Cauliflower Garbanzo Curry Recipes
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 & GARBANZO CURRY
Make and share this Cauliflower & Garbanzo Curry recipe from Food.com.
Provided by Schnecke
Categories Curries
Time 30m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
- Saute onion in oil, 3-5 minutes over medium heat, until soft.
- Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
- Add broth, salt & corn starch. The sauce should be about the consistency of milk.
- Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
- Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
- Serve over hot basmati with mango chutney.
Nutrition Facts : Calories 506.9, Fat 8.4, SaturatedFat 1.2, Sodium 746.2, Carbohydrate 94.8, Fiber 13.7, Sugar 5.6, Protein 15.5
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