Chickpea Curry With Roasted Cauliflower And Tomatoes Recipes

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ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE



Roasted cauliflower with harissa & chickpea sauce image

Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa

Provided by Rosie Birkett

Categories     Dinner, Main course, Vegetable

Time 1h20m

Number Of Ingredients 22

1 large cauliflower
2 tbsp extra virgin olive oil , plus extra for the tin
½ tsp cumin seeds
1 large onion , sliced
2 x 400g cans chopped tomatoes
1 garlic clove , crushed
1 tbsp rose harissa
35g butter
400g can chickpeas , rinsed and drained
2 tbsp flaked almonds , toasted
salad , to serve (optional)
200g natural yogurt
2 tsp smoked paprika
1 tsp cumin seeds
1 tsp onion granules
pinch of dried or fresh thyme leaves
1 garlic clove , crushed
½ lemon , juiced
1 tbsp extra virgin olive oil
2 tbsp tahini
1 tbsp extra virgin olive oil
4 tbsp plain natural yogurt

Steps:

  • Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
  • Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
  • Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
  • Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.

Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium

CAULIFLOWER AND CHICKPEA CURRY



Cauliflower and Chickpea Curry image

This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour

Provided by Nagi | RecipeTin Eats

Categories     Curry     Dinner

Time 30m

Number Of Ingredients 18

4 tbsp vegetable oil
1 tbsp ginger (finely grated)
3 large garlic cloves (minced.)
1 large onion (chopped (brown, white, yellow))
3 tsp coriander powder
1/4 tsp tumeric powder
1 tsp cumin powder
2 tsp paprika
1 1/2 cups chicken stock
800 g / 28 oz can crushed tomato
300 g / 4 cups (packed cauliflower small florets (1 small / 1/2 large cauliflower))
400 g / 14 oz can chickpeas (drained)
Salt
1 tsp sugar - optional (Note 1)
3/4 cup frozen peas (75g)
3 tsp garam masala powder (Note 2)
1/4 cup coriander / cilantro leaves (chopped)
Yoghurt (to serve (highly recommended))

Steps:

  • Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
  • Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
  • Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
  • Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
  • Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
  • Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

Nutrition Facts : ServingSize 552 g, Calories 344 kcal, Carbohydrate 44.1 g, Protein 10.7 g, Fat 15.8 g, SaturatedFat 2.9 g, Sodium 933 mg, Fiber 11.6 g, Sugar 11.5 g, UnsaturatedFat 12.9 g

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES



Chickpea Curry with Roasted Cauliflower and Tomatoes image

Categories     Soup/Stew     Tomato     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Cauliflower     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

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

Steps:

  • 1. Preheat oven to 375°F. 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. 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. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
  • 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).

ROASTED CHICKPEA CURRY BOWL



Roasted Chickpea Curry Bowl image

You'll get a serious dose of plant-based protein with this meal! The curry-infused cauliflower and chickpeas taste hearty and satisfying, while quinoa adds an extra boost of protein.

Provided by Sara Haas, RDN

Categories     Healthy Roasted Cauliflower Recipes

Time 35m

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon salt plus 1/4 tsp., divided
1 medium head cauliflower (1 3/4 lbs.), cut into florets (8 cups)
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 ¼ cups water plus 2 Tbsp., divided
⅔ cup quinoa, rinsed
4 cups baby spinach, coarsely chopped
2 tablespoons tahini
1 teaspoon lime zest plus 1 Tbsp. lime juice
1 clove garlic, minced
⅛ teaspoon ground pepper

Steps:

  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
  • Whisk oil, curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes.
  • Meanwhile, combine 1 1/4 cups water, quinoa, and the remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork. Stir in spinach, cover, and let stand for 5 minutes.
  • Meanwhile, whisk tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 Tbsp. water in a small bowl.
  • Divide the quinoa mixture among 4 dinner bowls. Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.

Nutrition Facts : Calories 337 calories, Carbohydrate 43 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g, Sodium 625 mg, Sugar 6 g

CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES



Curried Cauliflower with Chickpeas and Tomatoes image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

1/4 cup ghee, recipe follows
1 yellow onion, finely chopped
2 tablespoons curry powder, recipe follows
1-inch piece fresh ginger, peeled and julienned
2 vine-ripened tomatoes, chopped
1 head cauliflower (about 1 pound), cut into florets
3 cups canned chickpeas, drained and rinsed
2 tablespoons tomato paste
Salt
Cilantro leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric

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.

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