Baked cauliflower and chickpea curry

A Flavorful Delight

Curries have an irresistible allure, offering a symphony of flavors and aromas that awaken the senses. If you’re seeking a unique and delightful dish, look no further than this Baked Cauliflower and Chickpea Curry. This article will guide you through crafting this delectable culinary masterpiece, ensuring a delightful dining experience.

Summary

Indulge in the goodness of a Baked Cauliflower and Chickpea Curry that tantalizes your taste buds with its rich blend of flavors. This recipe promises a satisfying and wholesome meal that’s perfect for sharing with loved ones.

Ingredients for your Baked cauliflower and chickpea curry

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Preparation Time: Approximately 15 minutes
Cooking Time: Around 35 minutes
Total Time: About 50 minutes

Serves 4

Nutritional Facts per Serving

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 9g
• Fat: 20g
• Fiber: 8g

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Cauliflower and Chickpeas:

• Toss the cauliflower florets and chickpeas in a large bowl with 1 tablespoon of olive oil.
• Sprinkle with curry powder, cumin, coriander, turmeric, red pepper flakes, salt, and pepper.
• Spread the coated cauliflower and chickpeas on a baking sheet in a single layer.

1. Bake the Mixture:

• Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the cauliflower is tender and golden brown.

1. Sauté the Aromatics:

• In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté until translucent.

1. Add the Flavors:

• Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
• Add the diced tomatoes (with their juices) and coconut milk to the skillet.
• Mix well and let it simmer for 5-7 minutes, allowing the flavors to meld.

1. Combine and Simmer:

• Gently fold in the baked cauliflower and chickpea mixture into the skillet.
• Allow the curry to simmer for an additional 5-10 minutes, ensuring the flavors are well incorporated.

1. Serve and Garnish:

• Serve the Baked Cauliflower and Chickpea Curry over a bed of cooked rice.
• Garnish with fresh cilantro leaves for a burst of color and added freshness.

Tips

1. To enhance the flavor, toast the curry powder, cumin, and coriander in a dry skillet for a minute before using them in the recipe.
2. Adjust the red pepper flakes according to your spice preference. For a milder curry, use less; for a spicier kick, add more.
3. Feel free to customize the vegetables by adding bell peppers, peas, or spinach for added nutrition and variety.
4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve the Baked Cauliflower and Chickpea Curry with warm naan bread or fluffy basmati rice for a complete and satisfying meal.
• Drizzle with a squeeze of fresh lemon juice before serving for a tangy twist that balances the flavors.

Indulge in the symphony of flavors that Baked Cauliflower and Chickpea Curry offers. This delightful dish brings together the goodness of cauliflower, the heartiness of chickpeas, and the richness of coconut milk, all infused with aromatic spices. Give it a try and experience a taste sensation that’s both hearty and wholesome. Enjoy your culinary journey!

BAKED CAULIFLOWER AND CHICKPEA CURRY

Indulge in the goodness of a Baked Cauliflower and Chickpea Curry that tantalizes your taste buds with its rich blend of flavors. This recipe promises a satisfying and wholesome meal that’s perfect for sharing with loved ones.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

BAKED CAULIFLOWER AND CHICKPEA CURRY

Amount per Serving

Calories

320

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

32

g

11

%

Fiber

 

8

g

33

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 medium cauliflower head cut into florets
• 1 can 15 oz chickpeas, drained and rinsed
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 can 14 oz diced tomatoes
• 1 can 14 oz coconut milk
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon red pepper flakes adjust to taste
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Prepare the Cauliflower and Chickpeas:
• Toss the cauliflower florets and chickpeas in a large bowl with 1 tablespoon of olive oil.
• Sprinkle with curry powder, cumin, coriander, turmeric, red pepper flakes, salt, and pepper.
• Spread the coated cauliflower and chickpeas on a baking sheet in a single layer.
• Bake the Mixture:
• Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the cauliflower is tender and golden brown.
• Sauté the Aromatics:
• In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté until translucent.
• Add the Flavors:
• Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
• Add the diced tomatoes (with their juices) and coconut milk to the skillet.
• Mix well and let it simmer for 5-7 minutes, allowing the flavors to meld.
• Combine and Simmer:
• Gently fold in the baked cauliflower and chickpea mixture into the skillet.
• Allow the curry to simmer for an additional 5-10 minutes, ensuring the flavors are well incorporated.
• Serve and Garnish:
• Serve the Baked Cauliflower and Chickpea Curry over a bed of cooked rice.
• Garnish with fresh cilantro leaves for a burst of color and added freshness.

Notes

TIPS

To enhance the flavor, toast the curry powder, cumin, and coriander in a dry skillet for a minute before using them in the recipe.

Adjust the red pepper flakes according to your spice preference. For a milder curry, use less; for a spicier kick, add more.

Feel free to customize the vegetables by adding bell peppers, peas, or spinach for added nutrition and variety.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

SERVING SUGGESTIONS

Serve the Baked Cauliflower and Chickpea Curry with warm naan bread or fluffy basmati rice for a complete and satisfying meal.
Drizzle with a squeeze of fresh lemon juice before serving for a tangy twist that balances the flavors.