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Katie's Cucina

Chickpea Curry

In recent years I’ve become a lover of all things curry. It has taken my husband a while to warm up to this fragrant spice. I’ve been cooking up quite a few new vegetarian dishes to add to my recipe book, and this is one that will be a keeper! Loaded with protein and veggies–it’s full of flavor and sure to  warm the soul on a cold winters night. 

This recipe calls for roasted cauliflower and tomatoes. You can roast them the night you make this dish or a few days prior cutting your cook and prep time in half! I had roasted the veggies a few days prior and whipped up this meal in no time during the work week. “Toasting” the curry powder for the minute  the recipe calls for helps intensify the flavors. I am a salt-phene and found myself adding quite a bit of salt to my dish. This in my opinion is a low sodium dish. 
*If your concerned about your carnivorous counterparts add a grilled breast of chicken to their plate. Season the chicken with olive oil, salt, pepper, and a dash of curry powder; cook until internal temperature reaches 165 degrees. You could even grill shrimp on skewers and add it to this dish. 

Adapted from: Everyday Food, Janu/Feb 2012

Chickpea Curry
Author: Katie Jasiewicz of Katie’s Cucina Adapted from Everyday Food, January 2012
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
Ingredients
  • 1 cup basmati rice, cooked
  • 2 tsp olive oil + 1 tbsp
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 4 tsp curry powder
  • 2 cans Chickpeas, rinsed and drained
  • 2 cups cauliflower, roasted
  • 1 pint cherry tomatoes, roasted
  • 4 cup spinach
  • 1 tbsp cilantro, chopped
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Toss cauliflower and tomatoes in one tablespoon of olive oil, salt and pepper. On a baking sheet roast cauliflower and cherry tomatoes until golden brown for about 20 minutes.
  2. Meanwhile, in a medium pot, heat oil over medium heat and add onion; stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder; stirring until fragrant about 1 minute. Add chickpeas, roasted tomatoes, and 2 cups water; bring to a boil over high. REduce heat to medium, cover, and gently simmer for 8 minutes.
  3. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender about 8 minutes. Stir in spinach and cilantro and season with salt and pepper. Serve immediately on a bed of basmati rice and sprinkle with additional cilantro if desired.
   

6 Responses to “Chickpea Curry”

  1. Jessica posted on January 16, 2012 at 5:31 pm (#)

    So pretty! I love me a good curry! ;-)

  2. Danielle posted on January 16, 2012 at 8:29 pm (#)

    I love these flavors – I made a similar dish not too long ago. I love how the aroma from a curry dish lingers in the house for quite some time.

  3. sushiandsitups.com posted on January 16, 2012 at 8:33 pm (#)

    I'm also a lover of all things curry, especially when it's chilly outside!

  4. Rachel @ Not Rachael Ray posted on January 17, 2012 at 1:04 pm (#)

    Pretty! Great photos :) Love the color of that pot!

  5. Terri Truscello Miller posted on January 17, 2012 at 6:58 pm (#)

    This looks good! I think I'm going to try it with chicken too.

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