The Easiest Vegetarian Curry
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon vegetable oil
  • 1 small yellow onion or two shallots, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh ginger, chopped
  • 1 head of cauliflower, cut into florets
  • 1.5 teaspoons curry powder (I use Penzey's Sweet Curry)
  • 1.5 teaspoons cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ⅛ - ¼ teaspoon cayenne, depending on how hot you want the dish to be
  • 1 14 oz. can diced tomatoes
  • 1 14 oz. can chickpeas, drained and rinsed
  • ¾ cup frozen peas
  • cilantro to garnish
  • toasted cashews or almonds to garnish
  1. In a large pan, sautee the onion or shallot in the oil over medium heat. Once translucent (about five minutes), add the garlic and ginger. Cook for one more minute.
  2. Add the cauliflower florets plus two tablespoons of water. Cover with a lid and reduce the heat to low. Let the cauliflower steam for 8-10 minutes, or until it is tender.
  3. Add the spices and salt, stirring to coat the cauliflower; then add the tomatoes, chickpeas and peas, and increase the heat to medium. Cook for five more minutes.
  4. Add additional salt to taste and garnish with cilantro and cashews or almonds. Serve with naan or rice.
Recipe by Orchard Street Kitchen at