Chickpea and Cauliflower Curry

Try veggies cooked in spices and coconut milk for a unique and unforgettable side.

  • PREPARATION TIME: 15 Minutes
  • COOKING TIME: 10 Minutes
  • YIELDS 2 servings


  • 1 Tsp grapeseed oil
  • 1/4 cups coarsely chopped onion
  • 1/2 cup water
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/2 cup coarsely chopped cauliflower florets
  • 1/4 cups baby carrots, cut into rounds
  • 1 Tbsp dried currants or raisins
  • 1/4 Tsp ground cinnamon
  • 1/4 Tsp curry powder
  • 1/8 Tsp ground turmeric
  • 1 Tbsp light unsweetened coconut milk
  • 2 Tbsp plain Dannon® Oikos® Greek nonfat yogurt
Chickpea and Cauliflower Curry


  • Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened. Reduce the heat to low.
  • Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.
  • Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
  • Season with salt and freshly ground black pepper to taste. Serve topped with plain Dannon Oikos Greek nonfat yogurt and garnish with additional cinnamon, if desired