Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry

Perfect for a meatless meal, this Indian-inspired cauliflower and chickpea curry is loaded with aromatic spices.

Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
240 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.

Ingredients

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

Categories

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