Roasted Cauliflower and Chickpea Curry Bowls with Jasmine Rice

If you’ve ever been intimidated by making curry from scratch, this recipe is your perfect starting point. We’ve simplified the process by using a prepared curry sauce base and a blend of aromatic spices, so you can enjoy a deeply flavorful vegetarian meal without spending hours in the kitchen.

Cauliflower florets are roasted with curry powder until tender and caramelized, then combined with chickpeas in a luscious tikka masala-style sauce. Served over fluffy jasmine rice and finished with a cool drizzle of yogurt and fresh cilantro, this bowl is a satisfying and speedy dinner option.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Cut cauliflower florets into bite-size pieces if needed. Halve, peel and finely dice half the onion (use whole onion for 4 servings). Drain chickpeas, reserving 1/4 cup liquid (1/2 cup for 4 servings). Pick cilantro leaves from stems.
2. In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder and a couple big pinches of salt until evenly coated. Spread cauliflower on a baking sheet and roast on top rack until tender, 20-25 minutes.
3. In a small pot, combine rice, stock concentrate, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add chickpeas and half the garam masala (all for 4 servings); cook, stirring, until fragrant, 1-2 minutes.
5. Stir in curry sauce base, reserved chickpea liquid, 1/2 tsp sugar (1 tsp for 4 servings) and 1/4 cup water (1/2 cup for 4) into the pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Season generously with salt and pepper.
6. Fluff rice with a fork; divide between bowls. Serve chickpea curry next to rice. Arrange roasted cauliflower in the middle. Drizzle with yogurt and sprinkle with cilantro leaves.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and pat dry thoroughly before roasting to ensure browning. Roasting time may be slightly longer.

What can I substitute for the curry sauce base?

You can use 5 ounces of canned tomato sauce mixed with 1 teaspoon of curry powder and a pinch of sugar as a substitute.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and curry sauce base to confirm.