Name: Cauliflower and Chickpea Curry
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
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; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper, or to taste; 3 medium tomatoes, chopped; 0.5 cup chopped fresh cilantro; 1 teaspoon salt, or to taste; 2 (15 ounce) cans chickpeas, rinsed and drained; 2 tablespoons golden raisins

Cauliflower and Chickpea Curry

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

Recipe by Noor

Published on October 15, 2007

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hrs 5 mins

Servings:

Yield:

6 servings

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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

Directions

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.

Cook's Note:

One 14-ounce can of diced tomatoes with juice can be used in place of fresh tomatoes, if desired.

Nutrition Facts (per serving)

240	Calories
8g	Fat
37g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 240
% Daily Value *
Total Fat 8g	11%
Saturated Fat 1g	7%
Sodium 717mg	31%
Total Carbohydrate 37g	13%
Dietary Fiber 8g	29%
Total Sugars 8g
Protein 7g
Vitamin C 38mg	191%
Calcium 83mg	6%
Iron 2mg	13%
Potassium 682mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.