CAULIFLOWER AND CHICKPEA CURRY
Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.
Provided by Noor
Categories Main Dish Recipes Curries Vegetarian
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion starts to turn golden brown, 10 to 15 minutes more.
- Increase heat to medium-high and stir in cauliflower. Add 1/4 cup water. Cover and steam for 2 minutes. Add carrots and another 1/4 cup water; cover and steam until water evaporates, 2 to 4 minutes.
- Stir in garlic, ginger, curry powder, cumin, coriander, cinnamon, and cayenne. Cook and stir until fragrant, about 1 minute. Add tomatoes, remaining 1/2 cup water, cilantro, and 1 teaspoon salt. Cook over medium-high heat until vegetables are tender and extra water has evaporated, 15 to 20 minutes.
- Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 36.6 g, Fat 8.4 g, Fiber 8.2 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 716.7 mg, Sugar 7.8 g
CHICKPEA AND CAULIFLOWER CURRY
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.
- Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.
- Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.
- Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
- Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES
Categories Soup/Stew Tomato Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Cauliflower Chickpea Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
- 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
- 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
- 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).
SATAY CAULIFLOWER & CHICKPEA CURRY WITH STORECUPBOARD FLATBREADS
An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan. Add the onion and sizzle for 5-10 mins until softened. Add the garlic, stir for 30 secs, then stir in the curry paste and peanut butter. Stir to combine, then add the cauliflower, chickpeas, coconut milk and 100ml water. Season well, cover with a lid and simmer for 15 mins until the cauliflower has thawed, then uncover and cook for 5 mins more until the sauce is thick.
- Meanwhile, make the flatbreads. Heat a large griddle pan. In a bowl, combine the flour, baking powder and 1/4 tsp salt. Add the coconut milk and mix to form a dough. Break off golf-ball-sized pieces of dough and roll out as thinly as you can on a lightly floured surface. Place in the pan and cook for 1-2 mins each side until charred dark brown and puffed up. Serve the curry with the flatbreads, scattered with coriander, if you like.
Nutrition Facts : Calories 747 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
CAULIFLOWER AND CHICKPEA CURRY
Provided by Hugh Fearnley-Whittingstall
Categories Tomato Vegetable Sauté Vegetarian Dinner Spice Cauliflower Legume Chickpea Vegan Boil Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
- Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
- Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.
- Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
- Stir in the garam masala and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.
CHICKPEA CAULIFLOWER CURRY
I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Cook the rice according to package directions. Set aside and keep warm. , Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes or until tender. Drain and set aside., In a large skillet, saute the onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and clove if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve with rice.
Nutrition Facts : Calories 157 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 243mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
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- Heat the coconut oil in a large saute pan over a medium heat. Use a pan with a tight-fitting lid. Add the onion and cardamom pods and cook for about 10 minutes. Until the onion is translucent and a little springy and the pods have popped open.
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- Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
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