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Golden Chickpea Curry with Roasted Cauliflower & Spinach

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4-6
Ingredients Method

Ingredients
  

Roasted Cauliflower
  • 1/2 head white cauliflower
  • 1/2 head Romanesco cauliflower
  • 2 teaspoons olive oil
  • salt and fresh ground pepper
Curry
  • 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 1 1/2 cups)
  • 8 ounces of crushed tomatoes
  • 1 1/2 inches of fresh ginger, grated
  • 6 dried curry leaves, crumbled
  • 1/2 tsp ground turmeric
  • 1 tsp ground mustard
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper (or more to taste)
  • 1/2 tsp vegan sugar
  • 2 tbsp fresh lemon juice

Method
 

Steps
  1. Pre-heat the oven to 375 F
  2. 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.
  3. 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.
  4. Add the ginger, crumbled curry leaves, turmeric, jalapenos, chili powder, ground mustard, salt & pepper. Cook for another minute.
  5. Add the potatoes and stir to coat.
  6. Add the tomatoes, spinach leaves, sugar, chickpeas and 3 cups of vegetable broth.
  7. Bring to a boil, lower to a simmer and cook for 20 minutes, stirring occasionally until the potatoes are tender.
  8. Stir the roasted cauliflower florets into the curry. Add the lemon juice. Season to taste with salt and fresh ground black pepper.
  9. Serve the curry with your favorite rice with lemon or lime wedges.