Low FODMAP Purple Cauliflower & Chickpea Curry

Name: Low FODMAP Purple Cauliflower & Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Indian
Ingredients: 2 tablespoons low FODMAP Garlic-Infused Oil, (made with olive oil, homemade or purchased); 3/4 cup (48 g) chopped scallions, (green parts only); 2 tablespoons chopped scallion bulb; 2 teaspoons freshly grated ginger; 2 tablespoons garam masala; ¾ teaspoon kosher salt; ½ teaspoon cumin; ½ teaspoon low FODMAP garlic powder, (such as FreeFod or Fodmazing); ½ teaspoon smoked paprika; ½ teaspoon turmeric; ¼ teaspoon freshly ground black pepper; 12- ounces (340 g) fresh purple cauliflower florets; 1, 15.5 oz. (439 g) can chickpeas, drained; 1, 14.5 oz. (411 g) can fire-roasted diced tomatoes; ½ cup (120 ml) water; ½ cup (114 g) lactose-free plain yogurt or heavy cream; Chopped fresh flat-leaf parsley or cilantro

Instructions

Prep:15minCook:25min

The inspiration for this recipe was the recent (Q4) lab testing and results for purple cauliflower by Monash University. A hefty 75 g (about 3/4 cup) is low FODMAP! This Low FODMAP Purple Cauliflower & Chickpea Curry is easy to make, has loads of flavor and will satisfy you cauliflower lovers.

Updated at: Fri, 18 Sep 2026 13:00:46 GMT