.


It’s bright orange hue gives popular Indian dishes their color. Turmeric has phytochemicals (plant chemicals) that reduce inflammation. Athletes make smoothies with this post-workout, it’s found in golden milk commonly used to fight colds and of course in curries. A little goes a long way with this, so use 1-2 tsp in your dish for flavor, color and antioxidants!


1 can chickpeas, drained

1 bag frozen cauliflower, thawed

1T fresh basil

1 can coconut milk

1 can diced tomatoes

2 cloves garlic

1 T curry

1 tsp


1/4 tsp salt and pepper

1 T green sriracha



Preheat oven to 400°F. On large sheet pan, place chickpeas and cauliflower. Drizzle with olive oil, salt and pepper. Roast for 20 minutes. In medium pan, heat 1 T olive oil. Add garlic and cook until fragrant, 1-2 minutes. Add curry powder and ground turmeric. Cook another minute. Add coconut milk, tomatoes, sriracha and bring to a boil. Reduce heat, add roasted vegetables and simmer for 15 minutes. Add basil and simmer another 1-2 minutes. Serve with jasmine rice or naan.


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