This recipe was inspired by a rouge can of chickpeas I had sitting in my pantry for almost 6 months. Since I love curry, I decided to make an Indian Chickpea & Cauliflower Curry to serve over steamed basmati rice or naan bread. Rice works better because the curry is a bit thin and can absorb better in rice.
Serve with a fresh green salad or some sliced cucumbers and you have an easy, hearty and flavourful weeknight dinner. Double the recipe and make an extra batch – because it freezes very well!
- 1/2 head of large cauliflower, cut into florets (I use pre-cut + washed to save time)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 tablespoons curry powder
- 1 14 oz can chopped tomatoes (low-sodium)
- 1 14 oz can chickpeas, drained and rinsed
- 1.5 cups chicken or vegetable stock (low-sodium)
- 1 cup peas
- 2 tablespoons cilantro, chopped
- 1 small single serve container of low-fat Greek yogurt
- 1/2 teaspoon of ground coriander
- Heat oil in a dutch oven or a large pot over medium-high heat. Add onion, cook for 5 minutes, while stirring occasionally.
- Add curry powder and stir for 2 minutes.
- Add tomatoes, chicken stock and bring to boil.
- Reduce heat to medium-low and add cauliflower and chickpeas, simmer for 5 minutes
- Add peas, salt and pepper to taste. Leave curry on a low simmer, while you prep the yogurt sauce.
- Mix ground coriander with your yogurt.
- Serve your curry over basmati rice or naan bread. Top your curry with chopped cilantro and a dollop of yogurt on top.