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
- 2 teaspoons grapeseed oil
- 1/2 head of cauliflower, cut into bite-sized pieces
- 2.5 cups cherry tomatoes (or regular tomato, sliced)
- 2 Tablespoons grapeseed oil, plus some more to coat the veggies for roasting
- 1 large yellow onion, chopped
- 3 garlic cloves, crushed
- 1 Tablespoon freshly grated ginger
- 4 teaspoons yellow curry powder
- 3 cups cooked chickpeas
- Salt and Pepper
- 2 Tablespoons butter (we used non-dairy butter substitute)
- 3-5 cups baby spinach
- 1 Tablespoon cilantro
- Basmati rice, cooked
- 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.
- 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.
- 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!
- Add cauliflower, and simmer until the cauliflower is warmed through and soft but not mushy.
- 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!
- Stir in the spinach and let it wilt. Adjust seasonings. This dish never comes together until the very end so don't give up!
- Serve over rice, and sprinkle with cilantro.