Cauliflower and Chickpea Curry
Cozy up with this delicious cauliflower and chickpea curry that combines roasted vegetables with a rich, spiced tomato sauce. This dish is a plant-based delight that pairs perfectly with steamed rice or naan, offering warmth and comfort on chilly evenings.
For an extra burst of flavor, try adding a squeeze of lime or a sprinkle of fresh cilantro at the end. Feel free to substitute spinach for the kale if you prefer, or add in soft tofu for a protein-rich twist. This versatile dish can easily be customized to fit the ingredients you have on hand.
Serve this vibrant curry as a satisfying dinner or a delightful part of a dinner party spread. It's an excellent choice for anyone looking to explore plant-based cuisine without sacrificing taste or satisfaction. Enjoy it with friends or as a comforting solo meal with leftovers for the next day.
How to Make It
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1
Preheat the oven to 200°C (390°F).
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2
Cut the cauliflower into florets and toss with olive oil, salt, and black pepper.
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3
Roast cauliflower in the oven for 25 minutes until golden brown.
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4
Meanwhile, heat olive oil in a large pot over medium heat.
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5
Sauté the chopped onion, garlic, and ginger until the onion is translucent.
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6
Add curry powder, turmeric, and cumin, and stir for 1 minute.
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7
Add tomato paste and chickpeas, stirring to coat them in spices.
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8
Pour in coconut milk and bring to a simmer.
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9
Stir in roasted cauliflower and kale, cooking until the kale wilts.
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10
Adjust seasoning with salt and pepper to taste.
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11
Serve hot with rice or naan.