Chickpea Curry with Roasted Cauliflower

Chickpea Curry with Roasted Cauliflower
Recipe Type: Vegetable Indian
Cuisine: Indian
Author: Plentiful Sufficiency
Prep time:
Cook time:
Total time:
Serves: 4
Chickpea Curry with Roasted Cauliflower and Roasted Cherry Tomatoes
  • 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
  1. Preheat oven to 375 degrees F
  2. Toss cauliflower with 1 teaspoon olive oil
  3. Arrange in a single layer on 1 half of a rimmed cookie sheet
  4. Toss tomatoes in olive oil and arrange on the other half of the sheet
  5. Roast until there are brown spots on the cauliflower and the tomatoes are soft – about 25 minutes
  6. In a medium pot heat 2 teaspoons of oil over medium-high heat
  7. Cook the onion until medium brown, stirring occasionally – 10 minutes
  8. Add garlic, ginger, curry powder, cook, stirring, until fragrant, about 1 minute
  9. Add chickpeas, tomatoes, and 2 cups water; bring to a boil, reduce heat to simmer, cover – about 8 minutes
  10. Add cauliflower and cook until warmed through and the chickpeas are tender – 8 minutes.
  11. Stir in the spinach and cilantro and season with salt
  12. Serve!


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