Israeli Cauliflower and Chickpea Curry
This Israeli-inspired cauliflower and chickpea curry is packed with flavors from the Middle East. It's a hearty and nutritious dish that is perfect for a satisfying meal.
Ingredients - Serves 4
- Cooked rice or naan bread - For serving
- Fresh cilantro - For garnish
- Salt - To taste
- Cayenne pepper - 1/2 teaspoon
- Turmeric - 1 teaspoon
- Cumin - 1 teaspoon
- Curry powder - 2 tablespoons
- Coconut milk - 1 can
- Tomatoes - 2 medium, diced
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Onion - 1 large, diced
- Chickpeas - 1 can, drained and rinsed
- Cauliflower - 1 head, cut into florets
Let's Get Started
- Heat some oil in a large pan over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another minute.
- Add the cauliflower florets, chickpeas, diced tomatoes, coconut milk, curry powder, cumin, turmeric, cayenne pepper, and salt. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 20 minutes, or until the cauliflower is tender.
- Taste and adjust the seasoning if needed.
- Serve the Israeli cauliflower and chickpea curry over cooked rice or with naan bread.
- Garnish with fresh cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 8g
