Best Curried Cauliflower Chickpea Soup Recipes

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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

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

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER



Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  • Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
  • Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CURRIED CAULIFLOWER & CHICKPEA SOUP



Curried Cauliflower & Chickpea Soup image

Categories     Bread     Cauliflower     Chickpea     Simmer     Boil

Yield serves 4 to 6, yields 8 cups

Number Of Ingredients 11

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1 1/2 tablespoons grated peeled ginger root
1 1/2 tablespoons curry powder
1/2 teaspoon salt
1 15-ounce can of chickpeas, drained
3 cups water or vegetable broth (see page 295)
1 small head of cauliflower
1 28-ounce can of diced tomatoes
Cranberry Chutney (page 231), Pineapple Chutney (page 229), or your favorite prepared chutney
A few sprigs of cilantro (optional)

Steps:

  • In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don't burn. Add the chickpeas and the water, cover, and bring to a boil.
  • Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.
  • When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.
  • Serving & menu ideas
  • Serve warm chapatis or naan bread with this spicy soup.

CURRIED CAULIFLOWER AND CHICKPEAS



Curried Cauliflower and Chickpeas image

This curried cauliflower is extraordinary and wholesome!

Provided by Stephanie Wiebe Meismer

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

Steps:

  • Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
  • Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
  • Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g

CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER



Curried Chicken Soup with Chickpeas and Cauliflower image

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Yield 8

Number Of Ingredients 8

1 recipe Fast Chicken Soup Base
2 (16 ounce) cans chickpeas, drained
2 cups bite-size cauliflower florets
2 tablespoons curry powder
1 (13.5 ounce) can coconut milk (optional, but very good)
½ cup chopped fresh cilantro
Salt and freshly ground black pepper
grated Parmesan cheese

Steps:

  • Prepare Fast Chicken Soup Base. Bring to a simmer.
  • Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  • Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  • Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 29.6 g, Cholesterol 4.4 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 10.1 g, Sodium 574.4 mg, Sugar 0.1 g

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY



Roasted Cauliflower And Curry Soup Recipe by Tasty image

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Provided by Isabel Castillo

Categories     Lunch

Yield 4 serving

Number Of Ingredients 20

14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk, 1 can
4 cups vegetable broth
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

Steps:

  • Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
  • In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
  • Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
  • Make the soup: Increase the oven temperature to 450˚F (220˚C).
  • Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
  • Roast for 25 minutes, until browned and tender.
  • Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
  • Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
  • Add the roasted cauliflower to a blender with the broth and puree until smooth.
  • Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams

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