This is one of my go-to weeknight meals when I don’t have much time yet I want something nutritious without sacrificing flavor. The cauliflower and chickpeas make this hearty enough for a stand alone vegetarian dish.
It is a great choice to serve to any vegetarian dinner guests as they will be thrilled to get something besides pasta! Great on plain basmati rice, but your taste buds are really in for a treat when it is served over our Coconut Saffron Basmati Rice. Enjoy!
Curried Cauliflower with Chickpeas (printable recipe)
- 1 tablespoon butter
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, chopped
- 3 teaspoon curry powder
- 2 teaspoon garam masala
- 2 teaspoon cumin
- 1 teaspoon tumeric
- 1/2 teaspoon salt
- 12oz cauliflower, cut into florets
- 14.5oz can diced tomatoes
- 1 cup water
- 15oz can chickpeas (garbanzo beans)
- 1/4 cup cilantro, chopped - plus more for garnish
- 2 tablespoons greek yogurt - plus more for garnish
Over medium heat, melt butter in a pot or deep saute pan and add onions. Cook slowly until onions are soft and translucent, about 3-4 minutes. Add garlic along with all the spices (curry powder, garam masala, cumin, tumeric, salt).
Saute for 1 minute, then toss in cauliflower and stir to coat in the spices. Add tomatoes, water, and chickpeas and let simmer until cauliflower is just cooked through, about 6-8 minutes. Turn off heat and fold in cilantro and yogurt. Serve immediately over rice and garnish with a little extra yogurt and cilantro.