Chickpea Curry with Roasted Cauliflower and Tomatoes
A hearty vegetarian curry featuring roasted cauliflower, cherry tomatoes, and chickpeas in a fragrant curry sauce with fresh spinach and cilantro. This flavorful dish combines Indian spices with roasted vegetables for a nutritious meal.
Ingredients
- •½ head cauliflower
- •2 tablespoons extra-virgin olive oil
- •1½ pints cherry tomatoes
- •1 to taste salt and pepper
- •1 large yellow onion
- •3 cloves garlic
- •1 tablespoon fresh ginger
- •1 tablespoon curry powder
- •3 cups chickpeas
- •2½ cups baby spinach
- •1 tablespoon cilantro
Cooking Instructions
- 1.
1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
25 min
- 2.
2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
11 min
- 3.
3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
8 min
- 4.
4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).
8 min
