SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY
Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.
Nutrition Facts : Calories 390, Fat 24 grams, SaturatedFat 19 grams, Cholesterol 0 milligrams, Sodium 1200 milligrams, Carbohydrate 37 grams, Fiber 11 grams, Protein 12 grams, Sugar 11 grams
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
- Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
CAULIFLOWER AND CHICKPEA CURRY
This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 18
Steps:
- Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
- Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
- Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
- Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
- Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
- Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.
Nutrition Facts : ServingSize 552 g, Calories 344 kcal, Carbohydrate 44.1 g, Protein 10.7 g, Fat 15.8 g, SaturatedFat 2.9 g, Sodium 933 mg, Fiber 11.6 g, Sugar 11.5 g, UnsaturatedFat 12.9 g
CURRIED CAULI, POTATOES, CHICKPEAS & SPINACH
Provided by Andy Harris
Categories Mains Jamie Magazine Vegetables Indian Sides Curry
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
Nutrition Facts : Calories 524 calories, Fat 21.8 g fat, SaturatedFat 8 g saturated fat, Protein 19.1 g protein, Carbohydrate 56.8 g carbohydrate, Sugar 9.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CAULIFLOWER CURRY
This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.
Provided by Yumna Jawad
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
- Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
- Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
- Serve over rice and garnish with cilantro and lime slices, if desired
Nutrition Facts : ServingSize 1 g, Calories 271 kcal, Carbohydrate 29 g, Protein 8 g, Fat 16 g, SaturatedFat 11 g, Sodium 319 mg, Fiber 8 g, Sugar 6 g
1-POT YELLOW CHICKPEA CAULIFLOWER CURRY
Easy, 1-pot Vibrant Yellow Curry with cauliflower and chickpeas! A 30-minute hearty and satisfying entrée or side perfect over greens, cauliflower rice, or grains!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer - lower heat if boiling.
- At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
- Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).
- Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 36.1 g, Protein 9.7 g, Fat 13.1 g, SaturatedFat 7.6 g, Sodium 801 mg, Fiber 8.1 g, Sugar 9.5 g, UnsaturatedFat 1.6 g
SATAY CAULIFLOWER & CHICKPEA CURRY WITH STORECUPBOARD FLATBREADS
An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan. Add the onion and sizzle for 5-10 mins until softened. Add the garlic, stir for 30 secs, then stir in the curry paste and peanut butter. Stir to combine, then add the cauliflower, chickpeas, coconut milk and 100ml water. Season well, cover with a lid and simmer for 15 mins until the cauliflower has thawed, then uncover and cook for 5 mins more until the sauce is thick.
- Meanwhile, make the flatbreads. Heat a large griddle pan. In a bowl, combine the flour, baking powder and 1/4 tsp salt. Add the coconut milk and mix to form a dough. Break off golf-ball-sized pieces of dough and roll out as thinly as you can on a lightly floured surface. Place in the pan and cook for 1-2 mins each side until charred dark brown and puffed up. Serve the curry with the flatbreads, scattered with coriander, if you like.
Nutrition Facts : Calories 747 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
CAULIFLOWER AND CHICKPEA CURRY
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
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.
CAULIFLOWER CHICKPEA CURRY
This cauliflower chickpea curry recipe is a braise of cauliflower, chickpeas, onions, curry, and tomatoes. The secret to its wow factor? Fresh cilantro.
Provided by Elise Bauer
Categories Dinner Side Dish 1-Pot Quick and Easy
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Toss with the herbs and serve: Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf . If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).
Nutrition Facts : Calories 139 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 8 g, Protein 7 g, SaturatedFat 1 g, Sodium 365 mg, Sugar 8 g, Fat 4 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
EASY VEGAN CAULIFLOWER CHICKPEA CURRY
This Easy Vegan Cauliflower Chickpea Curry is made in the Instant Pot and ready in 20 mins! The coconut milk and tomatoes make it so creamy!
Provided by Taylor Kiser
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Heat the coconut oil on "saute" in your Instant Pot. Once hot, add in the pepper and cook for 2 minutes.
- Add the drained tomatoes, coconut milk and curry paste, stirring until the paste is dissolved. Bring to a boil and boil for 2 minutes, stirring frequently.
- In a small bowl, whisk together the tapioca starch with 4 tsp of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk it back into the Instant pot, along with the Soy sauce and coconut sugar. Boil until the mixture begins to thicken, about 1 minute.
- Stir in the can of chickpeas and cauliflower. Cover the Instant Pot (making sure it's set to sealing!) and manually set it to High Pressure and cook for 5 minutes. Let it pressure release naturally.
- Once the pressure has released, squeeze in fresh lime juice and salt to taste.
- Garnish with cilantro and green onion and DEVOUR!
Nutrition Facts : Calories 579 kcal, Carbohydrate 66.8 g, Protein 15.2 g, Fat 30.4 g, SaturatedFat 24.3 g, Sodium 1758 mg, Fiber 12 g, Sugar 15.2 g, UnsaturatedFat 1.9 g, ServingSize 1 serving
CAULIFLOWER AND CHICKPEA CURRY
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
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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CREAMY CAULIFLOWER AND CHICKPEA CURRY - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (256)Total Time 25 minsCategory MainsCalories 596 per serving
- Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.
- Add all the spices - curry powder, cumin, garam masala, turmeric and chilli powder. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.
CHANA ALOO GOBI MASALA: CHICKPEA, POTATO, AND CAULIFLOWER ...
From foodformyfamily.com
4.7/5 (8)Total Time 55 minsServings 6
- Chop cauliflower into 2" pieces. Scrub potatoes and cut into 1-inch cubes. Heat neutral oil in a large, heavy bottomed pan over medium-high heat. Sear cauliflower and potatoes until lightly browned. Remove from the pan and set aside.
- Add in the additional butter or coconut oil. Over medium to medium-low heat, stir in the cumin, coriander, turmeric, chili powder. Cook for 1-2 minutes, stirring constantly.
- Add in the onion and continue to cook until translucent. Stir in the ginger and garlic and cook for one more minute.
- Add the tomatoes and bring to a simmer. Stir in the tahini, garam masala, fenugreek, and the whole chilies. Cook for 5 minutes, stirring frequently.
CHICKPEA CAULIFLOWER CURRY RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory Curry, Dinner, Main CourseServings 5Total Time 20 mins
- While rice cooking, in a wide skillet, heat 1 tbsp of oil. Add cauliflower florets and cook on high heat until slightly caramelized from at-least two sides. (2-3 minutes or until cauliflower is cooked but not mushy. We are looking for slightly crunchy pieces.)
- Remove cauliflower in a plate. Return pan to heat, add remaining 1 tbsp of oil with sliced onion, whole chili (if using), garlic and ginger. Saute until onions are soft. (2-3 minutes).
- Add chickpeas with spices, chili powder, and tomato paste and cook for 1 more minute. (fish out whole chili and discard)
CAULIFLOWER CHICKPEA COCONUT CURRY - MY FOOD STORY
From myfoodstory.com
5/5 (4)Total Time 35 minsCategory Side DishesCalories 405 per serving
- Heat oil in a pot and add cumin seeds. Once the seeds start spluttering, add garlic, ginger and onions. Saute for 3-4 minutes till the onions start turning slightly brown.
- Add the tomato puree, turmeric powder, curry powder, chilli powder and salt. Cook for 3-4 minutes till the tomato puree reduces a bit and the whole thing starts looking like a paste.
- Add cauliflower, chickpeas, cherry tomatoes (if using), water and coconut milk. Bring this to a simmer, and cook on medium heat for 15-20 minutes till the cauliflower is fork tender but hasn't turned mushy.
- Taste and adjust salt, and turn off the heat. Top with chopped coriander if you like and serve hot with steamed rice.
CHICKPEA AND CAULIFLOWER CURRY - WHOLEFULLY
From wholefully.com
4.5/5 (225)Total Time 20 minsCategory DinnerCalories 480 per serving
- Heat the coconut oil and curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant.
- Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
- Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat, and simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
- Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving. Serve over cauliflower rice to keep it grain-free.
CAULIFLOWER AND CHICKPEA CURRY - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (47)Total Time 45 minsCategory DinnerCalories 648 per serving
- Heat the coconut oil in a large saute pan over a medium heat. Use a pan with a tight-fitting lid. Add the onion and cardamom pods and cook for about 10 minutes. Until the onion is translucent and a little springy and the pods have popped open.
- Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavour.
- Now pour in the chopped tomatoes plus about 50 ml of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.
- After 10 minutes, pour in the coconut milk stir well then simmer over a medium heat for 10 minutes, until the sauce reduces and thickens. Check the seasoning.Finally, stir in the chopped coriander and serve immediately.
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CREAMY VEGAN CHICKPEA CURRY WITH CAULIFLOWER - THE YUMMY BOWL
From theyummybowl.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 310 per serving
- Follow with garlic, ginger, and all the dry spices listed. Add red curry paste. Stir constantly until all the ingredients are well combined.
- Next, throw in cauliflower and season with salt. Cook for few minutes over medium heat while stirring constantly until florets are evenly covered in the spice mix.
- After that, add tomatoes, chickpeas and pour in coconut milk. Mix well to combine and follow with vegetable stock.
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Ratings 19Category Main CourseServings 4Total Time 30 mins
EASY CAULIFLOWER AND CHICKPEA MASALA - BUDGET BYTES
From budgetbytes.com
Ratings 169Calories 307 per servingCategory Dinner, Main Course
- In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
- Finely dice the onion, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
- Add the frozen cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
- Add the drained chickpeas, tomato sauce, and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
CAULIFLOWER CHICKPEA CURRY RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (8)Total Time 32 minsCategory Dinner, Lunch, Main CourseCalories 388 per serving
- In a large pot (3-quart/3-liter or larger), heat the oil. Add crushed garlic and sauté until the garlic releases its flavor, about a minute. Then, add curry powder and ginger and stir for about 30 seconds.
- Now, add the rest of the ingredients: broth, passata, coconut milk, cauliflower florets, cooked chickpeas, salt and pepper. Stir well and cover with a lid.
- Simmer on low-medium for 15 minutes, take off the lid and simmer for a further 10 minutes or until the cauliflower is tender. If you feel the curry is thin, cook it for longer but note that it will thicken slightly as it cools down.
CAULIFLOWER CHICKPEA CURRY RECIPE - VEGAN + GLUTEN-FREE ...
From twospoons.ca
5/5 (3)Total Time 1 hrCategory EntreeCalories 411 per serving
- Preheat oven to 400F/200C. Add the chopped cauliflower and zucchini to a baking tray and drizzle with 2 tablespoons of avocado oil. Mix to combine. Cook for 25 to 30 minutes, or until cauliflower is fork tender.
- Meanwhile, add the onion and carrots in a large deep skillet with 1 tablespoons of avocado oil. Cook on medium heat to soften (about 10 mins). Pour in the coconut milk and add turmeric, curry powder, cumin, cinnamon, ginger and sea salt.
- Add the cooked cauliflower and zucchini and pour in the chickpeas. Stir everything to combine. Optional to add more salt to taste. Keep on a low simmer until ready to eat. Serve with rice, quinoa or naan bread.
EASY, CHILD-APPROVED VEGAN CAULIFLOWER & CHICKPEA CURRY
From family-friends-food.com
5/5 (5)Category Main CourseCuisine Indian, VeganTotal Time 30 mins
- Peel the onions and carrots and wash and trim the celery. Cut into chunks and put into the food processor. Blend to a chunky paste.
- Peel the garlic and add to the food processor with the curry paste. Process for a few more moments until everything is well amalgamated into a coarse paste.
- Heat the oil in a large pan over a medium-high flame. Add the vegetable paste and cook, stirring occasionally, for 5-10 minutes.
- Meanwhile, cut the florets from the cauliflower. Soak in salted/acidified water for a few minutes then rinse and check thoroughly. Set aside.
CAULIFLOWER CHICKPEA CURRY - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
4.5/5 (4)Total Time 40 minsCategory VeganCalories 851 per serving
- In a large skillet or dutch oven, over medium heat, add in 2 tbsp olive oil, onion and jalapeño. Sauté until onion softens, about 4 minutes. Add in the ginger and garlic, sauté an additional minute until fragrant.
- Add in the curry paste, curry powder, and turmeric powder. Mix until combined, add in the additional 2 tbsp of olive oil if needed. Allow the spices to cook for a minute. Whisk in the coconut milk until the clumps are removed and the 1 cup of vegetable broth. Taste and add in kosher salt and freshly ground black pepper. Bring to a boil.
- Once boiling, add in the cauliflower and chickpeas then lower the heat to simmer. Cover and allow the cauliflower to cook until fork tender, about 15 minutes. Do not overcook, you don't want the cauliflower to get mushy. Add in the cilantro, stir, and serve with basmati rice, naan bread, and lime wedges.
CHICKPEA CAULIFLOWER COCONUT CURRY (INSTANT POT & STOVETOP ...
From myheartbeets.com
5/5 (20)Estimated Reading Time 4 mins
- Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for "0" minutes at high pressure (the cauliflower will cook in the amount of time that it takes the instant pot to reach pressure).
CAULIFLOWER CHICKPEA CURRY - UPBEET ANISHA
From upbeetanisha.com
5/5 (1)
- Chop cauliflower into florets and mix with the listed marinade ingredients. Broil on high for 7-8 minutes, until it is cooked, but still crunchy.
- Heat oil in a large pan over medium heat. Add the finely chopped onions. When it is translucent, add ginger and garlic. Stir for a few minutes while you add all the spices to a small bowl.
- Add the spices all at once, making sure that they combine with the onion, ginger, and garlic rather than sticking to the bottom of the pan.
- After a minute, add the tomato paste, chopped tomatoes, and salt. Stir it every now and then. Cook for 7-8 minutes total, or until the tomato juices have mostly evaporated and everything in the pan stays together.
THAI CHICKEN CAULIFLOWER CURRY - AVERIE COOKS
From averiecooks.com
4.4/5 (23)Total Time 20 minsCategory 30-minute MealsCalories 777 per serving
- To a large skillet, add the oil, onion, chicken, and sauté over medium-high heat until the onion begins to soften and the chicken is cooked through about 5 minutes; stir and flip intermittently to ensure even cooking.
- Add the coconut milk, chickpeas, cauliflower, carrots, Thai curry paste, salt, pepper, stir to combine, reduce the heat to medium or medium-low, cover the skillet, and allow the mixture to steam, or until cauliflower is as tender as desired. For me, 5 minutes is sufficient.
- Add the spinach, lime juice, cilantro, and stir to combine. Cook until the spinach has wilted and is tender, about 1 to 2 minutes.
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