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Israeli Cauliflower and Chickpea Curry
Dive into the vibrant flavors of the Middle East with this Israeli-inspired cauliflower and chickpea curry. This dish combines tender cauliflower and hearty chickpeas simmered in a creamy coconut milk sauce, enriched with aromatic spices like cumin and turmeric. Perfect served over fluffy rice or warm naan, this curry is not only satisfying but also a nourishing option for any meal. The mixture of spices creates a warm, inviting aroma that will fill your kitchen, making it a delightful dish for family gatherings or cozy nights in. Historically, curries have been a staple in many cultures, with each region putting its unique spin on this beloved dish. This variation captures the spirit of Israeli cuisine while celebrating the rich culinary traditions of the region.
Servings: 4
Ingredients
- Cauliflower
- 1 head, cut into florets
- Canned chickpeas
- 1 can (15 oz), drained and rinsed
- Diced tomatoes
- 1 can (14 oz)
- Coconut milk
- 1 can (13.5 oz)
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Fresh ginger
- 1 tablespoon, grated
- Cumin
- 1 teaspoon
- Turmeric
- 1 teaspoon
- Curry powder
- 1 tablespoon
- Cayenne pepper
- 1/4 teaspoon (adjust to taste)
- Salt
- to taste
- Oil
- 2 tablespoons (for cooking)
- Cooked rice or naan bread
- for serving
- Fresh cilantro
- for garnish
Instructions
- In a large pan, heat the oil over medium heat.
- Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the cauliflower florets and chickpeas to the pan, followed by the diced tomatoes and coconut milk.
- Sprinkle in the curry powder, cumin, turmeric, cayenne pepper, and salt. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and allow it to cook for about 20 minutes, or until the cauliflower is tender and the flavors have melded together.
- Taste the curry and adjust the seasoning as needed.
- Serve the curry hot over cooked rice or alongside warm naan bread.
- Garnish generously with fresh cilantro before serving.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 30 minutes • Calories: 440 • Fat: 20g • Carbs: 56g • Protein: 12g • Sodium: 600mg • Sugar: 5g