Cauliflower Garbanzo Curry Recipes

CAULIFLOWER CURRY WITH CHICKPEAS AND PEAS

Cauliflower Curry with Chickpeas and Peas image

Cauliflower curry is an easy to make and delicious Indian curry recipe. It's made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!

Provided by Kristen Stevens

Categories Dinner

Time 40m

Number Of Ingredients 13

Ingredients

2 tablespoons coconut oil
1 medium onion (finely minced)
1 tablespoon minced ginger
4 cloves garlic (minced)
3 tablespoons yellow curry powder
1 teaspoon turmeric
14 ounce can diced tomatoes
2 15-ounce cans of coconut milk
1 ½ teaspoons EACH: sea salt and pepper
1 large cauliflower (chopped into pieces)
19 ounce can chickpeas (drained and rinsed)
Optional: peas, broccoli, red peppers, potatoes (see notes)
Cilantro (to serve)

Steps:

Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.

Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, Sugar 8 g, Sodium 1002 mg, Fat 27 g, SaturatedFat 21 g, Carbohydrate 32 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g

CAULIFLOWER CHICKPEA CURRY

Cauliflower Chickpea Curry image

This cauliflower chickpea curry recipe is a braise of cauliflower, chickpeas, onions, curry, and tomatoes. The secret to its wow factor? Fresh cilantro.

Provided by Elise Bauer

Categories Dinner Side Dish 1-Pot Quick and Easy

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil or vegetable oil
2 teaspoons of yellow curry powder
1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion)
1-inch piece of ginger root, peeled and grated (1 teaspoon grated)
1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained)
1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower )
1 15-ounce can of whole, peeled tomatoes
1 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1 bay leaf
1/2 cup water
1/2 cup (packed) roughly chopped cilantro (leaves and young stems)
2 teaspoons minced fresh mint leaves

Steps:

Toss with the herbs and serve: Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf . If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).

Nutrition Facts : Calories 139 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 8 g, Protein 7 g, SaturatedFat 1 g, Sodium 365 mg, Sugar 8 g, Fat 4 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CAULIFLOWER AND CHICKPEA CURRY

Cauliflower and Chickpea Curry image

Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.

Provided by Noor

Categories Main Dish Recipes Curries Vegetarian

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil
1 large onion, chopped
1 small head cauliflower, broken into florets
1 cup water, divided
4 medium carrots, thinly sliced
3 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, or to taste
3 medium tomatoes, chopped
½ cup chopped fresh cilantro
1 teaspoon salt, or to taste
2 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons golden raisins

Steps:

Heat oil in a skillet over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion starts to turn golden brown, 10 to 15 minutes more.
Increase heat to medium-high and stir in cauliflower. Add 1/4 cup water. Cover and steam for 2 minutes. Add carrots and another 1/4 cup water; cover and steam until water evaporates, 2 to 4 minutes.
Stir in garlic, ginger, curry powder, cumin, coriander, cinnamon, and cayenne. Cook and stir until fragrant, about 1 minute. Add tomatoes, remaining 1/2 cup water, cilantro, and 1 teaspoon salt. Cook over medium-high heat until vegetables are tender and extra water has evaporated, 15 to 20 minutes.
Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 36.6 g, Fat 8.4 g, Fiber 8.2 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 716.7 mg, Sugar 7.8 g

CAULIFLOWER & GARBANZO CURRY

Cauliflower & Garbanzo Curry image

Make and share this Cauliflower & Garbanzo Curry recipe from Food.com.

Provided by Schnecke

Categories Curries

Time 30m

Yield 6-7 serving(s)

Number Of Ingredients 14

Ingredients

1 medium cauliflower
1/2 lb fresh green beans
1 medium onion, chopped
2 tablespoons olive oil
4 -8 teaspoons curry powder
1/2-1 teaspoon ground ginger
cayenne, to taste
12 ounces vegetable broth
1 -2 tablespoon cornstarch
1/2 teaspoon salt
2 (15 1/2 ounce) cans garbanzo beans, drained & rinsed
1 cup fresh tomato, chopped
2 tablespoons chili sauce
2 cups basmati rice, cooked

Steps:

Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
Saute onion in oil, 3-5 minutes over medium heat, until soft.
Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
Add broth, salt & corn starch. The sauce should be about the consistency of milk.
Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
Serve over hot basmati with mango chutney.

Nutrition Facts : Calories 506.9, Fat 8.4, SaturatedFat 1.2, Sodium 746.2, Carbohydrate 94.8, Fiber 13.7, Sugar 5.6, Protein 15.5

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