• 23 Ratings

This meal comes together especially easily when using extra roasted vegetables reserved from Cauliflower Steaks with Roasted Pepper and Tomato Salad. If you haven't made that recipe, simply roast 1 cup of cauliflower florettes and 1 1/2 pints of grape or cherry tomatoes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package instructions. Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute. Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among 4 bowls and top with curry.

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Cook's Notes

Briefly toasting curry powder with other aromatic ingredients before adding liquid intensifies the flavors of the spice blend.

Reviews

23 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0