Wednesday, June 10, 2026
This tasty, low cost, and nutritious dish is a perfect comfort food! There are many ways to make curry, so feel free to substitute your favourite recipe for the sauce. Cauliflower is an amazing vegetable and absorbs the flavour of anything it is cooked with, making it perfect for curries and other seasoned dishes.
The average cost of a head of cauliflower typically ranges from $3.00 to $6.00 CAD in the Waterloo region, depending on the retailer and weekly sales. A can of chickpeas costs between $2.00 and $4.00. That makes this a cost-effective dish that will provide you with leftovers you can freeze and reheat at busy times in the term!
Ingredients
- 2 tablespoons clarified butter (ghee)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (13.5-ounce) can full-fat coconut milk
- 1 medium head cauliflower, cut into 1-inch florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup fresh cilantro leaves, chopped
- Kosher salt, to taste
Optional:
- If you want to increase the protein, you can also add paneer, tofu, or chicken.
- Rice: made according to package instructions
- Naan: homemade or store bought
Instructions:
- Heat the clarified butter in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
- Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
- Stir in the minced garlic and freshly grated ginger, cook for 1 minute until fragrant.
- Sprinkle in the garam masala, ground turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
- Pour in the undrained diced tomatoes and full-fat coconut milk, scraping the bottom of the pot to deglaze.
- Add the cauliflower florets, drained chickpeas, and vegetable broth, stirring to coat evenly.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15–20 minutes until the cauliflower is tender when pierced with a fork.
- Stir in the chopped fresh cilantro leaves and season with kosher salt to taste.
- Remove from heat and let rest, covered, for 5 minutes to allow flavours to meld.
- Serve it over rice or with warm naan.
Tip: freeze leftovers in single-serving portions for quick grab and go meals.