Curried Cauliflower And Chickpea Dump Dinner Recipes
CAULIFLOWER AND CHICKPEA CURRY
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
Time 30m
Number Of Ingredients 18
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
CHICKPEA AND CAULIFLOWER STEW
This is a quick and easy cauliflower stew with just enough heat to tingle the taste buds. Serve over brown rice.
Provided by Valerie Bacerott
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.
- Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.6 g, Fat 4.9 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 563.7 mg, Sugar 5.5 g
ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Cauliflower Curry Couscous Lentil Spinach Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
- Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
- Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
- Do Ahead
- Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.
ROASTED CURRIED CHICKPEAS AND CAULIFLOWER
When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.
Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
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
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.
More about "curried cauliflower and chickpea dump dinner recipes"
CREAMY CAULIFLOWER AND CHICKPEA CURRY - CUPFUL OF KALE
2020-02-20 Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan. Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces - not too big not too small. Let simmer for 10-15 minutes and then add the chickpeas …
From cupfulofkale.com
4.5/5 (199)Category MainsCuisine Indian, VeganTotal Time 25 mins
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4.5/5 (199)Category MainsCuisine Indian, VeganTotal Time 25 mins
- Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.
- Add all the spices - curry powder, cumin, garam masala, turmeric and chilli powder. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.
CURRIED CAULIFLOWER & CHICKPEA DINNER DUMP RECIPE FROM ...
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CAULIFLOWER AND CHICKPEA COCONUT CURRY - A RECIPE FROM OH ...
2018-11-05 Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer …
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Get the Recipe: One-Pot Caprese Pasta. 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 ...
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CURRIED CAULIFLOWER WITH CHICKPEAS | CANADIAN LIVING
2016-01-30 Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes. Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisins and 1/4 cup water; cover and cook, stirring once or twice, until cauliflower ...
From canadianliving.com
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CURRIED CHICKPEA AND CAULIFLOWER DUMP DINNER
Curried Chickpea and Cauliflower Dump Dinner. A recipe by vance31911. healthy. vegetarian. vegan. gluten-free. dairy-free $11.10 per serving. 1 likes. Ready in . 45 minutes. Spoonacular Score: 4% . Curried Chickpean and Cauliflower Dump Dinner might be a good recipe to expand your main course recipe …
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CURRIED CAULIFLOWER WITH CHICKPEAS - RECIPES
Cook the onion for 3 minutes, or until soft, stirring frequently. Add the bell pepper. Cook for 3 minutes, or until tender. Stir in the gingerroot and garlic. Cook for 30 seconds, stirring frequently. Turn off the pressure cooker. Stir in the broth, cauliflower, curry powder, and salt. Stir in the chickpeas.
From recipes.heart.org
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CAULIFLOWER AND CHICKPEA CURRY - THE LAST FOOD BLOG
2018-10-12 Home » Dinner » Cauliflower and Chickpea Curry. Cauliflower and Chickpea Curry. Published: October 12, 2018, Modified: November 12, 2019, By: Michelle Alston. Facebook 274; Twitter; Pinterest 8878; Jump to Recipe. When we decided to stop eating meat, one of the most popular meals I made in those first few months was this curry. This Cauliflower and Chickpea Curry …
From thelastfoodblog.com
Estimated Reading Time 4 mins
From thelastfoodblog.com
Estimated Reading Time 4 mins
- 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.
- Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavour.
- Now pour in the chopped tomatoes plus about 50 ml of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.
- After 10 minutes, pour in the coconut milk stir well then simmer over a medium heat for 10 minutes, until the sauce reduces and thickens. Check the seasoning.Finally, stir in the chopped coriander and serve immediately.
ROASTED CURRIED CAULIFLOWER AND CHICKPEA SALAD - AVERIE COOKS
2020-05-26 Roasted Curried Cauliflower and Chickpea Salad - An EASY, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the STARS!! Topped with raisins, pistachios, cilantro, and a DELISH tangy Greek yogurt dressing!! Ingredients Cauliflower and Chickpeas. one 15-ounce can chickpeas …
From averiecooks.com
Estimated Reading Time 5 mins
From averiecooks.com
Estimated Reading Time 5 mins
- Cauliflower and Chickpeas - To a baking sheet lined with foil (for easier cleanup) add the chickpeas to one side and pat them dry with paper towels. To the other side add the cauliflower. Evenly drizzle everything with the olive oil, evenly sprinkle with curry powder, ginger, salt, pepper, and using your hands, toss very well to coat evenly.
- Bake for about 35 to 40 minutes, or until cauliflower is as tender as desired; stir chickpeas and flip cauliflower once or twice while baking to ensure even roasting. While the food roasts, make the dressing.
- Dressing and Salad - To a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, pepper, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
CHICKPEA AND CAULIFLOWER CURRY | WHOLEFULLY
2019-09-25 Instructions. Heat the coconut oil and curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant. Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes. Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower.
From wholefully.com
4.4/5 (203)Category DinnerCuisine Thai-InspiredTotal Time 20 mins
From wholefully.com
4.4/5 (203)Category DinnerCuisine Thai-InspiredTotal Time 20 mins
- Heat the coconut oil and curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant.
- Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
- Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat, and simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
- Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving. Serve over cauliflower rice to keep it grain-free.
EASY CHICKPEA & CAULIFLOWER CURRY - BBC GOOD FOOD
From bbcgoodfood.com
- Heat 2 tbsp oil in a large pan. Add 1 small, chopped red onion and finely grate in a thumb-sized piece of ginger and 2 garlic cloves.
- Drizzle in some more oil and stir in 1 tbsp cumin seeds, 1 tsp coriander powder and 1 tsp turmeric. Leave for 2 mins until the vegetables are absorbing the spices and starting to caramelise.
- Return the heat to medium and add 1 can drained chickpeas and 1 can chopped tomatoes. Fill the tomato can with 100ml water then pour into the curry and stir.
- Bring to a simmer and leave it uncovered for about 15 mins, stirring occasionally. Whilst cooking, crush some of the chickpeas against the side of the pan to thicken the sauce.
- When the sauce has thickened, finish the curry with a handful of chopped coriander stalks and 1 tsp garam masala. Serve with rice or naan bread.
CHICKPEA AND CAULIFLOWER CURRY (INSTANT POT/SLOW COOKER ...
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From veganblueberry.com
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- Cook in standard Slow Cooker for approx 4 hours on High (using a basic crock-pot low vs high options) or 6+ hours on LOW. (If using the Instant Pot slow-cooker function, cook for 4 hours.)
- If using an Instant Pot or other electric pressure cooker, choose Manual High Pressure and set for 3 minutes. Allow natural release for 10 minutes.
- Before serving remove 1 cup of mixture and mash with a fork. Return mashed portion to crockpot and add chopped fresh basil.
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2018-05-25 We used: 2 cans of chickpeas, 2 cans of regular coconut milk plus about 1/3 cup water to rinse out the cans, one 4-oz can of Maesri brand red curry paste, one large red onion, 6 cloves garlic, 3 jalapenos, one whole medium sized head of cauliflower…
From minimalistbaker.com
From minimalistbaker.com
- Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer - lower heat if boiling.
CHICKPEA AND CAULIFLOWER CURRY | LEXI'S CLEAN KITCHEN
2020-04-13 Add cauliflower, and cook until beginning to soften, about 6-8 minutes. Add more oil if needed. Add curry, salt and pepper and let toast until fragrant, about 1 minute. Add in chickpeas and coconut milk and bring to a boil, then reduce heat to simmer for 10 minutes, or until cauliflower is cooked through and sauce has thickened up.
From lexiscleankitchen.com
Estimated Reading Time 3 mins
From lexiscleankitchen.com
Estimated Reading Time 3 mins
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CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER | RECIPE ...
Aug 15, 2020 - Get Curried Cauliflower and Chickpea Dump Dinner Recipe from Food Network. Aug 15, 2020 - Get Curried Cauliflower and Chickpea Dump Dinner Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food ...
From pinterest.co.uk
From pinterest.co.uk
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER RECIPES
Steps: Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until …
From tfrecipes.com
From tfrecipes.com
CURRY CAULIFLOWER AND CHICKPEA RECIPES
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 …
From tfrecipes.com
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2021-09-29 Creamy, Velvety and Sweet this Chickpea and Pumpkin Curry slow cooked in the crockpot with Indian spices, tomato paste and sugar is one of the best Pumpkin Curry recipes ever!. Creamy, Cosy and Addictive, this Vegan Pumpkin Curry is a perfect fall dinner recipe which is best served with some Steamed Rice or Cumin Spiced Rice or Coconut Rice or some Soft and Fluffy Naan Bread.
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BEST OF BRIDGE CURRIED CAULIFLOWER RECIPES
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 …
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