I love easy it is to cook this simple cauliflower curry. It is super healthy and it takes just a few minutes of prep and less than 20 minutes to cook from start to finish. It is a weeknight staple in our house.

Flower Chana nu Shaak (Cauliflower and Garbanzo Bean Curry)

By Puja

5.00 from 3 votes

A simple sauté of cauliflower, garbanzo beans and Indian spices

Prep Time5mins5 minutes

Cook Time25mins25 minutes

Total Time30mins30 minutes

CourseMain Course

CuisineIndian

Servings8

Calories177 kcal

5.00 from 3 votes

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Ingredients

Scale:1x2x3x

• 2 tomatoes
• 1 dried red chili
• 1 tbsp cumin seeds
• 2 tbsp oil
• 1 large onion (sliced pole to pole)
• 1 tsp turmeric
• 1 tsp salt (or to taste)
• 1 small potato (cut into 1/2 inch cubes)
• 1 cauliflower (cut into florets)
• 1 oz can garbanzo beans or chickpeas
• 1 bay leaf
• handful of chopped cilantro to garnish

Instructions

1. Toss the cumin seeds onto a cast iron pan (or any other kind of pan that is not non-stick will work) and heat over medium high heat until you can smell the fragrance of the seeds. Keep a eye on it and stir often so that the seeds don’t burn.
2. Toss the dry roasted cumin seeds into a blender with the tomatoes and dried red chili. Puree and set aside.
3. In a large pot, toss in the oil and sliced onions with a pinch of salt. Saute until translucent.
4. Add in the turmeric. Stir and cook for about a minute.
5. Add in the tomato puree. Stir and cook until the puree begins to look more like a paste. About 5 minutes.
6. Toss in the cauliflower, potato, garbanzo beans, bay leaf and salt.
7. Add in 1.5 cups water and stir.
8. Cover and cook for about 15 minutes.
9. Take off lid and continue to cook uncovered until liquid thickens and the cauliflower is soft. About 10 minutes.

Calories:177kcal

Carbohydrates:27g

Protein:8g

Fat:5g

Saturated Fat:1g

Polyunsaturated Fat:2g

Monounsaturated Fat:3g

Trans Fat:0.01g

Sodium:321mg

Potassium:605mg

Fiber:7g

Sugar:6g

Vitamin A:286IU

Vitamin C:46mg

Calcium:61mg

Iron:3mg