Best 6 Curried Cauliflower And Chickpea Dump Dinner Recipes

Are you craving a delectable one-pot dish packed with irresistible flavors and brimming with wholesome goodness? Look no further than curried cauliflower and chickpea dump dinner! This culinary masterpiece combines the richness of aromatic spices, the soft, succulent texture of cauliflower, and the protein-packed goodness of chickpeas, all harmoniously blended in a symphony of flavors. Prepare to embark on a culinary journey that is both effortless and rewarding, transforming simple ingredients into a tantalizing meal that will delight your palate and nourish your body.

Let's cook with our recipes!

CAULIFLOWER AND CHICKPEA CURRY

Cauliflower and Chickpea Curry image

This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour

Provided by Nagi | RecipeTin Eats

Categories Curry Dinner

Time 30m

Number Of Ingredients 18

Ingredients

4 tbsp vegetable oil
1 tbsp ginger (finely grated)
3 large garlic cloves (minced.)
1 large onion (chopped (brown, white, yellow))
3 tsp coriander powder
1/4 tsp tumeric powder
1 tsp cumin powder
2 tsp paprika
1 1/2 cups chicken stock
800 g / 28 oz can crushed tomato
300 g / 4 cups (packed cauliflower small florets (1 small / 1/2 large cauliflower))
400 g / 14 oz can chickpeas (drained)
Salt
1 tsp sugar - optional (Note 1)
3/4 cup frozen peas (75g)
3 tsp garam masala powder (Note 2)
1/4 cup coriander / cilantro leaves (chopped)
Yoghurt (to serve (highly recommended))

Steps:

Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

Nutrition Facts : ServingSize 552 g, Calories 344 kcal, Carbohydrate 44.1 g, Protein 10.7 g, Fat 15.8 g, SaturatedFat 2.9 g, Sodium 933 mg, Fiber 11.6 g, Sugar 11.5 g, UnsaturatedFat 12.9 g

CHICKPEA AND CAULIFLOWER STEW

Chickpea and Cauliflower Stew image

This is a quick and easy cauliflower stew with just enough heat to tingle the taste buds. Serve over brown rice.

Provided by Valerie Bacerott

Categories Soups, Stews and Chili Recipes Stews

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, or to taste
½ onion, chopped
1 teaspoon minced ginger root
1 jalapeno pepper, minced
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon garam masala
1 (14.5 ounce) can low-sodium vegetable broth
2 cups cauliflower florets
1 (14 ounce) can chickpeas, drained and rinsed

Steps:

Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.
Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.6 g, Fat 4.9 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 563.7 mg, Sugar 5.5 g

ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS

One-Pot Curried Cauliflower with Couscous and Chickpeas image

This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.

Provided by Katherine Sacks

Categories No Meat, No Problem Dinner Vegetarian Cauliflower Curry Couscous Lentil Spinach Quick and Healthy Healthy

Yield Serves 4

Number Of Ingredients 16

Ingredients

3 tablespoons virgin coconut oil, room temperature, divided
1 large head cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 teaspoons curry powder
2 teaspoons kosher salt
1 1/4 teaspoons ground cumin
3 cups homemade or store-bought low-sodium vegetable broth
1 (15.5-ounce) can chickpeas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes, divided
1/2 cup Greek-style plain full or low-fat yogurt
3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)

Steps:

Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
Do Ahead
Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER

Roasted Curried Chickpeas and Cauliflower image

When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small head cauliflower, broken into florets (about 3 cups)
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
3 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro or parsley

Steps:

Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

CURRIED CAULIFLOWER AND CHICKPEAS

Curried Cauliflower and Chickpeas image

This curried cauliflower is extraordinary and wholesome!

Provided by Stephanie Wiebe Meismer

Categories Side Dish Vegetables

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

Steps:

Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

Tips:

For a creamier sauce, use full-fat coconut milk.
Add a teaspoon of garam masala for a more authentic Indian flavor.
If you don't have curry powder, you can substitute a mixture of ground cumin, coriander, and turmeric.
Serve with basmati rice, quinoa, or your favorite bread.
For a vegan version, use vegetable broth instead of chicken broth.
This recipe is easily adaptable to your own dietary needs and preferences. For example, you could add other vegetables, such as broccoli or carrots, or you could use a different type of beans, such as black beans or lentils.

Conclusion:

Curried cauliflower and chickpea dump dinner is a quick and easy weeknight meal that is packed with flavor. It's also a great way to get your daily dose of vegetables. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!