Best 2 Cauliflower And Chickpea Curry Recipes

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In this culinary journey, we present you with a delightful vegetarian dish that combines the earthy flavors of cauliflower and chickpeas in a creamy and flavorful curry. This delectable entrée is not only a treat to the taste buds but also a nutritional powerhouse, packed with essential vitamins, minerals, and dietary fiber. As we delve into the realm of culinary delights, we will unveil the secrets behind this flavorful dish, providing you with step-by-step instructions and introducing other enticing recipes that complement this delightful creation. So, prepare your palate for a tantalizing adventure as we explore the delectable world of cauliflower and chickpea curry, along with its accompanying culinary treasures.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER AND CHICKPEA CURRY



Cauliflower and Chickpea Curry image

Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.

Provided by Noor

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h5m

Yield 6

Number Of Ingredients 17

3 tablespoons vegetable oil
1 large onion, chopped
1 small head cauliflower, broken into florets
1 cup water, divided
4 medium carrots, thinly sliced
3 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, or to taste
3 medium tomatoes, chopped
½ cup chopped fresh cilantro
1 teaspoon salt, or to taste
2 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons golden raisins

Steps:

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

Nutrition Facts : Calories 239.8 calories, Carbohydrate 36.6 g, Fat 8.4 g, Fiber 8.2 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 716.7 mg, Sugar 7.8 g

CAULIFLOWER AND CHICKPEA CURRY



Cauliflower and Chickpea Curry image

Provided by Hugh Fearnley-Whittingstall

Categories     Tomato     Vegetable     Sauté     Vegetarian     Dinner     Spice     Cauliflower     Legume     Chickpea     Vegan     Boil     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 15

1 medium-large cauliflower (about 1 3/4 pounds/800g), trimmed
Sea salt
2 tablespoons sunflower oil
3 onions, chopped
4 garlic cloves, chopped
1 teaspoon freshly grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
A large pinch of dried chile flakes
2 star anise
1 (14-ounce/400g) can plum tomatoes, chopped, any stalky ends and skin removed
1 (14-ounce/400g) can chickpeas, drained and rinsed
2 teaspoons garam masala
A good handful of cilantro, chopped
Sea salt and freshly ground black pepper

Steps:

  • Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
  • Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
  • Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.
  • Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
  • Stir in the garam masala and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry.
  • Don't be afraid to experiment with different spices. There are many different ways to make a delicious curry, so feel free to adjust the ingredients to your liking.
  • Cook the curry over low heat. This will allow the flavors to develop and deepen.
  • Serve the curry with your favorite sides. Rice, naan, and yogurt are all popular choices.

Conclusion:

Cauliflower and chickpea curry is a delicious, healthy, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover cauliflower and chickpeas. With its creamy texture and flavorful spices, this curry is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this cauliflower and chickpea curry a try.

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