Cauliflower, Chickpea And Chard Curry Recipe

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You want good food and you want it fast. You're in luck, because we just picked up a copy of chef and TV personality Jason Roberts's new book, Good Food — Fast! Whether the goodness you crave is gluten-free, vegetarian, vegan, or protein-heavy, if it makes you feel good, there's a recipe for it in here.

The ingredients list for this sumptuous, fragrant curry may look long-winded, but the effort involved pays off with every mouthful of the final product. Not only is this dish low in fat; it's also packed with nutritional goodness and satisfying flavors. It keeps well and tastes even better the day after it is cooked. So it's definitely worth making when you have a bit of extra time so that you can then enjoy quick leftovers throughout the week. (For the meat lovers in your life, you can add 1/2 pound fish or chicken and cook it in the curry.)

Reprinted with permission from Good Food — Fast!

Cauliflower, Chickpea And Chard Curry Recipe
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  • 1 red onion
  • 1 bunch fresh cilantro
  • 1 knob of ginger
  • 2 tablespoons olive oil
  • 1 tablespoon fennel seeds
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground turmeric
  • 1 tablespoon mustard seeds
  • 1/3 teaspoon ground chili flakes (if you like your curries hot
  • 2 medium carrots
  • 3 stalks celery
  • 1 large head cauliflower
  • 1 (12-ounce) can light coconut milk
  • 1 (12-ounce) can crushed tomatoes
  • 3 teaspoons white wine vinegar
  • 1 1/2 cups water
  • 1 bunch chard
  • 1 (15-ounce) can chickpeas
  • Salt and freshly ground black pepper to taste
  • Steamed rice
  1. In a heavy-bottomed saucepan, sauté the onion, cilantro roots (reserve the leaves), and ginger in olive oil over medium heat until the onions are translucent, about 2-3 minutes.
  2. Add all the dry spices and stir until the mixture is fragrant, approximately 1-2 minutes.
  3. Lower the heat and add the carrot, celery and cauliflower, along with the coconut milk, tomatoes, vinegar and 1 cup water.
  4. Simmer for 20-25 minutes, until the vegetables are tender but still have a slight bite to them.
  5. Place the chard into a medium-size saucepan along with the remaining 1/2 cup water and bring it to a boil with the lid on.
  6. Simmer for 2 more minutes, then remove the pan from the heat and let it steam (with the lid on) for another 3 minutes.
  7. Add the chard to the curry along with the chickpeas.
  8. Before serving, throw in a small handful of roughly chopped cilantro leaves.
  9. Adjust the seasoning with a little salt and pepper. Serve with steamed rice.
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