Cauliflower, Chickpea And Chard Curry Recipe

Name: Cauliflower, Chickpea And Chard Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, peeled and finely diced; 1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped; 1 knob of ginger, peeled and finely chopped; 2 tablespoons olive oil; 1 tablespoon fennel seeds; 1 teaspoon crushed coriander seeds; 1 teaspoon ground coriander seeds; 1 teaspoon ground cumin seeds; 1 teaspoon ground turmeric; 1 tablespoon mustard seeds; 1/3 teaspoon ground chili flakes (if you like your curries hot, add a little more); 2 medium carrots, peeled and cut into 1/3-inch cubes; 3 stalks celery, cut into 1/3-inch cubes; 1 large head cauliflower, cut into florets; 1 (12-ounce) can light coconut milk; 1 (12-ounce) can crushed tomatoes; 3 teaspoons white wine vinegar; 1 1/2 cups water, divided; 1 bunch chard, washed and shredded; 1 (15-ounce) can chickpeas, well drained; Salt and freshly ground black pepper to taste; Steamed rice, for serving

Servings: persons

1 red onion, peeled and finely diced
1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped
1 knob of ginger, peeled and finely chopped
2 tablespoons olive oil
1 tablespoon fennel seeds
1 teaspoon crushed coriander seeds
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground turmeric
1 tablespoon mustard seeds
1/3 teaspoon ground chili flakes (if you like your curries hot, add a little more)
2 medium carrots, peeled and cut into 1/3-inch cubes
3 stalks celery, cut into 1/3-inch cubes
1 large head cauliflower, cut into florets
1 (12-ounce) can light coconut milk
1 (12-ounce) can crushed tomatoes
3 teaspoons white wine vinegar
1 1/2 cups water, divided
1 bunch chard, washed and shredded
1 (15-ounce) can chickpeas, well drained
Salt and freshly ground black pepper to taste
Steamed rice, for serving

1
In a heavy-bottomed saucepan, saute the onion, cilantro roots (reserve the leaves), and ginger in olive oil over medium heat until the onions are translucent, about 2-3 minutes.
2
Add all the dry spices and stir until the mixture is fragrant, approximately 1-2 minutes.
3
Lower the heat and add the carrot, celery and cauliflower, along with the coconut milk, tomatoes, vinegar and 1 cup water.
4
Simmer for 20-25 minutes, until the vegetables are tender but still have a slight bite to them.
5
Place the chard into a medium-size saucepan along with the remaining 1/2 cup water and bring it to a boil with the lid on.
6
Simmer for 2 more minutes, then remove the pan from the heat and let it steam (with the lid on) for another 3 minutes.
7
Add the chard to the curry along with the chickpeas.
8
Before serving, throw in a small handful of roughly chopped cilantro leaves.
9
Adjust the seasoning with a little salt and pepper.
10
Serve with steamed rice.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 red onion, peeled and finely diced, 1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped, 1 knob of ginger, peeled and finely chopped, 2 tablespoons olive oil, and more.

Yes, Cauliflower, Chickpea And Chard Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower, Chickpea And Chard Curry

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