Chickpea Curry With Roasted Cauliflower And Tomatoes Recipe

Name: Chickpea Curry With Roasted Cauliflower And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head cauliflower (about 1 pound), trimmed and cut into florets; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 1/2 pints cherry tomatoes; Coarse salt and freshly ground pepper; 1 large yellow onion, cut into medium dice; 3 garlic cloves, minced; 1 tablespoon minced peeled fresh ginger; 1 tablespoon plus 1 teaspoon curry powder; 3 cups cooked chickpeas, drained and rinsed; 2 1/2 cups baby spinach; 1 tablespoon chopped fresh cilantro leaves

Servings: persons

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

1
1. Preheat oven to 375u00b0F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
2
2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
3
3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
4
4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

474

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 11 ingredients. The key ingredients include: 1/2 head cauliflower (about 1 pound), trimmed and cut into florets, 2 tablespoons plus 2 teaspoons extra-virgin olive oil, 1 1/2 pints cherry tomatoes, Coarse salt and freshly ground pepper, and more.

Yes, Chickpea Curry With Roasted Cauliflower And Tomatoes 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.

Chickpea Curry With Roasted Cauliflower And Tomatoes

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