Curried Chickpeas Cauliflower and Spinach

Curried Chickpeas Cauliflower and Spinach Recipe from India

Region / culture: India | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

This recipe for Curried Chickpeas Cauliflower and Spinach is a flavorful and nutritious dish that is perfect for a vegetarian meal. Packed with protein, fiber, and vitamins, this dish is sure to satisfy your taste buds and keep you feeling full and satisfied.

History

This recipe is inspired by traditional Indian cuisine, where curries are a staple dish. The combination of chickpeas, cauliflower, and spinach is a popular one in Indian cooking, as it provides a good balance of flavors and textures.

Ingredients

3 cups cauliflower florets
1.5 tbsp olive oil
6 medium cloves garlic, thinly sliced
1 large onion, thinly sliced
2 tsp salt
3 tbsp good-quality curry powder
4 medium carrots, thinly sliced
3 cups chopped (2-inch pieces) green cabbage
2 tbsp vegetable broth or water
4 cups cooked chickpeas, or rinsed and drained canned chickpeas
0.75 cup coconut milk
4.5 cups stemmed, coarsely chopped spinach
0.5 cup chopped fresh cilantro

How to prepare

1. In a wok, bring 10.5 qt (9.93 liters) of lightly salted water to a boil over high heat. Add cauliflower and cook for 2 minutes. Drain well.
2. In the same wok, heat 1 tbsp of oil over medium-high heat. Add garlic, onion, and 1 tsp of salt. Stir-fry for 1 minute. Add curry powder and stir-fry for another minute. Add the remaining 0.5 tbsp of oil, carrots, cabbage, and the remaining 1 tsp of salt. Stir-fry for 2 minutes.
3. Gradually drizzle broth around the outer perimeter of the vegetables (not in the center). Cover and cook for 2 minutes. Stir in chickpeas and coconut milk, and cook uncovered for 10.5 minutes.
4. Add spinach, the reserved cauliflower, and cilantro. Cook, stirring, just until the spinach begins to wilt, about 1 minute. Serve hot.

Variations

Add diced tomatoes or tomato sauce for a saucier curry.
Use different vegetables like bell peppers, peas, or potatoes.
Add tofu or tempeh for extra protein.

Cooking Tips & Tricks

Be sure to cook the cauliflower just until it is tender, as overcooking can make it mushy.

- Adjust the amount of curry powder to suit your taste preferences. You can also add other spices like cumin, coriander, or turmeric for extra flavor.

- Feel free to add other vegetables like bell peppers, peas, or potatoes to customize this dish to your liking.

Serving Suggestions

This dish can be served over rice or quinoa for a complete meal. You can also enjoy it with naan bread or roti for a traditional Indian meal.

Cooking Techniques

Stir-frying the vegetables helps to retain their nutrients and flavors.

- Cooking the chickpeas in coconut milk adds creaminess and richness to the dish.

Ingredient Substitutions

You can use frozen cauliflower florets instead of fresh.

- Substitute kale or Swiss chard for spinach.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish with fresh cilantro and a squeeze of lemon juice for a pop of color and flavor. Serve in a bowl or on a plate with a side of rice or bread.

Pairing Recommendations

This dish pairs well with a side of cucumber raita, mango chutney, or a simple green salad. A glass of lassi or chai tea is a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 12g

- Sugars: 9g

Fats

- Total Fat: 12g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 120%

- Vitamin C: 80%

- Calcium: 15%

- Iron: 20%

Alergens

This recipe contains coconut milk, which may be an allergen for some individuals.

Summary

This dish is a good source of fiber, protein, and essential vitamins and minerals. It is a healthy and satisfying meal option for vegetarians and anyone looking to incorporate more plant-based foods into their diet.

Summary

This Curried Chickpeas Cauliflower and Spinach recipe is a delicious and nutritious dish that is perfect for a vegetarian meal. Packed with protein, fiber, and vitamins, this dish is sure to satisfy your taste buds and keep you feeling full and satisfied. Enjoy this flavorful curry with rice, bread, or on its own for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. I had always loved cooking and experimenting in the kitchen, so the combination of curried chickpeas, cauliflower, and spinach caught my eye. It was a recipe unlike any I had ever seen before, and I knew I had to try it out.

I first learned about this dish from a close friend of mine who had traveled to India and experienced the vibrant and diverse cuisine firsthand. She raved about the flavors and spices used in traditional Indian cooking, and recommended that I give this recipe a try. I was excited to delve into a new culinary adventure and expand my cooking repertoire.

I gathered all the ingredients I needed – chickpeas, cauliflower, spinach, onions, garlic, ginger, tomatoes, and an array of aromatic spices. As I chopped and diced the vegetables, the kitchen filled with the warm, fragrant scent of cumin, turmeric, and coriander. I could already tell that this dish was going to be a flavor explosion.

I started by sautéing the onions, garlic, and ginger in a pan until they were golden and fragrant. Next, I added the tomatoes and spices, letting them simmer and meld together to create a rich and flavorful base for the dish. The kitchen was filled with the mouthwatering aroma of the spices as they mingled and danced together.

I then added the chickpeas, cauliflower, and spinach to the pan, gently stirring them into the fragrant sauce. The colors of the vegetables popped against the deep red of the curry sauce, creating a beautiful and vibrant dish that was as pleasing to the eyes as it was to the palate.

As the dish simmered and the flavors melded together, I couldn't help but feel a sense of pride and accomplishment. The aroma that filled the kitchen was intoxicating, and I knew that this dish was going to be a hit.

After letting the curry simmer for a while, I plated it up and took a bite. The flavors exploded in my mouth – the creamy chickpeas, the tender cauliflower, the earthy spinach, all enveloped in a rich and aromatic curry sauce. It was a symphony of flavors that danced on my taste buds and left me craving more.

I shared the dish with my family and friends, who all raved about how delicious it was. They couldn't believe that I had made such a flavorful and complex dish, and they begged me for the recipe. I was more than happy to share my newfound culinary treasure with them, passing on the recipe so that they too could experience the joys of curried chickpeas, cauliflower, and spinach.

As I continued to make this dish over the years, I made small tweaks and adjustments to suit my tastes. Sometimes I would add a splash of coconut milk for creaminess, or a squeeze of lemon for brightness. Each time I made it, the dish evolved and grew, becoming a true reflection of my own culinary style and preferences.

I loved the versatility of this dish – it could be served as a hearty main course with rice or naan, or as a flavorful side dish to accompany a larger meal. It was a dish that could be enjoyed year-round, whether on a cold winter's night or a warm summer day.

The recipe for curried chickpeas, cauliflower, and spinach quickly became a staple in my cooking repertoire, a dish that I would turn to time and time again when I wanted something comforting, flavorful, and satisfying. It was a dish that brought me joy and fulfillment, a dish that reminded me of the power of good food to bring people together and create lasting memories.

And so, the recipe for curried chickpeas, cauliflower, and spinach became not just a dish, but a story – a story of discovery, creativity, and the joy of sharing good food with loved ones. It was a story that I would carry with me for years to come, a reminder of the magic that happens when you step into the kitchen and let your culinary imagination run wild.