Garbanzo Bean and Cauliflower Curry

Garbanzo Bean and Cauliflower Curry

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  • 1 tablespoon high-heat oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon turmeric
  • 3 cups cooked garbanzo beans
  • 1 head cauliflower, cut into florets
  • Salt and pepper, to taste
  • 2 (15-ounce) cans diced tomatoes
  • 1 (15-ounce) can light coconut milk
  • 5 ounces baby spinach
  • 1/4 cup chopped fresh cilantro
  • 3 cups cooked basmati rice
  • Plain yogurt, for serving


Heat oil in a large saucepan over medium-high heat. Cook onions until soft, about 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel seeds and turmeric; cook until fragrant, 2 to 3 minutes.

Add garbanzo beans and cauliflower; season with salt and pepper. Stir in diced tomatoes with their juices and coconut milk. Bring to a boil. Reduce heat to medium-low and simmer until cauliflower is tender, about 15 minutes; fold in spinach. Remove from the heat and stir in cilantro.

Serve hot over cooked basmati rice with a dollop of yogurt.

Special notes:

We suggest Pedrosillano café garbanzos in this recipe, which are available in our bulk department. It works just fine with canned, drained beans, too.

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