Name: Cauliflower Chickpea Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil or vegetable oil -; 2 teaspoons of yellow curry powder -; 1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion) -; 1-inch piece of ginger root, peeled and grated (1 teaspoon grated) -; 1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained) -; 1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower ) -; 1 15-ounce can of whole, peeled tomatoes -; 1 teaspoon kosher salt -; 1/8 teaspoon freshly ground black pepper -; 1 bay leaf -; 1/2 cup water -; 1/2 cup (packed) roughly chopped cilantro (leaves and young stems) -; 2 teaspoons minced fresh mint leaves -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Chickpea Curry

1. 1 tablespoon extra virgin olive oil or vegetable oil -

2. 2 teaspoons of yellow curry powder -

3. 1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion) -

4. 1-inch piece of ginger root, peeled and grated (1 teaspoon grated) -

5. 1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained) -

6. 1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower ) -

7. 1 15-ounce can of whole, peeled tomatoes -

8. 1 teaspoon kosher salt -

9. 1/8 teaspoon freshly ground black pepper -

10. 1 bay leaf -

11. 1/2 cup water -

12. 1/2 cup (packed) roughly chopped cilantro (leaves and young stems) -

13. 2 teaspoons minced fresh mint leaves -

How to cook deliciously - Cauliflower Chickpea Curry

1. Stage

Sauté the curry powder and onion: Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant. Add the sliced onion, toss with the curried oil. Let cook until softened, about 6 to 8 minutes.

2. Stage

Assemble the curry: Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can. Add the cauliflower florets, salt, pepper, bay leaf, and water.

3. Stage

Simmer: Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.

4. Stage

Toss with the herbs and serve: Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf . If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).