Indian Butter Chickpeas and Cauliflower
with peas / naan
A spice-filled and creamy tomato sauce makes this curry with chickpeas and cauliflower a great entry-level dish if you are unfamiliar with Indian cuisine. This dish tastes even better a day or two after it's made, so it's great for leftovers. This dish has remained a favorite among our members since it first made its debut in August 2013.
Tags
Proteins
Cuisines
Ingredients
Indian Butter Chickpeas and Cauliflower:
- Garam masala - 1 Tbsp
- Coriander - 4 tsp
- Ginger, dried - 2 tsp
- Turmeric - 1 tsp
- Garlic - 3 cloves , chopped
- Onions, medium - 1 , chopped
- Cauliflower - 1 head , chopped
- Cilantro - 1/4 bunch , chopped
- Beans, garbanzo (14 oz / 387 g) - 1 1/2 cans , drained and rinsed
- Butter - 1 Tbsp (sub ghee)
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Half and half - 1/2 cup
- Peas, frozen - 2 cups
- Yogurt, plain or Greek - 1/4 cup
- Naan - 4 rounds (sub pita or flatbread)
Prep
- Make spice mix - Combine garam masala, coriander, ginger and turmeric in a small bowl.
- Garlic / Onions / Cauliflower / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven over medium-high heat. Add butter and then onions and saute until tender, ~3 minutes. Add in garlic and a pinch of salt. Saute until fragrant, 1 minute more.
- Add in cauliflower and then spice mix. Saute for another minute or two before pouring in tomatoes and half and half. Cover and bring to a boil.
- Add in beans and reduce heat to a low simmer. Cook for another 5 minutes to let the flavors develop.
- Defrost peas in the microwave.
- Stir peas into curry and cook 1 minute more. Season to taste with some salt and more spices.
- Serve chickpeas and cauliflower with yogurt and cilantro on top and naan on the side. Enjoy!
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