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:
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
- 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.
- 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.
- 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.
So pretty! I love me a good curry! 😉
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.
I'm also a lover of all things curry, especially when it's chilly outside!
Pretty! Great photos 🙂 Love the color of that pot!
This looks good! I think I'm going to try it with chicken too.