Roasted Cauliflower & Chickpea Curry

Method

15 min prep · 45 min cook

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Toss cauliflower florets and chickpeas with 1 tablespoon olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20 minutes, until slightly browned.

   ⏱ 20 minLarge cauliflowerChickpeasOlive oilSalt and pepper to taste
3. 3

   While the cauliflower and chickpeas are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until onion is translucent, about 5 minutes.

   ⏱ 5 minLarge cauliflowerChickpeasOlive oilLarge onionGarlic clovesInch ginger
4. 4

   Stir in curry powder, turmeric, and cumin, cooking for another 2 minutes.

   ⏱ 2 minCurry powderGround turmericGround cumin
5. 5

   Add the roasted cauliflower and chickpeas to the skillet along with the coconut milk, diced tomatoes, and almond butter. Stir to combine.

   Large cauliflowerChickpeasCoconut milkDiced tomatoesAlmond butter
6. 6

   Stir in garam masala, and season with salt and pepper to taste.

   Salt and pepper to tasteGaram masala
7. 7

   Serve the curry warm, garnished with cilantro, alongside cooked rice or naan.

   Curry powderFresh cilantro

Courses: Dinner

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