Chickpea and Cauliflower Curry

It’s Meatless Monday!  I had a fridge fully of vegetables that needed to become something so I started roasting them.  You can use roasted vegetables in place of raw vegetables in most things and you get the extra flavor.  It also shortens the cooking time of the dish you use them in.  So today I have roasted broccoli, cauliflower, Brussels sprouts, and garlic.  I did a search on epicurious.com for roasted cauliflower to give me some inspiration.

I found this recipe for chickpea curry with cauliflower, tomatoes, and spinach.  Perfect. All things I have.  One of my favorite chickpea curries is a Thai curry with cauliflower and coconut milk that I make in the Crock-Pot.  Having another chickpea curry in my repertoire seemed like a really good idea.

This is super good and super healthy.  I ate it like stew so no rice or bread.  I only wish I’d had a little plain yogurt to dollop on top!

Here’s what you need:

  • 2 t olive oil
  • 1 onion, diced
  •  1 T ginger, minced
  • 2 garlic cloves, minced
  • 1 T curry powder
  • 1 can chickpeas, drained
  • 1-1/2 C water
  • 1 small head cauliflower, cut and roasted
  • 1 pint grape tomatoes
  • 3 C fresh spinach, stemmed
  • chopped cilantro, optional

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Here’s what you do:

  • Heat the oil in a large pot until it begins to smoke
  • Add the onions.  Cook until golden brown.

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  • Add the ginger, garlic, and curry powder.  Stir for 1 minute.
  • Add the chickpeas and water.  Salt the water (1-2 t).  Bring to a boil.  Cover.  Cook 7-10 minutes, until the chickpeas are tender.

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  • Add the cauliflower and tomatoes.  Simmer uncovered another 7-10 minutes, until the cauliflower and tomatoes are heated through.
  • Stir in the spinach, in batches if needed to make it fit.  When the spinach is wilted, salt to taste.

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Here’s how it turned out:

Yum!  I like that this is definitely curry, but not overly spicy.  I love a curry that makes your nose run, but not all the time.  With the spinach and fresh tomatoes, this has just the right early Spring feel about it.

I feel like it’s pretty versatile.  You could definitely serve it over rice to bulk it up.  You could dish it up with a slotted spoon to drain the liquid and serve it as a side dish.  You could add some chicken or shrimp.  Have fun with it!

Here’s the inspiration recipe for you to check out!

Tip Be careful biting into these tomatoes.  They are flaming hot on the inside.  If you bite into one it’s going to squirt lava hot tomato all over the inside of your mouth.  Maybe cut them first.

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