Winter is perfect for warming flavors. I absolutely crave this vegan curry! It is truly delicious. Not only is this a modern twist on comfort food, but it is so good for your barre-bod too! This recipe is full of plant proteins, good carbs, vitamins and minerals – talk about eating your colors!
Curried Cauliflower with Chickpeas and Olives (serves 4-6)
- 1 large onion
- 6 cloves garlic, divided
- 1 teaspoon fresh ginger
- 2 Tablespoons vegetable oil
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 pinch red pepper flakes
- 1 can (28 oz.) peeled plum tomatoes
- 1 can (15.5 oz.) garbanzo beans, drained and rinsed
- ½ Cup green olives, pitted and sliced
- ½ Cup water
- 4 teaspoon extra virgin olive oil, divided
- 1 head cauliflower
- 2 teaspoon ground curry
- ½ lemon, juiced
- ½ Cup fresh cilantro, chopped
- Preheat oven to 450*F.
- Dice the onion and mince 4 cloves garlic and all ginger (reserve 2 cloves garlic for later).
- Heat vegetable oil in saucepan, over medium heat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for later).
- Saute for 2 minutes then lower heat. Stir occasionally until mixture is soft, translucent and fragrant (3-4 minutes).
- Add coriander, cumin, and red pepper flakes. Cook over low heat for 5 minutes; stir occasionally.
- Add tomatoes, garbanzo beans, olives, and water. Break up tomatoes with wooden spoon. Simmer for 25 minutes; stir occasionally.
- Line baking sheet with tin foil. Drizzle with 2 teaspoons extra virgin olive oil (reserve 2 teaspoons oil for later).
- Slice cauliflower into 6 “steaks” and place on baking sheet.
- Form a paste by crushing together curry, remaining 2 cloves garlic, ½ teaspoon salt, and 2 teaspoons extra virgin olive oil in a mortar & pestle, or the like.
- Rub curry paste on all sides of cauliflower steaks.
- Roast at 450*F for 20 minutes. Remove when fork tender and browned.
- Remove tomato mixture from heat. Add lemon juice; stir well.
- Assemble plates with tomato mixture and cauliflower. Garnish with fresh cilantro.
Serve this flavorful curry with brown rice or naan bread for a heartier meal.
Megan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK. Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining