Friday, March 29, 2013

Meatless Chickpea Curry with Roasted Cauliflower and Tomatoes

Here it is!  One of the most voted for recipes from my Meatless giveaway.  I made one modification to this recipe and that was to use no salt vegetable broth in place of the EVOO when cooking the onions.  Enjoy!!

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 the tomatoes a couple days ahead; cool, cover, and refrigerate until ready to use.  Serves 4

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tbsp plus 2 tsps extravirgin 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 tbsp minced peeled fresh ginger
1 tbsp plus 1 tsp curry powder
3 cups cooked chickpeas (canned or soaked and cooked)
2 1/2 cups baby spinach
1 tbsp chopped fresh cilantro

1. Preheat oven to 375F. Toss cauliflower with 1 tsp olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 tsp 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.

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.

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

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).

Recipe reprinted from the book Meatless with permission from the publisher. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, a division of Random House, Inc. 

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