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, Tomato, and Chickpea Curry
- 3 tablespoons plus 1 teaspoon grapeseed oil divided
- 1/2 head cauliflower cut into bite-size pieces (about 3 heaping cups)
- 21/2 cups/375 g cherry tomatoes or regular tomatoes, sliced
- Salt and freshly ground black pepper
- 1 large yellow onion chopped
- 3 garlic cloves peeled and pressed
- 1 tablespoon grated fresh ginger
- 4 teaspoons yellow curry powder
- 2 15-ounce/425 ml cans chickpeas (about 3 cups/300 g), drained and rinsed
- 2 cups/475 ml chicken or vegetable stock
- 2 tablespoons unsalted butter
- 3 to 5 cups/90 to 150 g baby spinach
- Cooked basmati rice for serving
- Fresh parsley for garnish
Preheat the oven to 375°F/190°C.
Toss the cauliflower in 2 teaspoons of the oil and place on a baking sheet. Do the same with the tomatoes on another baking sheet. Make sure they are in a single layer and not crowded. Season both with salt and pepper, and roast for about 25 minutes the oven. This intensifies the flavor and gets rid of some moisture.
In a medium pot, heat the remaining 2 tablespoons of oil over medium-high heat. Cook the onion until golden brown, about 10 minutes. Then, add the garlic, ginger, and curry powder. Cook until fragrant, about 1 minute.
Add the tomatoes, chickpeas, and stock and bring to a boil. Simmer, uncovered, over medium-low heat until the liquid is thickened and flavors are blended, about 30 minutes. Be patient, because it doesn’t taste like much while it’s still watery!
Add the cauliflower and simmer until it is warmed through and soft but not mushy.
Add the butter, which gives the curry a rich, creamy flavor, and 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. Season with salt and pepper to taste.
Serve over rice and sprinkle with parsley.