Cauliflower Chickpea Curry Recipes
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 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
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