Curried Cauliflower and Chickpeas
Gently simmered chickpeas, cauliflower and tomatoes, warmed with curry powder, a South Asian dish. Finish with cilantro.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- easy
- 1
Heat the olive oil in a large skillet or pot over medium heat. Add the onion and curry powder, cook and stir for a few minutes to soften the onion.
- 2
Add the tomatoes and cook until the tomatoes break down and soften, about 5 minutes. Stir in the cauliflower, chickpeas,and 3/4 cup of water.
- 3
Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes.
- 4
Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick sauce.
- 5
Season with salt, to taste, and garnish with cilantro before serving. Serve over a bed of rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
