The dressing is an easy, whisk-together number comprised of Greek yogurt, olive oil, apple cider vinegar, honey, salt, and pepper. Toss The quinoa, roasted cauliflower and chickpeas can be stored together in a plastic storage container. The natural tanginess and cooling nature of the Greek yogurt balances the heat from the curry powder and ginger and it’s a perfect complement. // Add the chickpeas and beans and cook for 4–6 minutes or until tender. While the cauliflower is roasting, make the curry paste. Preheat oven to 220°C (425°F). Add ½ large cauliflower, cut into florets and half its leaves, chopped. We reserve the right to remove, edit, or move any messages for any reason. Stir the chickpeas, coconut milk and spring onions together and return the tray to the oven for 35-40 minutes until a burnished, copper peanut butter crust has formed on the cauliflower and a sharp knife passes through easily. As with all curry powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. How to make chickpea & cauliflower curry. The cauliflower should be soft but still have a bit of bite. What is Pumpkin Chickpea Curry. I used a raisin blend (from Trader Joe’s) but you can use regular (black) raisins if that’s what you have on hand or go with all golden. Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! If you like it really soft just cook for longer. Remove from heat and sprinkle with cilantro. Preheat the oven to 425 ºF and line a large rimmed baking sheet with parchment. cook for a further 2-3 minutes until the tomatoes have broken down just a little. Add the Roast, stirring once, until tender and browned in spots, about 20 minutes. Some of my favourite variation and substitutions are: Cauliflower & Chickpea Curry with Potatoes – Add 3 medium-sized potatoes, cubed into small pieces. Add the chickpeas and beans and cook for 4–6 minutes or until tender. Make a korma curry sauce by sautéing onions, garlic and ginger in butter until soft and fragrant. Roasted Sweet Potato Salad – Goodbye mayo-loaded, mushy, boring potato salad. This roasted cauliflower with crispy chickpeas and a Curry Tahini Drizzle dish has a power health bomb to offer. & The sauce should be kept separate in small containers, that can be placed in the plastic container with the quinoa and cauliflower. A trusty side that you’ll make again and again for holidays or easy weeknight dinners! Try them roasted with coconut oil for a healthy, fast, and easy dish! Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible! Do not dress the whole salad if you are intending for planned leftovers and instead dress when you plan to serve. originally published January 10, 2018 — last updated May 26, 2020 ; Drizzle in some more oil and stir in 1 tbsp cumin seeds, 1 tsp coriander powder and … Bake for 15 minutes, stir, then bake an additional 10-15 minutes until cauliflower is tender and lightly browned in spots.Set aside. I am always looking for ways to add pulses. When the weather is colder I still love to eat my veggies, but roasting them is my … Roughly chop the roasted cashews. The warming notes of the curry are perfectly offset by the cooling dip! Fragrant spices, juicy lemony chicken, fresh veggies, and a tangy Greek-yogurt sauce that’s cooling and perfect! First make the spiced cauliflower. I’ve combined creamy coconut with a nutty roasted cauliflower and tasty fibre-packed grainy textured chickpeas for the ultimate feel-good-dish.