Meet my new favorite: Chickpea Cauliflower Curry with Pineapple. 

I am usually not a huge fan of curries, but this recipe is just so good that it has won me over and now I think I will be making curries on a regular basis. This curry features a warming, fragrant sauce that is a little bit spicy and savory-sweet all at the same time. So good, trust me on this one!

To make this curry come together fast with minimal effort, use a good quality store-bought curry powder. If your curry powder has been sitting in the cupboard for longer than you can remember, pick up a new bottle for the freshest tasting spices. I prefer to by my spices from the local spice shop to ensure that best quality ingredients and flavor.

The curry gets a little sweet note from the fresh pineapple. I am a huge fan of adding pineapple to savory recipes. Every few bites you get a bite of sweetness. The perfect combination of savory + sweet!

After I first made the recipe, I thought that is was just too liquidly. I was looking more of a thick curry, but as I found my self eating a bowl of the curry with rice, I realized that the creamy, rich liquidly sauce was needed. The rice absorbed the savory-sweet sauce and it pulled the whole meal together. If you prefer a thicker curry, simply add less of the coconut milk.

You're going to love this Chickpea Cauliflower Curry with Pineapple because it's:

Easy
Comforting
Hearty, but not too heavy
A little bit spicy
& Sweet

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Chickpea Cauliflower Curry with Pineapple

Yield: 3-4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Easy, sweet + savory curry with chickpeas and cauliflower. Fresh pineapple adds a touch of sweetness. Easy enough for a weeknight dinner!

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Ingredients

• 1 Cup Basmati or Jasmine Rice
• 1 ½ Tablespoon Grapeseed Oil
• 1 Medium Red Onion, finely chopped
• 1 Tablespoon Curry Powder
• 2 Garlic Cloves, minced
• 1 Jalapeño, finely chopped
• 1 teaspoon Ginger, grated
• 1 ½ Cups Fresh Pineapple, diced small
• 1 Can {13.6 ounce} Coconut Milk
• ½ teaspoon Salt
• ½ teaspoon Black Pepper
• 1-2 teaspoon Light Brown Sugar
• 1 Can {15 ounce} Chickpeas, drained and rinsed
• 1 Medium Cauliflower Head, cut into small florets
• 1 teaspoon Lime Zest
• Cilantro Leaves for garnish

Instructions

1. Cook the rice according to package directions.
2. While the rice is cooking, start the curry. In a dutch oven or deep sided pot, heat the oil over medium heat. Add the red onion and pinch of salt. Sauté for 5 minutes, stirring occasionally. Add the curry powder and stir, cooking for minute or two. Add the garlic, jalapeño, and ginger. Stir, making sure to coat everything with the curry powder. Cook another 2 minutes.
3. Add the diced pineapple and cook for another 1-2 minutes. Pour in the coconut milk. Add the salt, pepper, and sugar. Stir everything together.
4. Add the chickpeas and cauliflower. Reduce heat to a low simmer. Cook until the cauliflower is tender, about 15-20 minutes.
5. Add the lime zest and taste for seasonings. Let sit for 5-10 minutes before serving.
6. Serve over the cooked rice. Garnish with fresh cilantro leaves.

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