I made this for dinner tonight after returning later than expected from a fun afternoon at the park. I love it because a) it can be ready in 30 minutes, b) it is made with pantry ingredients, and c) it is full of bold flavors, which Silas in particular loves!
Curried Chickpeas and Cauliflower
Adapted from Budget Bytes
2 Tbsp olive oil or coconut oil
Curried Chickpeas and Cauliflower
Adapted from Budget Bytes
2 Tbsp olive oil or coconut oil
- 1/2 head cauliflower, chopped into florets
- 1 med yellow onion (or frozen chopped onion, which is one of my favorite shortcuts)
- 2 cloves garlic (or pre-minced garlic, another go-to shortcut)
- 1 Tbsp curry powder
- 1/2 tsp cumin seeds
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 (8 oz.) can "no-salt added" tomato sauce
- 1 (14.5 oz.) Ro-tel tomatoes with mild green chiles
- 1 cup water
- Handful of frozen peas, optional
- Chopped cilantro or parsley to garnish, optional
- Salt, as needed
Jasmine rice
1. While prepping other ingredients, get the jasmine rice cooking in rice cooker. Note: if you don't own a rice cooker, consider buying one!
2. Heat oil in large skillet. Add chopped cauliflower and saute over medium heat until lightly browned.
3. Dice the onion and mince the garlic (or pull the onion out of the freezer and the jar of garlic out of the fridge). Cook the onion and garlic alongside the cauliflower, adding more oil if needed (3-5 minutes). Add curry powder and cumin seeds; cook for a minute. Add the chickpeas. Stir to combine.
4. After everything is rockin' and rollin', add the tomato sauce, Ro-tel tomatoes, and water. Stir until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
2. Heat oil in large skillet. Add chopped cauliflower and saute over medium heat until lightly browned.
3. Dice the onion and mince the garlic (or pull the onion out of the freezer and the jar of garlic out of the fridge). Cook the onion and garlic alongside the cauliflower, adding more oil if needed (3-5 minutes). Add curry powder and cumin seeds; cook for a minute. Add the chickpeas. Stir to combine.
4. After everything is rockin' and rollin', add the tomato sauce, Ro-tel tomatoes, and water. Stir until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
5. Reduce heat to low and continue to simmer until the sauce has reduced to a thicker consistency (20 minutes minimum, or up to 45 minutes total for full flavor). Stir the pot periodically to prevent the sauce from burning and sticking to the bottom.
6. Add optional peas and herbs. Serve with rice.
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| For the separatists |
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| And those who prefer things mixed! |
This type of dish is Silas' jam, but I've had to work on Zoe for years. She was initially annoyed at the flavor profile-
But she eventually gave it a thumbs up and was a member of the clean plate club.
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