Everyone needs a battery of quick, healthy weeknight recipes. This chickpea and cauliflower will be entering mine. Between the fiber-heavy chickpeas and vitamin C-packed cauliflower (plus lots of other good nutrients) this vegetarian meal is easy, filling, and darn good for you.
I served it with basmati rice but quinoa or couscous would also work. The chopped cilantro may seem like a garnish, but it’s really integral. While the tomatoes give the dish the acidity it needs, the cilantro brings everything together. If you’re not crazy about cilantro substitute parsley.
Fast Cauliflower and Chickpea Curry
Yield: 4 Servings
1 small onion, chopped
2 cloves garlic, chopped
1 head cauliflower, cut into florets
2 tablespoons curry powder
1 teaspoon grated fresh ginger
1 12-ounce can chickpeas
1 14-ounce can diced tomatoes
Salt and pepper
Heat a little oil in a large skillet. Add the onion and garlic and cook, stirring occasionally, until softened. Add the cauliflower, curry powder and ginger and allow to cook 1 minute. Add the chickpeas and tomatoes and stir to combine. Cover and cook over low heat until the cauliflower is tender but still has bite, about 15 minutes (just the amount of time it takes rice to cook!). Season with salt and pepper and garnish with a generous amount of cilantro.