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.
CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 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.
CAULIFLOWER AND GREEN PEA CURRY
This is a variation of Aloo Gobi; a Punjabi classic made with potatoes (aloo) and cauliflower (gobi), however I have omitted the potatoes to lighten up on the carbs. I love Indian food because it's inexpensive and relatively simple to prepare, but more importantly, it never fails to light up my eyes, nose and tastebuds with its piquant flavors and vivid colors. This dish is filling, without being a total carb bomb (sans potatoes) and the leftovers are good for a couple of lunches during the week.The combination of cauliflower and green peas may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavors of ginger, garlic and onions. The turmeric does it's part by imparting a golden hue to the cauliflower contrasting to the green peas, making this dish look exciting. Indian food is all about the use and combination of spices for amazing flavors. Even though there are a lot of spices in the ingredient list, you will find that they are staples.
Provided by Vegetarian Hostess
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds and turmeric and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent, about 7 minutes. Then add the garlic and ginger, and saute until fragrant.
- Add the cauliflower and saute until lightly browned, about 5 minutes. Add the water, peas, salt, pepper and red pepper. Cover, reduce the heat to medium low and cook, stirring occasionally, until the cauliflower is fork tender, but not mushy. Serve in a bowl or platter, garnished with parsley.
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
CURRIED CAULIFLOWER AND CHICKPEAS
This curried cauliflower is extraordinary and wholesome!
Provided by Stephanie Wiebe Meismer
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
- Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
- Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g
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