1 Pot Yellow Chickpea Cauliflower Curry Food

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

Ingredients

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

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