Where do I begin?
I absolutely love this chickpea curry with roasted cauliflower and spinach.
It is inexpensive to make, a perfect blend of flavors and high in protein. Not only that, the health benefits are outstanding.
Cauliflower is a good source of vitamin C and manganese which are powerful antioxidants. Cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation.
The combination of these properties helps strengthen your heart and immune system. What more could you ask for?
If you can't find the Romanesco cauliflower, all white cauliflower will work fine.
Hope you enjoy this easy plant-based chickpea curry recipe as much as I did! If you have any leftover cauliflower, I would suggest making this cauliflower fried rice , or these cauliflower buffalo wings. Wishing you a compassionate and peaceful day.
Chickpea Curry with Roasted Cauliflower & Spinach
- ½ head white cauliflower
- ½ head Romanesco cauliflower
- 2 teaspoons olive oil
- salt and fresh ground pepper
- 1 tablespoon of extra-virgin olive oil
- 1 onion, chopped
- 3 cups of vegetable broth (or more if needed)
- 2 jalapenos, chopped
- 6-8 small yukon gold potatoes, chopped into quarters
- 8 ounces of spinach leaves
- 15 ounce carton, chickpeas rinsed (or fresh cooked about 1½ cups)
- 8 ounces of crushed tomatoes
- 1½ inches of fresh ginger, grated
- 6 dried curry leaves, crumbled
- ½ tsp ground turmeric
- 1 tsp ground mustard
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp fresh ground pepper (or more to taste)
- ½ tsp vegan sugar
- 2 tbsp fresh lemon juice
- Pre-heat the oven to 375 F
- Break the cauliflower into bite-sized pieces. In a large bowl, toss the cauliflower with 2 teaspoons of olive oil, shake or two of salt and fresh ground pepper. Roast for 20 minutes, or until golden-brown and tender.
- Heat the tablespoon of oil in a large non-stick sauce pan over medium-high heat. Saute the onion for 3-4 minutes, or until translucent.
- Add the ginger, crumbled curry leaves, turmeric, jalapenos, chili powder, ground mustard, salt & pepper. Cook for another minute.
- Add the potatoes and stir to coat.
- Add the tomatoes, spinach leaves, sugar, chickpeas and 3 cups of vegetable broth.
- Bring to a boil, lower to a simmer and cook for 20 minutes, stirring occasionally until the potatoes are tender.
- Stir the roasted cauliflower florets into the curry. Add the lemon juice. Season to taste with salt and fresh ground black pepper.
- Serve the curry with your favorite rice with lemon or lime wedges.