Best Curried Cauliflower And Chickpea Dump Dinner Recipes

CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES

Curried Cauliflower with Chickpeas and Tomatoes image

Provided by Tyler Florence

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 cup ghee, recipe follows
1 yellow onion, finely chopped
2 tablespoons curry powder, recipe follows
1-inch piece fresh ginger, peeled and julienned
2 vine-ripened tomatoes, chopped
1 head cauliflower (about 1 pound), cut into florets
3 cups canned chickpeas, drained and rinsed
2 tablespoons tomato paste
Salt
Cilantro leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric

Steps:

Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY

Slow-Cooker Freezer-Pack Cauliflower and Chickpea Curry image

Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.

Provided by Food Network Kitchen

Categories main-dish

Time 9h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium head cauliflower, quartered
Two 15-ounce cans chickpeas, rinsed and drained
One 14-ounce can fire-roasted diced tomatoes
2 large carrots, sliced into 1-inch pieces (about 2 cups)
1 clove garlic, grated
2 tablespoons curry powder
1 tablespoon honey
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
One 14-ounce can coconut milk
Lime wedges, fresh cilantro and cashews, for serving

Steps:

Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.

Nutrition Facts : Calories 390, Fat 24 grams, SaturatedFat 19 grams, Cholesterol 0 milligrams, Sodium 1200 milligrams, Carbohydrate 37 grams, Fiber 11 grams, Protein 12 grams, Sugar 11 grams

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER

Roasted Curried Chickpeas and Cauliflower image

When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small head cauliflower, broken into florets (about 3 cups)
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
3 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro or parsley

Steps:

Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

CHICKPEA AND CAULIFLOWER CURRY

Chickpea and Cauliflower Curry image

Provided by Food Network Kitchen

Categories side-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 pound dried chickpeas
2 bay leaves
1 cinnamon stick
4 cardamom pods, cracked
6 whole cloves
12 black peppercorns
2 red onions; 1 quartered, 1 diced
1 3-inch piece ginger, peeled and chopped
4 cloves garlic
1/4 cup vegetable oil
Kosher salt
1 serrano chile pepper, chopped (remove seeds for less heat)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
2 plum tomatoes, diced
6 cups cauliflower florets
1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise
Juice of 1 lemon
1/2 cup chopped fresh cilantro or mint

Steps:

Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.
Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.
Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.
Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.