I love chickpeas. They are one of the few members of the lentil/bean family that sit well with me. I especially appreciate a good chickpea curry. I’ve tasted some really good ones, but every time I try to make it at home, it just doesn’t taste completely right. Until now that is! Yesterday I finally made one that tasted good and the whole family liked, a Roasted Cauliflower and Chickpea Curry.
Maybe it was the roasted cauliflower, the right mix of spices or the cooking time. Whatever it was, this recipe for roasted cauliflower and chickpea curry will definitely be made again…and again.
Roasted Cauliflower and Chickpea Curry
Ingredients for Roasted Cauliflower and Chickpea Curry:
– small head of cauliflower
– 3 tbsp of olive oil (or melted butter if you prefer)
– 3/4 tsp garlic powder
– 1/4 tsp salt
– pinch of pepper
– 2 tbsp of coconut oil
– I onion, chopped
– 1 tbsp minced garlic
– 1.5 tsp minced ginger
– 1 tsp ground cumin
– 2 tsp ground coriander
– 1 tbsp garam masala
– 1 tsp turmeric
– 4 roma tomatoes, diced into small pieces
– 2 cans of chickpeas, drained
– 1 can coconut milk
– tsp salt (or to taste)
– cilantro for garnish (optional)
Instructions Roasted Cauliflower and Chickpea Curry:
1. Preheat the over to 425 degrees. Cut your cauliflower into bite-sized florets.
2. Put your oil (or melted butter) into a bowl that is big enough to fit all the cauliflower. Add in the garlic powder, salt and pepper. Whisk it all together very well. Then toss in the cauliflower until everything is coated.
3. Line or grease a baking sheet. Put your cauliflower on it and spread it out. Put it in the oven and bake for about 20 minutes (flipping it once at the 10 minute mark.) Leave it on the side when it’s cooked.
4. While the cauliflower is roasting, in a large pot, heat the coconut oil on medium. Put in the onions, garlic, and ginger and cook until the onions are softened and shiny, about 5 minutes
5. Add in the cumin, coriander, garam masala and turmeric and mix it well until everything is combined.
6. Stir in the tomatoes and let them cook for 1-2 minutes. Then add in the chickpeas and coconut milk and mix it all together. Bring the curry to a boil then reduce it to low. Cover it with a lid and let it simmer for about 10-15 minutes.
7. Add in the roasted cauliflower (if you haven’t eaten it all) and cover the pot again. Cook for another 5-7 minutes. At this point, taste it see if you want to add a little more salt. Then garnish with cilantro and serve with basmati rice.
Enjoy your dinner of Roasted Cauliflower and Chickpea Curry and hopefully you’ll have lunch leftovers tomorrow as well!