Chickpea Curry with Roasted Cauliflower and Tomatoes

Name: Chickpea Curry with Roasted Cauliflower and Tomatoes
Yield: 4 servings
Ingredients: 1 1/2 head cauliflower (about 1 pound), trimmed and cut into florets; 1 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 1 1/2 pints cherry tomatoes; 1 Coarse salt and freshly ground pepper; 1 1 large yellow onion, cut into medium dice; 1 3 garlic cloves, minced; 1 1 tablespoon minced peeled fresh ginger; 1 1 tablespoon plus 1 teaspoon curry powder; 1 3 cups cooked chickpeas, drained and rinsed; 1 2 1/2 cups baby spinach; 1 1 tablespoon chopped fresh cilantro leaves

From the kitchen of Carly

Roasted cauliflower and burst tomatoes meet warm spices in this chickpea curry. The vegetables caramelize in the oven while you build a fragrant base of curry, ginger, and garlic. Spinach wilts in at the end, making this dish hearty and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 head cauliflower (about 1 pound), trimmed and cut into florets
12 tablespoons plus 2 teaspoons extra-virgin olive oil
11 1/2 pints cherry tomatoes
1Coarse salt and freshly ground pepper
11 large yellow onion, cut into medium dice
13 garlic cloves, minced
11 tablespoon minced peeled fresh ginger
11 tablespoon plus 1 teaspoon curry powder
13 cups cooked chickpeas, drained and rinsed
12 1/2 cups baby spinach
11 tablespoon chopped fresh cilantro leaves

Instructions

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