CHICKPEA CAULIFLOWER CURRY
I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Cook the rice according to package directions. Set aside and keep warm. , Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes or until tender. Drain and set aside., In a large skillet, saute the onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and clove if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve with rice.
Nutrition Facts : Calories 157 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 243mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
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
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
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.
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 AND CHICKPEAS
This recipe was originally shown on a Food 911 episode on Food Network. I have modified the recipe to use easy-to-find ingredients. This is even better the next day.
Provided by PickledSeeds
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the onion and curry powder, cook and stir for a few minutes to soften the onion.
- Add the tomatoes and cook until the tomatoes break down and soften, about 5 minutes.
- Stir in the cauliflower, chickpeas,and 3/4 cup of water.
- 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 sauce.
- Season with salt, to taste, and garnish with cilantro before serving.
- Serve over a bed of rice.
Nutrition Facts : Calories 220.6, Fat 8.3, SaturatedFat 1.1, Sodium 342.4, Carbohydrate 31.4, Fiber 7.6, Sugar 3.2, Protein 7.3
More about "curried cauliflower and chickpeas recipes"
CAULIFLOWER CHICKPEA CURRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (12)Total Time 45 minsCategory Dinner, Side Dish, 1-pot, Quick And EasyCalories 139 per serving
CAULIFLOWER CHICKPEA CURRY RECIPE - VEGAN - TWO SPOONS
From twospoons.ca
CURRIED SHRIMP WITH CAULIFLOWER AND CHICKPEAS RECIPE
From eatingwell.com
CURRIED CAULIFLOWER WITH CHICKPEAS | CANADIAN LIVING
From canadianliving.com
1-POT YELLOW CHICKPEA CAULIFLOWER CURRY - MINIMALIST …
From minimalistbaker.com
EASY CHICKPEA & CAULIFLOWER CURRY | BBC GOOD FOOD
From bbcgoodfood.com
CURRIED CAULIFLOWER WITH CHICKPEAS | AMERICAN HEART ... - RECIPES
From recipes.heart.org
CAULIFLOWER AND CHICKPEA CURRY | RECIPES | M&S | FLIPBOARD
From flipboard.com
BEST SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY …
From pinterest.ca
CURRIED CAULIFLOWER WITH CHICKPEAS | AMERICAN STROKE ASSOCIATION
From sitecore93stage.stroke.org
CURRIED CAULIFLOWER AND CHICKPEAS - A TASTE OF THAI RICE NOODLES
From ricenoodlesrecipes.com
CREAMY CAULIFLOWER AND CHICKPEA CURRY - CUPFUL OF KALE
From cupfulofkale.com
CAULIFLOWER CURRY - PLANT BASED SCHOOL
From theplantbasedschool.com
CURRIED CAULIFLOWER AND CHICKPEA SOUP | RICARDO
From ricardocuisine.com
CURRIED CAULIFLOWER WITH CHICKPEAS | AMERICAN HEART ASSOCIATION …
From cpr.heart.org
CURRIED CAULIFLOWER AND CHICKPEA STEW RECIPE | BON APPéTIT
From bonappetit.com
CHICKPEA AND CAULIFLOWER CURRY RECIPE - BBC FOOD
From bbc.co.uk
CURRIED CAULIFLOWER AND CHICKPEA SOUP RECIPE - BETTER HOMES AND …
From bhg.com.au
CHICKPEA AND CAULIFLOWER CURRY | WHOLEFULLY
From wholefully.com
. 15-MINUTE MEAL - EAIBO.ROOM-ACOUSTICS.NL
From eaibo.room-acoustics.nl
CAULIFLOWER CURRY - FOOD WITH FEELING
From foodwithfeeling.com
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #main-dish #beans #vegetables #asian #indian #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #chick-peas-garbanzos #healthy-2 #low-in-something #cauliflower
You'll also love