Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a flavorful and healthy vegetarian dish that's perfect for a weeknight meal. The cauliflower and chickpeas are cooked in a flavorful curry sauce made with onion, ginger, garlic, curry powder, cumin, and coriander. The curry is simmered until the sauce has thickened and the cauliflower is tender. Serve over rice or with naan.

This cauliflower and chickpea curry is inspired by the flavors of traditional Indian curries. I wanted to create a vegetarian version of a classic curry that was both flavorful and healthy. I experimented with different combinations of spices and vegetables until I came up with this recipe. The cauliflower and chickpeas are a great source of protein and fiber, and the curry sauce is packed with flavor. This dish is a great way to get your daily dose of vegetables, and it's also a delicious and satisfying meal.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 large onion, chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (14.5 ounce) can diced tomatoes

Instructions

1. Heat a large skillet over medium heat. Add cauliflower and chickpeas and cook, stirring occasionally, until cauliflower is lightly browned.
2. Stir in onion, ginger, and garlic and cook until onion is softened.
3. Add curry powder, cumin, and coriander and cook for 1 minute, stirring constantly.
4. Stir in tomatoes and bring to a boil. Reduce heat and simmer for 15 minutes, or until sauce has thickened.
5. Serve over rice or with naan.

Why It Works

• The combination of cauliflower and chickpeas provides a good balance of texture and flavor.
• The curry sauce is flavorful and complex, with a good balance of spices.
• The dish is simmered until the sauce has thickened and the cauliflower is tender, which allows the flavors to meld together.