Chickpea Curry with Roasted Cauliflower
Recipe Type: Vegetable Indian
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Chickpea Curry with Roasted Cauliflower and Roasted Cherry Tomatoes
Ingredients
- 1/2 head of Cauliflower
- 2 Tablespoons of Olive Oil
- 1 1/2 Pints of cherry tomatoes
- Coarse salt and freshly ground pepper
- 1 Large yellow onion diced
- 3 Minced Garlic cloves
- 1 tablespoon of minced peeled fresh ginger
- 1 tablespoon or more of curry powder
- 3 cups of cooked chickpeas
- 2 1/2 cups of baby spinach
- 1 tablespoon of fresh chopped cilantro
Instructions
- Preheat oven to 375 degrees F
- Toss cauliflower with 1 teaspoon olive oil
- Arrange in a single layer on 1 half of a rimmed cookie sheet
- Toss tomatoes in olive oil and arrange on the other half of the sheet
- Roast until there are brown spots on the cauliflower and the tomatoes are soft – about 25 minutes
- In a medium pot heat 2 teaspoons of oil over medium-high heat
- Cook the onion until medium brown, stirring occasionally – 10 minutes
- Add garlic, ginger, curry powder, cook, stirring, until fragrant, about 1 minute
- Add chickpeas, tomatoes, and 2 cups water; bring to a boil, reduce heat to simmer, cover – about 8 minutes
- Add cauliflower and cook until warmed through and the chickpeas are tender – 8 minutes.
- Stir in the spinach and cilantro and season with salt
- Serve!