Curried Cauliflower With Chickpeas

By Amanda Barnier and The Test Kitchen

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Curried Cauliflower With ChickpeasThis savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.5 out of5based on1 ratings. 8 user reviews.
Curried Cauliflower With Chickpeas

Curried Cauliflower With Chickpeas
Photography by Jodi Pudge

  • Preparation time: 25 minutes
  • Total time : 40 minutes

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 284284 cal
pro 10 g10g pro
total fat 6 g6g total fat
sat. fat 1 g1g sat. fat
carb 52 g52g carb
dietary fibre 11 g11g dietary fibre
sugar 20 g20g sugar
chol 0 mg0mg chol
sodium 487 mg487mg sodium
potassium 736 mg736mg potassium
% RDI: -
calcium 1111 calcium
iron 2727 iron
vit A 3131 vit A
vit C 127127 vit C
folate 8585 folate

This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.

Ingredients

  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 sweet onion , (such as Vidalia), thinly sliced1 sweet onion, (such as Vidalia), thinly sliced
  • 1 tbsp granulated sugar 1 tbsp granulated sugar
  • 2 tbsp minced fresh ginger 2 tbsp minced fresh ginger
  • 2 cloves garlic , thinly sliced2 cloves garlic, thinly sliced
  • 2 tsp garam masala 2 tsp garam masala
  • 2 tsp balsamic vinegar 2 tsp balsamic vinegar
  • 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 small head cauliflower 1 small head cauliflower
  • 1 can (19 oz/540 mL) chickpeas , drained and rinsed1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/4 cup raisins 1/4 cup raisins
  • 4 cups packed fresh baby spinach 4 cups packed fresh baby spinach

Preparation

In Dutch oven, heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.

Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.

Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisons and 1/4 cup water; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.

Source : Canadian Living Magazine: January 2012

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