Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 1 head cauliflower
- 1 can canned chickpeas
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 yellow onions, finely chopped
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, minced
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 cup strawberries, quartered
- 1 cup fresh rhubarb, chopped
- 1/4 cup white sugar
- 1 tbsp balsamic vinegar
- 1/2 tsp ground cloves
- 1/2 cup fresh green onions, sliced
Directions
Preheat the oven to 400 degrees F.
Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and sprinkle with ground cumin, turmeric, curry powder, cinnamon, cayenne pepper, paprika, and black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 25 minutes, until tender and golden.
While the cauliflower is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions, minced garlic, and minced ginger. Sauté until the onions are translucent and fragrant.
Add the roasted cauliflower, drained chickpeas, vegetable broth, and coconut milk to the skillet. Stir to combine and bring to a simmer. Reduce heat and let simmer for 15 minutes.
While the curry simmers, prepare the chutney. Combine the quartered strawberries, chopped rhubarb, white sugar, balsamic vinegar, and ground cloves in a food processor. Pulse until the mixture is smooth but still has some texture.
Pour the chutney mixture into a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring occasionally, until thickened.
Serve the cauliflower and chickpea curry topped with strawberry rhubarb chutney and garnished with sliced green onions.
Ingredients
- 1 head cauliflower
- 1 can canned chickpeas
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 yellow onions, finely chopped
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, minced
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 cup strawberries, quartered
- 1 cup fresh rhubarb, chopped
- 1/4 cup white sugar
- 1 tbsp balsamic vinegar
- 1/2 tsp ground cloves
- 1/2 cup fresh green onions, sliced
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400 degrees F.
Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and sprinkle with ground cumin, turmeric, curry powder, cinnamon, cayenne pepper, paprika, and black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 25 minutes, until tender and golden.
While the cauliflower is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions, minced garlic, and minced ginger. Sauté until the onions are translucent and fragrant.
Add the roasted cauliflower, drained chickpeas, vegetable broth, and coconut milk to the skillet. Stir to combine and bring to a simmer. Reduce heat and let simmer for 15 minutes.
While the curry simmers, prepare the chutney. Combine the quartered strawberries, chopped rhubarb, white sugar, balsamic vinegar, and ground cloves in a food processor. Pulse until the mixture is smooth but still has some texture.
Pour the chutney mixture into a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring occasionally, until thickened.
Serve the cauliflower and chickpea curry topped with strawberry rhubarb chutney and garnished with sliced green onions.
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