Indian

Cauliflower and chickpea curry is for Dinner.

Cauliflower and chickpea curry takes 30 minutes to prepare.

Cauliflower and chickpea curry takes 45 minutes to cook.

Cauliflower and chickpea curry makes 6 servings.

The ingredients for Cauliflower and chickpea curry are:

Garlic, 2 cloves, chopped
Onions, raw, 134 grams, finely chopped
Red Ripe Tomatoes, 172 grams
Cauliflower florets, raw, 936 grams
Paprika, 1 tsp
Spinach, fresh, 250 grams
Flaxseed oil, 3 tbsp
*Cumin seed, 1 tbsp
*Coriander seed, 1 tbsp
Chickpeas (garbanzo beans), 200 grams
Coconut Milk (Silk), 1 cup
Salt, 1 tsp
*garam marsala, 2 tsp

Here is how you make Cauliflower and chickpea curry:

Place the tomatoes in a bowl, cover with boiled water and leave for one minute. You should then be able to remove the skins and chop into quarters. Boil the spinach for two mins in some hot water, drain thoroughly and then whiz into a coarse puree. Heat the oil in a large, deep saucepan and add the onions, garlic, paprika, cumin, coriander, chickpeas and salt. Saute for about 10 mins until the onion is soft but not browned. Add the cauliflower, tomatoes and coconut milk. Cover with a lid and bring to the boil. Reduce the heat and simmer for 30mins. Stir in the spinach and garam masala. Season with salt and pepper and serve.Serving Size:?Makes 4 servings

The nutritional information for Cauliflower and chickpea curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.9

• Total Fat: 9.1 g
• Cholesterol: 0.0 mg
• Sodium: 577.4 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 7.6 g
• Protein: 7.0 g

Cauliflower and chickpea curry is Indian cuisine.

The dietary needs meet for Cauliflower and chickpea curry is Vegetarian