Best Chickpea Curry Recipe To Make On A Chilly Fall Day

Emily Abrams

A successful chickpea curry can go a long way, especially when you’re on a budget and need something that packs in a lot of flavor, spice and protein. We’re always trying to come up with new curries to satisfy all of our comfort food cravings and we finally cracked the code. If you’re into making your own curry, you should always have one thing on hand: coconut milk.

Some of our favorite staples for adding layers of flavor and texture, minus the meat and dairy, are a good quality miso paste and plain coconut yogurt. With the right spice combination, a head of cauliflower and your favorite cheap base (couscous, rice, quinoa, farro, etc.), you’ll have a protein-packed vegetarian dish that’ll last you the lunch week.

Creamy Chickpea Curry With Roasted Cauliflower And Couscous

Emily Abrams

Ingredients

Sea salt
Black pepper
Extra virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 1/2 cans unsweetened coconut milk
2 Tbsp. unsweetened coconut yogurt (our favorite is Coyo)
2 tsp. tomato paste
1/2 tsp. red pepper flakes
3 tsp. curry powder
1 Tbsp. miso paste
1 tsp. honey
1 head cauliflower, cut into florets
1 large lemon
2 cups couscous

Instructions

Preheat the oven to 375 degrees. Lay out the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle them with half of the curry powder along with the sea salt, black pepper and half of the lemon juice. Make sure all of the cauliflower is fully coated with the olive oil, spices and lemon juice. Pop the cauliflower in the oven and bake it until it becomes golden brown and tender. This should take about 45 minutes.

Put a medium-sized skillet over medium-high heat. Drizzle about a tablespoon of olive oil into the pan and cook the onion until it’s translucent. Once the onion is tender, add in the garlic and let it become golden brown. Stir in the tomato paste until it becomes a deep red color. Add the coconut milk, miso paste, curry powder, red pepper flakes and honey. Give everything a good stir and let it all simmer for about 15 minutes. Add the chickpeas and let the curry simmer for another 15 minutes or so until the chickpeas become tender.

In the meantime, boil enough water (or broth) for two cups of couscous. Once the liquid boils, add the couscous until the liquid is fully absorbed. Squeeze the other half of the lemon over the couscous with a few cracks of black pepper. Cover the couscous to keep it warm if you’re eating right away or pack it away in the fridge for a later date.

Once the cauliflower is done roasting, remove it from the oven. Serve the curry over a pile of couscous and the roasted cauliflower with an extra crack of fresh black pepper and you’re ready to eat. You’ll be coming back for more, we promise.

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