Cauliflower and Chickpea Curry

AmberDairy-Free, Main, School Lunch Ideas, Vegan Friendly, Vegetarian Friendly1 Comment

We made a huge batch of Cauliflower and Chickpea Curry a few weeks ago, and you guys wanted the recipe, so here it the video! It’s spicy, salty, sweet goodness. Everyone in my family, including my 8 year old sister always has seconds. You won’t notice it’s vegan!

This recipe is approved by Jamie Oliver’s nutrition team as part of “10 Meals to Kick-Start a Healthier 2015.” Learn more here. #10HealthyMeals 

Cauliflower and Chickpea Curry
We LOVE this satisfying vegan dish! It's a little spicy, salty, and sweet. Everyone in my family, including my 8 year old sister always has seconds. I have had this with and without cauliflower, and both are great! 
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Ingredients
  1. 2 teaspoons grapeseed oil
  2. 1/2 head of cauliflower, cut into bite-sized pieces
  3. 2.5 cups cherry tomatoes (or regular tomato, sliced)
  4. 2 Tablespoons grapeseed oil, plus some more to coat the veggies for roasting
  5. 1 large yellow onion, chopped
  6. 3 garlic cloves, crushed
  7. 1 Tablespoon freshly grated ginger
  8. 4 teaspoons yellow curry powder
  9. 3 cups cooked chickpeas
  10. Salt and Pepper
  11. 2 Tablespoons butter (we used non-dairy butter substitute)
  12. 3-5 cups baby spinach
  13. 1 Tablespoon cilantro
  14. Basmati rice, cooked
Instructions
  1. Toss cauliflower and tomatoes in 2 teaspoons oil and place on a baking sheet. Make sure they are in a single layer, and not crowded. Season with salt and pepper, and roast for about 25 minutes in a 375 degree oven. This intensifies their flavor, and gets rid of some moisture.
  2. In a medium pot, heat 2 tablespoons of oil over medium high. Cook onion until golden brown, about 10 minutes. Then add garlic, ginger, and curry powder. Cook until fragrant, about a minute.
  3. Add tomatoes, chickpeas, and 2 cups of water and bring to a boil. Simmer, uncovered, until liquid is thickened and flavors are melded, about a half hour. Be patient, because it doesn't taste like much while it's still watery!
  4. Add cauliflower, and simmer until the cauliflower is warmed through and soft but not mushy.
  5. Add butter, which gives it a rich creamy flavor. Salt and pepper to taste. If your tomatoes are really sweet, you will need more salt - this is really important!
  6. Stir in the spinach and let it wilt. Adjust seasonings. This dish never comes together until the very end so don't give up!
  7. Serve over rice, and sprinkle with cilantro.
Cook With Amber http://www.cookwithamber.com/
 
IngredientsFinal

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Related video:

Roasted Cauliflower with a Garlic-Herb Drizzle
 70drizzle-2

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