Cauliflower Chickpea Curry
Curated Just for You | Test Kitchen Approved
Serves: 4-6 | Prep Time: 10 Minutes | Total Time: 30 Minutes
1 tbsp extra virgin olive oil or vegetable oil
2 tsp of yellow curry powder
1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion)
1-inch piece of ginger root, peeled and grated (1 tsp grated)
1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained)
1 head cauliflower, cored, florets separated
1 15-ounce can of whole, peeled tomatoes
1 tsp salt
1/8 tsp black pepper
1 bay leaf
1/2 cup water
1/2 cup (packed) roughly chopped cilantro (leaves and young stems)
2 tsp minced mint leaves
Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant. Add the sliced onion, toss with the curried oil. Saute until softened, about 6 to 8 minutes.
Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can. Add the cauliflower florets, the salt, pepper, bay leaf, and water.
Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.
Remove from heat. Toss with fresh chopped cilantro and minced mint.
Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan option). Enjoy!
Recipe adapted from Simply Recipes