Name: Cauliflower and Chickpea Curry
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Vegetable oil - 3 tablespoons; Onion, chopped - 1 large; Cauliflower, broken into florets - 1 small head; Water, divided - 1 cup; Carrots, thinly sliced - 4 medium; Garlic, minced - 3 large cloves; Grated fresh ginger - 1 tablespoon; Curry powder - 2 teaspoons; Ground cumin - ½ teaspoon; Ground coriander - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Tomatoes, chopped - 3 medium; Chopped fresh cilantro - ½ cup; Salt, or to taste - 1 teaspoon; Chickpeas, rinsed and drained - 2 (15 ounce) cans; Golden raisins - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower and Chickpea Curry

1. Vegetable oil - 3 tablespoons

2. Onion, chopped - 1 large

3. Cauliflower, broken into florets - 1 small head

4. Water, divided - 1 cup

5. Carrots, thinly sliced - 4 medium

6. Garlic, minced - 3 large cloves

7. Grated fresh ginger - 1 tablespoon

8. Curry powder - 2 teaspoons

9. Ground cumin - ½ teaspoon

10. Ground coriander - ½ teaspoon

11. Ground cinnamon - ¼ teaspoon

12. Cayenne pepper, or to taste - ¼ teaspoon

13. Tomatoes, chopped - 3 medium

14. Chopped fresh cilantro - ½ cup

15. Salt, or to taste - 1 teaspoon

16. Chickpeas, rinsed and drained - 2 (15 ounce) cans

17. Golden raisins - 2 tablespoons

How to cook deliciously - Cauliflower and Chickpea Curry

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.