Curried Cauliflower With Chickpeas

Food styling by Carol Dudar | Prop styling by Laura Branson Image by: Jodi Pudge

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.

  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



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, raisins 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.

Nutritional facts Per serving: about

  • Fibre 11 g
  • Sodium 487 mg
  • Sugars 20 g
  • Protein 10 g
  • Calories 284.0
  • Total fat 6 g
  • Potassium 736 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 52 g


  • Iron 27.0
  • Folate 85.0
  • Calcium 11.0
  • Vitamin A 31.0
  • Vitamin C 127.0
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Lunch & Dinner

Curried Cauliflower With Chickpeas