Indian Spicy Sour Chickpeas with Cauliflower
Dive into a bowl of bold and vibrant flavors with this Indian Spicy Sour Chickpeas with Cauliflower recipe! This plant-based dish is a delightful medley of tender cauliflower florets and protein-packed chickpeas simmered in a tangy, spiced tamarind sauce. Infused with aromatic cumin seeds, mustard seeds, garlic, and ginger, this recipe is a perfect balance of heat, sourness, and earthy richness. A generous blend of ground coriander, cumin, turmeric, and red chili powder elevates the dish, while freshly chopped cilantro and a squeeze of lime add a refreshing finish. Ready in just 50 minutes, this one-pot vegan curry pairs wonderfully with steamed basmati rice or fluffy naan, making it an ideal weeknight comfort food or a flavorful addition to any feast. Perfect for lovers of Indian cuisine, this recipe is rich in both taste and nutrients, offering a satisfying and wholesome meal.
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Recipe Information
Ingredients
- 1 medium head (cut into florets) Cauliflower
- 2 cups Cooked chickpeas
- 3 tablespoons Oil (vegetable, canola, or coconut)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 medium Tomatoes, finely chopped
- 2 teaspoons Tamarind paste
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 1.5 cups Water
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces (for garnish) Lime wedges
Instructions
Heat 3 tablespoons of oil in a large skillet or pot over medium heat.
Add the cumin seeds and mustard seeds to the oil, and let them sputter for 30 seconds.
Stir in the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until softened, about 5 minutes.
Stir in the ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Mix well to combine the spices.
Dissolve the tamarind paste in 1.5 cups of water and pour it into the skillet.
Bring the mixture to a simmer, then add the cauliflower florets and cooked chickpeas.
Cover and cook on medium-low heat for 15-20 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Taste and adjust the seasoning, adding more salt or tamarind paste if needed.
Garnish with chopped fresh cilantro and serve hot with lime wedges on the side.
Pair with basmati rice or naan for a complete meal.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 46.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3695 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
