This chickpea and roasted cauliflower curry is the kind of meal that genuinely holds up in the fridge all week — the flavours deepen overnight and it reheats perfectly, making it a solid meal-prep staple. Roasting the cauliflower first gives it a nutty, slightly caramelised edge that holds its texture in the sauce far better than steaming or boiling would. With around 18g of plant-based protein and plenty of fibre per serving, it’s filling enough to stand alone or serve over brown rice or quinoa if you need extra carbs on higher-activity days.
Recipe
Chickpea and Roasted Cauliflower Curry
Nutrition Per Serving
370Calories
18gProtein
44gCarbs
13gFat
Ingredients
- 1 large cauliflower, cut into bite-sized florets (approx. 700g)
- 2 tbsp olive oil, divided
- 2 x 400g cans chickpeas, drained and rinsed
- 1 large brown onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tomato paste
- 1 x 400g can crushed tomatoes
- 1 x 400ml can light coconut milk
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp garam masala
- 1 tsp ground turmeric
- ½ tsp chilli flakes (adjust to taste)
- 1 tsp fine sea salt, plus more to taste
- 90g baby spinach
- 1 lime, juiced
- Small handful fresh coriander, roughly chopped, to serve
Sponsored 
📦 Great for Meal Prep
Glass Meal Prep Set (5-pack)
Divided, leak-proof, microwave-safe containers for grab-and-go lunches.
$22.99
View on Amazon →
Instructions
- Preheat your oven to 220°C (200°C fan / 425°F). Toss the cauliflower florets with 1 tbsp of the olive oil and a pinch of salt, spread in a single layer on a large baking tray, and roast for 22–25 minutes, flipping once halfway, until the edges are golden and slightly charred.
- While the cauliflower roasts, heat the remaining 1 tbsp of olive oil in a large, deep pan or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 7–8 minutes until soft and lightly golden.
- Add the minced garlic, grated ginger, and tomato paste to the pan and cook for 2 minutes, stirring constantly, until fragrant.
- Add the cumin, coriander, garam masala, turmeric, and chilli flakes. Stir to coat the onion mixture and toast the spices for 1 minute.
- Pour in the crushed tomatoes and coconut milk, stir well to combine, and bring the sauce to a gentle simmer. Season with 1 tsp salt.
- Add the drained chickpeas to the sauce and simmer uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the roasted cauliflower and baby spinach. Cook for a further 2–3 minutes until the spinach has fully wilted and the cauliflower is heated through.
- Remove from heat, squeeze over the lime juice, and taste for seasoning. Serve garnished with fresh coriander, alongside brown rice, quinoa, or naan bread.
Kitchen Gear for Chickpea and Roasted Cauliflower Curry
Sponsored| Product | Best For | Rating | Price | |
|---|---|---|---|---|
|
Editor's Pick
Glass Meal Prep Set (5-pack) |
Portioning bowls for the week | ★★★★★ 4.8 | $22.99 | View → |
 Etekcity Food Scale |
Precise portion tracking | ★★★★★ 4.7 | $39.99 | View → |
 Cast Iron Skillet, 12" |
Searing chicken evenly | ★★★★★ 4.9 | $29.90 | View → |
