Chickpea Curry with Roasted Cauliflower and Tomatoes
Chickpea Curry with Roasted Cauliflower and Tomatoes is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet.
Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet.
Season with salt and pepper.
Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
In a medium pot, heat 2 teaspoons oil over medium-high.
Cook onion, stirring occasionally, until golden brown, about 10 minutes.
Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
Add chickpeas, tomatoes, and 2 cups water; bring to a boil.
Reduce heat to medium, cover, and simmer 8 minutes.
Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes.
Stir in spinach and cilantro and season with salt.
To serve, divide among 4 bowls (over rice, if desired).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.