Cauliflower And Chickpea Curry Recipes

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CAULIFLOWER AND CHICKPEA CURRY



Cauliflower and Chickpea Curry image

This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour

Provided by Nagi | RecipeTin Eats

Categories     Curry     Dinner

Time 30m

Number Of Ingredients 18

4 tbsp vegetable oil
1 tbsp ginger (finely grated)
3 large garlic cloves (minced.)
1 large onion (chopped (brown, white, yellow))
3 tsp coriander powder
1/4 tsp tumeric powder
1 tsp cumin powder
2 tsp paprika
1 1/2 cups chicken stock
800 g / 28 oz can crushed tomato
300 g / 4 cups (packed cauliflower small florets (1 small / 1/2 large cauliflower))
400 g / 14 oz can chickpeas (drained)
Salt
1 tsp sugar - optional (Note 1)
3/4 cup frozen peas (75g)
3 tsp garam masala powder (Note 2)
1/4 cup coriander / cilantro leaves (chopped)
Yoghurt (to serve (highly recommended))

Steps:

  • 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.
  • Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
  • Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
  • Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
  • Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
  • Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

Nutrition Facts : ServingSize 552 g, Calories 344 kcal, Carbohydrate 44.1 g, Protein 10.7 g, Fat 15.8 g, SaturatedFat 2.9 g, Sodium 933 mg, Fiber 11.6 g, Sugar 11.5 g, UnsaturatedFat 12.9 g

CAULIFLOWER AND CHICKPEA CURRY



Cauliflower and Chickpea Curry image

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

3 tablespoons vegetable oil
1 large onion, chopped
1 small head cauliflower, broken into florets
1 cup water, divided
4 medium carrots, thinly sliced
3 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, or to taste
3 medium tomatoes, chopped
½ cup chopped fresh cilantro
1 teaspoon salt, or to taste
2 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons golden raisins

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



Chickpea and Cauliflower Curry image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

1/2 pound dried chickpeas
2 bay leaves
1 cinnamon stick
4 cardamom pods, cracked
6 whole cloves
12 black peppercorns
2 red onions; 1 quartered, 1 diced
1 3-inch piece ginger, peeled and chopped
4 cloves garlic
1/4 cup vegetable oil
Kosher salt
1 serrano chile pepper, chopped (remove seeds for less heat)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
2 plum tomatoes, diced
6 cups cauliflower florets
1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise
Juice of 1 lemon
1/2 cup chopped fresh cilantro or mint

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



Curried Cauliflower and Chickpea Dump Dinner image

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

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

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 CAULIFLOWER CURRY



Chickpea Cauliflower Curry image

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

1 cup uncooked brown rice
4 cups fresh cauliflowerets
1 medium onion, chopped
1 large carrot, diced
2 garlic cloves, minced
2 teaspoons canola oil
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground cloves, optional
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen peas

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.

CURRIED CAULIFLOWER AND CHICKPEAS



Curried Cauliflower and Chickpeas image

This curried cauliflower is extraordinary and wholesome!

Provided by Stephanie Wiebe Meismer

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

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

CAULIFLOWER AND CHICKPEA CURRY



Cauliflower and Chickpea Curry image

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

1 medium-large cauliflower (about 1 3/4 pounds/800g), trimmed
Sea salt
2 tablespoons sunflower oil
3 onions, chopped
4 garlic cloves, chopped
1 teaspoon freshly grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
A large pinch of dried chile flakes
2 star anise
1 (14-ounce/400g) can plum tomatoes, chopped, any stalky ends and skin removed
1 (14-ounce/400g) can chickpeas, drained and rinsed
2 teaspoons garam masala
A good handful of cilantro, chopped
Sea salt and freshly ground black pepper

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.

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Heat olive oil in a large pan. Add the onions and saute until almond translucent. Add all of the spices, tomato paste, and garlic. Cook for about 3 minutes, toasting all the spices.
From onegreenplanet.org


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