I had been eating kind of heavy meals over the last few days and I was feeling like something lighter and healthier. I remembered seeing a cauliflower and chickpea curry at a restaurant that I thought looked good and I wanted to try making it at home. With the main ingredients of cauliflower and chickpeas this curry sounded like it would fit both the light and healthy bills. I also wanted to fit a green vegetable into the curry and since fresh green beans are still available I decided to add some. I enjoy the chewy texture of brown rice and given that it is also the healthier option I thought that it would make the perfect bed to soak up the extra curry sauce. This curry is really easy to make and it takes very little effort or time so it is perfect for week nights. Given that the curry powder is the primary source of flavour you are going to want to use a tasty one and I used my favorite. The cauliflower and chickpea curry turned out really well. It was nice and tasty and light and yet still filling. I packed the leftovers up into individual servings and I have been bringing them to work for lunches this week. The leftover reheat well in a microwave and they have only been tasting better with age.
Cauliflower and Chickpea Curry
- 1 tablespoon oil
- 1 onion (chopped)
- 2 tablespoons curry powder
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon chili sauce (optional)
- 1 head cauliflower (cut into florets)
- 1 (15 once) can chickpeas (rinsed and drained) (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 1 cup water
- 1/2 pound green beans (trimmed and sliced into 1 inch long pieces)
- salt to taste
- 1/4 cup cilantro (chopped)
- Heat the oil in a large pan.
- Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.
- Add the garlic and ginger and cook until fragrant, about a minute.
- Add the tomatoes, chili sauce, cauliflower, chickpeas and water and and bring to a boil.
- Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes.
- Add the green beans and cook until they are just tender and still crisp, about 3-5 minutes.
- Serve on brown rice and garnish with cilantro.