Quick Cauliflower and Chickpea (Garbanzo) Curry

Time-saver recipe: 30-40 minutes or less!

  • Ingredients:
  • 1 small onion, chopped
  • 1 teaspoon canola oil 
  • 1 to 2 teaspoons curry powder (to taste)
  • 1 14-ounce can whole tomatoes, drained and broken up (can substitute diced tomatoes) 
  • 1 small head cauliflower, broken into small flowerets
  • 1 potato, cubed
  • 1 15-ounce can chickpeas, drained 
  • Cooked rice for serving 


  1. In a large skillet, sauté onion in oil until soft.
  2. Add curry powder and stir well.
  3. Add vegetables and simmer covered until they are soft, stirring occasionally.
  4. Add chickpeas and heat through.
  5. Serve over brown basmati rice or regular brown rice. 

Note: Other vegetables that work well with the cauliflower are red pepper, green peas, carrots, and spinach. Spinach should be added at the end with the chick peas. Be creative!