Chickpea Cauliflower Curry

Name: Chickpea Cauliflower Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8-10 servings.
Cuisine: Mediterranean
Ingredients: 1 cup uncooked brown rice; 4 cups fresh cauliflowerets; 1 medium onion, chopped; 1 large carrot, diced; 2 garlic cloves, minced; 2 teaspoons canola oil; 2 teaspoons minced fresh gingerroot; 1-1/2 teaspoons curry powder; 1/2 teaspoon salt; 1/8 teaspoon ground cloves, optional; 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup fresh or frozen peas

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 25 min.

Makes

8-10 servings

Updated: Oct. 24, 2022

I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon.

Chickpea Cauliflower Curry Recipe photo by Taste of Home

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Ingredients

1 cup uncooked brown rice
4 cups fresh cauliflowerets
1 medium onion, chopped
1 large carrot, diced
2 garlic cloves, minced
2 teaspoons canola oil
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground cloves, optional
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen peas

Directions

Cook the rice according to package directions. Set aside and keep warm.
Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes or until tender. Drain and set aside.
In a large skillet, saute the onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and clove if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve with rice.

Nutrition Facts

1 each: 157 calories, 2g fat (0 saturated fat), 0 cholesterol, 243mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 5g protein.

Chickpea Cauliflower Curry

Ingredients

Directions

Nutrition Facts

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