Harvest Skillet

October 24, 2017

Yoga 101

October 24, 2017

Cauliflower and Chickpea Curry

October 24, 2017

Living abroad and experiencing different foods and flavors definitely gives me inspiration in the kitchen. I’ve always loved curries but traditional Indian curries are heavy and require hard to access spices. This recipe is quick, easy and healthy but still bursting with flavor! I try to incorporate at least one meatless dinner a week for Jon and I, and this is a keeper. I made brown cilantro-lime rice to serve with this meal and we didn’t even realize there wasn’t meat! 

Please leave a comment if you have a good “Meatless Monday” recipe. I would love to know and try some that you love!

xo, Caitlin

 

Cauliflower and Chickpea Curry
Serves 4
An easy to make, healthy Indian curry
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 tablespoons of vegetable oil
  2. 4 garlic cloves, minced
  3. 1 large onion, chopped
  4. 1 teaspoon of ginger powder
  5. 3 teaspoons of tumeric powder
  6. 2 teaspoons of cumin powder
  7. 3 teaspoons of paprika (or to taste, depending if you like spice or not)
  8. 1 & 1/2 cup chicken or vegetable stock
  9. 800g / 20oz can of whole peeled plum tomatoes
  10. 1 medium cauliflower, cut into small florets
  11. 400g / 14oz can of chickpeas, drained
  12. 1 teaspoon of salt
  13. 1/4 cup of cilantro leaves, chopped
  14. Plain, greek yogurt to serve
Instructions
  1. Heat oil in a large deep skillet or pot over medium high heat. Add garlic and onion, cook for 6 - 8 minutes or until golden and caramelised.
  2. Add ginger, coriander, turmeric, cumin and paprika. Cook while stirring for 1 minute.
  3. Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 10 minutes, or until you can easily break tomatoes apart.
  4. Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. Add salt to taste.
  5. Add half of the chopped cilantro.
  6. Serve curry over rice, garnished with the reserved cilantro and yogurt. The yogurt really makes the dish creamier!
Notes
  1. I served this curry over some brown cilantro-lime rice and it was perfect for our Meatless Monday!
  2. I adapted this recipe slightly to our taste & what I had available. Thank you recipetineats.com/ for the yummy meal inspiration and the photos!
Adapted from http://www.recipetineats.com/cauliflower-and-chickpea-curry/
Adapted from http://www.recipetineats.com/cauliflower-and-chickpea-curry/
Caitlin Alaina http://www.caitlinalaina.com/

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