Curry Roasted Cauliflower
with Masala Chickpeas & Ginger Cucumber Salsa
INGREDIENTS
- 10 oz cauliflower florets
- 1 tsp curry powder
- 1 garlic clove, peeled and minced
- 1 oz fresh ginger, peeled and minced (divided)
- 13.4 oz chickpeas, drained and rinsed
- 1 tsp garam masala
- 1 tbsp tomato powder
- 1 cucumber, diced
- 1 scallion, trimmed and thinly sliced
- 1 lime, zested and juiced
- ¼ oz fresh cilantro, leaves and tender stems chopped
- 1 oz tamarind chutney
- Salt*
- 3 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Add cauliflower florets, curry powder, 1 tbsp olive oil, and a pinch of salt to a baking sheet and toss. Roast cauliflower until tender and golden brown, 12 to 15 minutes. (4-serving meal: use 2 tbsp olive oil)
Add 1 tbsp olive oil, garlic, just half the ginger, and a pinch of salt to a small nonstick skillet and cook until fragrant, 1 to 2 minutes. Add chickpeas, garam masala, tomato powder, and ½ cup water and bring mixture to a simmer. Cook until mixture reduces slightly and begins to coat the chickpeas, 3 to 6 minutes. Turn off the heat and cover skillet with a lid to keep warm. (4-serving meal: use 2 tbsp olive oil, ¾ cup water)
Add remaining ginger, cucumber, scallion, lime zest, lime juice, cilantro, a pinch of salt, and 1 tbsp olive oil to a small bowl. Stir to combine and set aside. (4-serving meal: use 2 tbsp olive oil)
Divide the masala chickpeas between bowls. Top with curry roasted cauliflower and ginger cucumber salsa. Drizzle with tamarind chutney. Enjoy!
SIMILAR RECIPES
COCONUT APPLE DAL with Red Lentils & Fresh Ginger
SOUTH INDIAN COCONUT PANCAKES with Homemade Chutney
RED LENTIL COCONUT DAL with Tomato Chutney & Brown Basmati Rice
MOROCCAN CARROT PANCAKES with Citrus Salad & Cilantro Chutney
