Best Coconut Curried Chickpeas Cauliflower And Spinach Recipes

Curried Cauliflower and Chickpea Dump Dinner image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

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.

Coconut Curried Chickpeas, Cauliflower, and Spinach image

Provided by EmJoMay

Categories Curries

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup chopped fresh cilantro
4 1/2 cups stemmed coarsely chopped spinach
3 cups cauliflower florets
1 1/2 tablespoons olive oil
6 medium garlic cloves, thinly sliced
1 large onion, thinly sliced
2 teaspoons salt
3 tablespoons curry powder (homemade or good-quality store-bought)
4 medium carrots, thinly sliced on diagonal
3 cups cut green cabbage (2-inch pieces)
2 tablespoons chicken broth or 2 tablespoons water
4 cups cooked chickpeas or 4 cups rinsed canned chick-peas
3/4 cup coconut milk (it's worth using the fat-charged kind)

Steps:

Chop all ingredients that require chopping and set them aside (everything cooks pretty quickly). For easier assembly, put the garlic and onion in one bowl, the carrots and cabbage in another bowl, and the spinach and cilantro in another bowl.
In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
Add cauliflower and cook two minutes. Drain and set cauliflower aside.
Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
Add curry powder and stir-fry one minute.
Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
Remove from heat and serve.