ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE
Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa
Provided by Rosie Birkett
Categories Dinner, Main course, Vegetable
Time 1h20m
Number Of Ingredients 22
Steps:
- Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
- Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
- Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
- Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.
Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium
ROASTED CURRIED CHICKPEAS AND CAULIFLOWER
When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.
Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
CURRIED SHRIMP WITH CAULIFLOWER AND CHICKPEAS
In this delicious main dish, cauliflower is slow-cooked with curry powder and aromatic vegetables, and shrimp and chickpeas are added in towards the end of the cooking time. Served over brown basmati rice and sprinkled with cilantro and peanuts, this dish will get a thumbs up from anyone eating it!
Provided by EatingWell Test Kitchen
Categories Healthy Recipes with Curry
Time 3h20m
Number Of Ingredients 15
Steps:
- In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
- Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 39.7 g, Cholesterol 158.8 mg, Fat 7.8 g, Fiber 8 g, Protein 30.2 g, SaturatedFat 2.2 g, Sodium 528.2 mg, Sugar 4.4 g
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.
ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Cauliflower Curry Couscous Lentil Spinach Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
- Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
- Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
- Do Ahead
- Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.
CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS
Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
- Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
- While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
- Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
CURRIED CAULIFLOWER AND CHICKPEAS
This curried cauliflower is extraordinary and wholesome!
Provided by Stephanie Wiebe Meismer
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
- Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
- Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g
CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES
Steps:
- Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
- Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS
Make and share this Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
- Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
- Serve on hot rice with yogurt on top.
Nutrition Facts : Calories 441.6, Fat 16.2, SaturatedFat 14.1, Sodium 510.3, Carbohydrate 70.3, Fiber 8.8, Sugar 44.2, Protein 8.1
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
CAULIFLOWER TIKKA MASALA WITH CHICKPEAS
In this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for the chicken in tikka masala. The cauliflower's nooks and crannies are particularly good at soaking up all the intense flavors of the sauce. Serve over rice for an easy healthy dinner that's ready in just 20 minutes.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Quick & Easy Vegetable Main Dish Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 26.3 g, Cholesterol 15.7 mg, Fat 15.9 g, Fiber 6.6 g, Protein 7.8 g, SaturatedFat 9 g, Sodium 673.2 mg, Sugar 4.1 g
CURRIED CAULIFLOWER AND CHICKPEA STEW
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Vegetarian Quick & Easy High Fiber Dinner Curry Cauliflower Chickpea Fall Low Cholesterol Potluck Cilantro Boil Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.
CURRIED CAULIFLOWER AND CHICKPEA STEW
I originally found this recipe on Epicurious.com, made some changes for my family's tastes, and it is SO good! A great vegetarian dish with a nice balance of sweet and savory and a spicy kick!
Provided by Greeny4444
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
- Add cauliflower, curry powder, and garbanzo beans; stir.
- Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
- Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
- Season to taste with salt, if desired. Serve with crusty bread or over rice.
Nutrition Facts : Calories 422.9, Fat 21.3, SaturatedFat 13.8, Sodium 859.1, Carbohydrate 51.6, Fiber 10.5, Sugar 5.3, Protein 12.1
More about "curried cauliflower with chickpeas food"
CURRY CAULIFLOWER FRIED RICE WITH ROASTED CHICKPEAS …
From organicauthority.com
Total Time 40 mins
- Preheat oven to 400 degrees Fahrenheit. Toss chickpeas with one tablespoon melted coconut oil, cumin, turmeric, ½ tsp sea salt, and freshly ground black pepper to taste.
CHANA ALOO GOBI MASALA: CHICKPEA, POTATO, AND …
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.
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.
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)
BEST SLOW COOKED CURRIED CHICKEN WITH CAULIFLOWER …
From foodnetwork.ca
2.6/5 (83)Total Time 6 hrs 20 minsServings 4-6
ANGELA HARTNETT'S CAULIFLOWER AND CHICKPEA CURRY RECIPE ...
From theguardian.com
Estimated Reading Time 2 mins
CHICKPEA CURRY WITH CAULIFLOWER RICE - GET HEALTHY U
From gethealthyu.com
CURRIED CAULIFLOWER, CHICKPEAS, AND TOFU RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (21)Total Time 1 hr 15 minsCategory Dinner, Main DishCalories 592 per serving
- Heat 2 tablespoons of the oil in a large frying pan with a tightfitting lid over medium heat until shimmering.
- Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spoon, until browned, about 10 minutes.
- Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir.
ROASTED CURRIED CAULIFLOWER AND CHICKPEA SALAD - AVERIE COOKS
From averiecooks.com
4.5/5 (10)Total Time 45 minsCategory Sides, Salads & VegetablesCalories 476 per serving
- Cauliflower and Chickpeas - To a baking sheet lined with foil (for easier cleanup) add the chickpeas to one side and pat them dry with paper towels. To the other side add the cauliflower. Evenly drizzle everything with the olive oil, evenly sprinkle with curry powder, ginger, salt, pepper, and using your hands, toss very well to coat evenly.
- Bake for about 35 to 40 minutes, or until cauliflower is as tender as desired; stir chickpeas and flip cauliflower once or twice while baking to ensure even roasting. While the food roasts, make the dressing.
- Dressing and Salad - To a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, pepper, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
CAULIFLOWER AND POTATO CURRY WITH CHICKPEAS | RECIPE ...
From ellerepublic.de
4.3/5 (26)Total Time 1 hr 10 minsCategory Main CourseCalories 185 per serving
- Heat the coconut oil in a large non-stick pot (or wok) over medium heat. Add the onions and cook until soft and translucent, about 6-7 minutes.
- Add the cumin, coriander, turmeric, paprika, cayenne, salt and pepper, and cook, stirring often, for 1 minute, until fragrant. Then add the garlic, ginger, and fresh chili. Stir and cook for another minute, until fragrant.
- Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.
- Cover with a lid and bring to a boil. Lower the heat to a light simmer, then remove the lid and cook, stirring occasionally, until the potatoes are just tender, about 40-45 minutes. If needed, add a little more broth or water to the pot.
CURRIED CAULIFLOWER & POTATO SOUP WITH CRISPY CHICKPEAS ...
From shelikesfood.com
5/5 (2)Estimated Reading Time 2 minsCategory SoupTotal Time 1 hr 5 mins
- Heat a large pot over medium heat and add the olive oil, shallot and a pinch of salt. Cook shallot for 3 minutes and then add garlic and cook for another 1 minute. Next add the potatoes, cauliflower and the spices. Stir and cook for 5 minutes. Add the vegetable stock, bring to a boil, reduce to a simmer and simmer until potatoes and cauliflower are fork tender, about 30-40 minutes.
- While soup is cooking pre-heat the oven to 400 degrees Fahrenheit. Dry the chickpeas with a paper towel and place them onto a large sheet pan. Toss with spices and cook for 25-30 minutes. Set aside until soup is finished.
- Once soup is finished cooking let it cool and then blend until creamy. You can either blend in batches in a food processor or blender or use immersion blender. Heat soup before serving.
ROAST SPICED CAULIFLOWER WITH CHICKPEAS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Servings 1Total Time 40 minsCategory Healthy Salad RecipesCalories 241 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower florets (reserving the leaves), onion and pepper on a baking tray, spray with oil, toss, then roast for 10 minutes.
- For the drizzle, put most of the coriander, the lemon juice and most of the zest in a mini blender with some black pepper, then pulse until smooth. Alternatively, pound with a pestle and mortar or just stir together for a coarser sauce. Set aside.
- Once the vegetables have roasted for 10 minutes, scatter over the curry powder, chickpeas and cauliflower leaves, then toss together. Return to the oven for 12-15 minutes until lightly charred. Stir in the spinach leaves.
- Serve the roasted veg topped with the coconut yogurt and the drizzle, with the remaining coriander and lemon zest scattered over.
CREAMY VEGAN CHICKPEA CAULIFLOWER CURRY - THE YUMMY BOWL
From theyummybowl.com
5/5 (7)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.
CURRIED ONION AND CAULIFLOWER HUMMUS RECIPE | FOOD & WINE
From foodandwine.com
5/5 (2)Category ChickpeaServings 5Total Time 1 hr 30 mins
- In a saucepan, cover the chickpeas, garlic and baking soda with 2 inches of water and bring to a boil. Cover and simmer over moderately low heat, stirring every 15 minutes, until the chickpeas are tender, 50 minutes; if necessary, add water to keep them covered.
- Drain the chickpeas and garlic and transfer to a food processor; puree until very smooth. With the machine on, gradually add the tahini, lemon juice, 1/3 cup of olive oil and the cumin; season the hummus with salt.
- In a skillet, heat 1/4 inch of canola oil. Add the cauliflower and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes. Transfer to a paper towel–lined bowl to drain. Add 1 teaspoon of the curry powder and toss well. Season with salt and toss again.
- Pour off all but 1/4 cup of the oil from the skillet. Add the onion and a big pinch of salt and cook over moderately high heat, stirring, until just starting to soften and brown in spots, about 5 minutes. Add the pink peppercorns and the remaining 1 teaspoon of curry powder and cook, stirring, until fragrant, about 3 minutes. Season with salt.
CHICKPEA CAULIFLOWER CURRY RECIPE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 19Category Main CourseServings 4Total Time 35 mins
CURRIED CHICKPEAS WITH CAULIFLOWER AND COCONUT MILK ...
From alexandracooks.com
Reviews 11Servings 4Cuisine IndianCategory Curry
- Dissolve the 3 tablespoons of salt into a large bowl of water (your largest mixing bowl, or about 4 quarts water). Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, and onion. Store chickpeas in their cooking liquid. You need 4 cups of cooked chickpeas for the recipe.
- Fill a large pot with water and bring to a boil. Meanwhile, cut out the core of the cauliflower and remove the leaves. Cut the cauliflower into florets about 2-inches in size — they’ll break down further when they cook with the chickpeas. You should have about 6 cups. Add the 1 tablespoon of salt and the cauliflower to the boiling water, and cook for 5 minutes, until the cauliflower is tender but not mushy. Lift out the florets with a slotted spoon, and spread on a tray or plate to cool.
CAULIFLOWER CHICKPEA CURRY - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
4.4/5 (5)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.
CURRIED CAULIFLOWER AND CHICKPEA SOUP - DISHING UP THE DIRT
From dishingupthedirt.com
Estimated Reading Time 2 mins
CURRIED CAULIFLOWER AND CHICKPEAS
From akitchenhoorsadventures.com
Cuisine Middle EasternCategory Main Dish-VegetablesServings 4Calories 655 per serving
CURRIED CAULIFLOWER WITH CHICKPEAS | AMERICAN STROKE ...
From stroke.org
Servings 4Calories 224 per servingTotal Time 1 hr 34 mins
CURRIED CAULIFLOWER RICE BOWLS WITH CRISPY CHICKPEAS
From cleaneatingmag.com
Cuisine VegetarianTotal Time 1 hr 5 minsServings 4Calories 338 per serving
CHICKPEA AND CAULIFLOWER CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 2
CURRIED CAULIFLOWER WITH CHICKPEAS | AMERICAN HEART ...
From recipes.heart.org
Servings 4Calories 224 per servingTotal Time 1 hr 34 mins
CAULIFLOWER, BROCCOLI AND CHICKPEA CURRY - A FOOD LOVER'S BLOG
From blythesblog.com
5/5 (1)Estimated Reading Time 50 secsServings 6Total Time 30 mins
CURRIED CAULIFLOWER AND CHICKPEA SOUP | RICARDO
From ricardocuisine.com
5/5 (30)Total Time 45 minsCategory AppetizersCalories 600 per serving
CAULIFLOWER, SWEET POTATO, AND CHICKPEA CURRY ...
From occasionallyeggs.com
Reviews 14Estimated Reading Time 7 mins
CURRIED CAULIFLOWER WITH CHICKPEAS - PROFESSIONAL HEART ...
From professional.heart.org
CURRIED CHICKPEA SOUP - THERESCIPES.INFO
From therecipes.info
CURRIED CAULIFLOWER WITH CHICKPEAS | GO RED FOR WOMEN
From goredforwomen.org
CURRIED CAULIFLOWER AND CHICKPEA STEW BEST RECIPES
From wiki-recipes.info
CURRIED CAULIFLOWER WITH CHICKPEAS | CANADIAN LIVING
From canadianliving.com
CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS
From gardenfrontier.com
CAULIFLOWER AND CASHEW NUT CURRY | NIGELLA'S RECIPES ...
From nigella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love