Cauliflower, chickpea, tomato and coriander curry
Enjoy a flavorful and healthy Cauliflower, Chickpea, Tomato, and Coriander Curry made with fresh vegetables and aromatic spices. This vegan dish features red onion, garlic, hot chili peppers, cumin, coriander, and turmeric, combined with cherry tomatoes, cauliflower, green beans, and chickpeas for a hearty, satisfying meal. Perfect for a nutritious dinner that’s brimming with taste!
Cook time 15 min
Prep time 10 min
Ingredients:
1 short spray cooking spray oil1 red onion
2 garlic cloves
2 red hot chili peppers
1 tsp ground cumin
1 tsp dried coriander
1 tsp turmeric powder
2 cups cherry tomatoes
1/2 cauliflower
1/2 cup water
1/3 can canned chickpeas
1 cup green beans
Experience a burst of flavors with this Cauliflower, Chickpea, Tomato, and Coriander Curry. It's a delightful medley of vegetables and spices, perfect for a hearty, nutritious meal. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe will add an exotic touch to your dining table.
Instructions:
- Finely chop the red onion.
- Mince the garlic cloves.
- Finely chop the red hot chili peppers.
- Halve the cherry tomatoes.
- Cut the cauliflower into florets.
- Trim and chop the green beans into 1-inch pieces.
- Drain and rinse the canned chickpeas.
- Lightly spray a large, deep skillet or a saucepan with cooking spray oil and heat over medium heat.
- Add the chopped red onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and chopped chili peppers, and cook for another 1-2 minutes until fragrant.
- Stir in the ground cumin, dried coriander, and turmeric powder.
- Cook the spices with the aromatics for about 1 minute, stirring constantly to prevent burning.
- Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
- Then add the cauliflower florets and mix well to coat the cauliflower with the spices and tomatoes.
- Pour in 1/2 cup of water and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the skillet and let it simmer for about 15 minutes, or until the cauliflower starts to become tender.
- Stir in the drained chickpeas and the chopped green beans.
- Cover again and simmer for an additional 10-15 minutes, or until all the vegetables are cooked through and the flavors have melded together.
- Taste the curry and adjust the seasoning if needed. You can add a pinch of salt or a squeeze of lemon juice if desired.
- Serve the curry hot, garnished with fresh coriander leaves if you like.
- This curry pairs well with steamed rice, naan, or a side of quinoa.
Tips:
- Use fresh, ripe cherry tomatoes for a richer flavor.
- For a milder curry, remove the seeds from the chili peppers before chopping.
- Add a splash of coconut milk for a creamier texture and richer taste.
- Serve the curry with steamed rice or warm naan bread to complete the meal.
- Garnish with fresh cilantro (coriander leaves) for an extra layer of flavor and a pop of color.
This Cauliflower, Chickpea, Tomato, and Coriander Curry is a fantastic way to enjoy a variety of vegetables, all brought together with delicious spices. It's a versatile recipe that can easily be adjusted to suit your spice tolerance and personal preferences. Enjoy this curry as a main course or a hearty side dish, and savor the vibrant flavors with every bite.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 8g
Carbohydrates 30g
Fiber 9g
Sugar 12g
Fat 2.05g
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