Curried Cauliflower and Chickpeas recipe

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

Nutrition Info

274.3 calories
carbohydrate: 47.1 g
cholesterol: : -
fat: 5.6 g
fiber: 11.7 g
protein: 11.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 677.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger, cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.

  2. Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas, stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.

  3. Uncover, and cook until excess moisture evaporates, 1 to 2 minutes, do not burn. Season to taste.

Recipe Yield

4 servings

Recipe Note

This curried cauliflower is extraordinary and wholesome!

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