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Creamy Chickpea Curry with Couscous with Carrots and Roasted Cauliflower

Prep time: ~20 min | Cook time: ~30 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 1 whole yellow onion
  • 3 clove garlic
  • 1 inch piece fresh ginger
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 1 15 oz can diced tomato
  • 2 15 oz can chickpea
  • 1 1/4 cup vegetable broth
  • 1 13.5 oz can coconut milk
  • 1/4 cup fresh cilantro
  • 2 whole carrot (Side: Couscous with Carrots)
  • 1 cup couscous (Side: Couscous with Carrots)
  • 1 cup vegetable broth (Side: Couscous with Carrots)
  • 1 tbsp olive oil (Side: Couscous with Carrots)
  • 1 head cauliflower (Side: Roasted Cauliflower)
  • 2 tbsp olive oil (Side: Roasted Cauliflower)

Tips & Substitutions

  • Substitute: brown or green lentil instead of chickpea
  • Substitute: plain Greek yogurt instead of coconut milk
  • Optionally Add: chicken breast chunk or lamb piece
  • Roast the cauliflower first so it finishes while the curry simmers.
  • Simmer the curry uncovered so the coconut milk reduces slightly and becomes creamy.

Instructions

  1. Preheat oven to 425°F. Cut 1 head cauliflower into florets and toss with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 22–25 minutes, flipping halfway.
  2. While the cauliflower roasts, dice 1 yellow onion, mince 3 garlic cloves, and grate 1 inch fresh ginger.
  3. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until softened.
  4. Add the minced garlic and grated ginger and cook 1 minute until fragrant.
  5. Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, and 1 tbsp curry powder. Cook 1 minute, stirring constantly.
  6. Add 1 (15 oz) can diced tomato, 2 (15 oz) cans chickpeas (drained), 1 1/4 cups vegetable broth, and 1 (13 1/2 oz) can coconut milk. Bring to a simmer and cook uncovered 15 minutes until slightly thickened. Season to taste.
  7. Side: Couscous with Carrots – Peel and dice 2 carrots. Heat 1 tbsp olive oil in a small saucepan and cook the carrots 5 minutes until slightly softened.
  8. Add 1 cup vegetable broth to the carrots and bring to a boil. Stir in 1 cup couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
  9. Stir 1/4 cup chopped fresh cilantro into the curry just before serving.
  10. Serve the creamy chickpea curry over the couscous with roasted cauliflower on the side.