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Chickpea Curry with Roasted Cauliflower and Tomatoes

4.3

(24)

Image may contain Plant Food Dish Meal and Vegetable
Photo by Jonathan Gregson

Toasting the curry powder with other aromatic ingredients before adding the liquid intensifies the flavor of this quick take on chana masala. You can roast the cauliflower and tomatoes a couple days ahead; cool, cover, and refrigerate until ready to use.

Recipe information

  • Yield

    Serves 4

Ingredients

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

Preparation

  1. Step 1

    1. Preheat 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.

    Step 2

    2. 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.

    Step 3

    3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.

    Step 4

    4. 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).

Nutrition Per Serving

Per serving: 508 calories
11.56 g fat
1.48 g saturated fat
0 mg cholesterol
84.66 g carbohydrates
17.92 g protein
13.7 g fiber
#### Nutritional analysis provided by Other
Reprinted with permission from Meatless From the Kitchens of Martha Stewart Living, © 2013 Martha Stewart Living Omnimedia, Inc. For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, including Martha Stewart's Cooking School, Martha's American Food, Martha's Baking Handbook, Everyday Food: Great Food Fast, and Power Foods.
MARTHA STEWART is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.
TagsCurryCauliflowerVegetableChickpeaBean and LegumeCherry TomatoTomatoSpinachLeafy GreensMainDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyWeeknight MealsRoastCookbooks

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