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Cauliflower Chickpea Curry
Cauliflower Chickpea Curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Wow your taste buds with this flavorful cauliflower and chickpea curry, simmered with onions, curry, and tomatoes, and topped with fresh cilantro.
Ingredients:
  • 1 tablespoon extra virgin olive oil or vegetable oil
  • 2 teaspoons of yellow curry powder
  • 1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion)
  • 1-inch piece of ginger root, peeled and grated (1 teaspoon grated)
  • 1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained)
  • 1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower )
  • 1 15-ounce can of whole, peeled tomatoes
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 cup water
  • 1/2 cup (packed) roughly chopped cilantro (leaves and young stems)
  • 2 teaspoons minced fresh mint leaves
Instructions:
  • In a heavy-bottomed pot, heat oil over medium heat. Stir in curry powder and cook until fragrant, about 1 minute. Add sliced onion, coat with the curried oil, and cook until softened, 6 to 8 minutes.
  • Prepare the curry: After the onions have softened, incorporate the ginger and chickpeas, ensuring they are well coated. Crush the whole tomatoes with your fingers as you mix them in, along with any juice from the can. Introduce the cauliflower florets, salt, pepper, bay leaf, and water into the pot.
  • Simmer: Bring to a gentle simmer, then reduce heat, cover, and cook for 15 to 18 minutes until cauliflower is tender.
  • Remove the pan from heat, then toss the dish with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf, and for a non-vegan option, add a dollop of sour cream or plain yogurt on top if desired.

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