This cauliflower and chickpea curry recipe is a stew made with cauliflower, chickpeas, onions, curry and tomatoes. The secret of his wow effect? Fresh coriander.
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Sometimes a single ingredient, a side dish, can complete a dish meh to Wow.
When we finally got around to it, the result was okay, but nothing special. Frustrated, I tossed a handful of chopped cilantro into what we had prepared—a pot roast of cauliflower, chickpeas, onions, curry, and tomatoes.
The ingredients that hadn’t inspired minutes before were now there dazzling. It’s like the cilantro woke everyone up and got them onto the dance floor.
What’s wrong? I suspect one reason is that the cilantro plays the role of a bitter, like parsley, kale, or scallion greens.
The bitter green ignites the bitter sensors in our mouth and the taste of everything brightens. With the cilantro, this curry is definitely quick, easy, and delicious. (Great with basmati rice with peas and mint.)
More recipes that make chickpeas a star
- Slow cooker chickpea curry with sweet potatoes and peppers
- Chickpea and Barley Salad
- Vegan chickpea minestrone
- Crispy Air Fryer Chickpeas
- Paprika chicken with chickpeas
From the editors of Simply Recipes
Cauliflower Chickpea Curry
For those of you who just can’t get into the cilantro, I’d recommend slicing up some arugula and adding to the curry as it cooks, or tossing it with fresh chives or thinly sliced onion greens. It won’t be the same, but the greens will help brighten the dish.
ingredients
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1 tablespoon Extra virgin olive oil or vegetable oil
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2 teaspoon yellow curry powder
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1 Middle yellow onionHalve then slice across the grain (about 1 1/2 cups sliced onion)
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1 (1-inch) piece ginger rootpeeled and grated (1 teaspoon grated)
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1 (15 ounce can) Chickpeasflushed and drained (1 1/2 cups cooked)
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1 head cauliflowerseeded, florets separated (see cutting and seeding the cauliflower)
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1 (15 ounce) can whole peeled tomatoes
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1 teaspoon kosher salt
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1/8 teaspoon fresh ground black pepper
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1 bay Sheet
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1/2 Cup water
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1/2 Cup Packed coarsely chopped coriander (leaves and tender stems)
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2 teaspoon freshly chopped mint leaves
method
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Sauté curry powder and onion:
Heat the oil in a heavy-bottomed saucepan (with a lid) over medium-high heat. Add the curry powder to the oil and cook for a minute, until fragrant.
Add the chopped onion and toss with the curry oil. Cook until tender, about 6 to 8 minutes.
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Assemble curry:
Once the onions are soft, add the ginger and chickpeas and stir.
Add the tomatoes, using your fingers to break up the whole tomatoes as you add them to the saucepan. Add canned tomato juice.
Add cauliflower florets, salt, pepper, bay leaf and water.
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Cook:
Bring to a boil. Reduce the heat and cover. Cook until the cauliflower is cooked through and tender, 15 to 18 minutes.
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Toss with the herbs and serve:
Remove from stove. Mix in freshly chopped cilantro and chopped mint.
Serve with rice or rice pilaf. If you like, dab a little sour cream or plain yogurt on top (non-vegan option).
| nutritional information (per serving) | |
|---|---|
| 139 | calories |
| 4g | Fat |
| 22g | carbohydrates |
| 7g | protein |
