Recipe: Curried Cauliflower, Potatoes, and Chickpeas


June 6, 2016

After learning that 2016 was officially declared International Year of Pulses a couple months ago, I was eager to devote some time to getting creative with including pulses in my diet, and testing out some new recipes. I found this recipe in the Old Farmers Almanac Garden Guide 2016 Special Edition Magazine. The magazine did not mention credit to the cook, so I’m not sure exactly who made this recipe, but I found it in that magazine under the “Cooking Fresh: Fresh is Best” section. This recipe is the first one I experimented with, and I’m ashamed to admit that this is as far as I got. I fell head over heels in love with this recipe, and because it makes around 4 to 6 servings (depending on your portion sizes), I ended up eating this for dinner for nearly a week straight. The funny thing is, I’ve cooked it a couple times since and I’m still not sick of it! This is a MUST try. It is super simple, preparation isn’t too tedious, and it stores well. I would recommend making this dish in advance, and separating and storing your portions in microwave safe containers, as this provides a great lunch or dinner option for those of you who are crunched for time.

One thing I would like to mention about this recipe is that although you can use a skillet, I found it much easier to cook this dish in a large pot. When I tried using a skillet, I found there were too many ingredients, and it made it very difficult to stir because it nearly started to overflow. If you end up testing this recipe out, let me know what you think in the comment section below!


  • 4 Tablespoons vegetable oil
  • 2 Onions, finely chopped
  • 1 Head cauliflower, cored and cut into small pieces
  • 3 Potatoes, peeled and diced
  • 2 Tomatoes, chopped
  • 1 Teaspoon ground cumin
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground tumeric
  • 1/2 Teaspoon chili powder
  • 1 Can (15 ounces) chickpeas, drained and rinsed, or 2 cups cooked chickpeas
  • 1/2 Teaspoon garam masala


  1. Heat oil in a large pot over medium heat and cook onions until soft and golden. Add cauliflower and potatoes and stir. Add tomatoes, cumin, salt, tumeric, and chili powder. Stir and cook for 3 to 4 minutes. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes and cauliflower are almost tender, stirring occasionally to keep from sticking. Add chickpeas, cover, and cook for 5 to 7 minutes.

2.       Sprinkle with garam masala and stir well. Serve warm, & enjoy! 🙂



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