Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce

Name: Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 31 min
Yield: 4 servings
Ingredients: 2 tsp oil; 1/2 tsp mustard seeds; 1 tsp urad dal; 10 curry leaves; 2 cloves garlic; 1 small head cauliflower; 1 cup chopped tomato or 1 large tomato, chopped small; 15 oz can chickpeas; 6-8 ounces spinach; 1/2 tsp salt; 1 tsp sambhar masala; 1 cup water

User Reviews

4.9

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
31 mins
Servings
4 servings
Calories
169 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce

Danielle Hudson

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This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite

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Ingredients

Servings

2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal ,split black gram , or use moong dal
10 curry leaves , fresh or frozen
2 cloves garlic minced
1 small head cauliflower chopped into small florets
1 cup chopped tomato or 1 large tomato, chopped small
15 oz can chickpeas drained or 1 1/4 cup cooked chickpeas
6-8 ounces spinach frozen or fresh
1/2 tsp salt
1 tsp sambhar masala or use 1 tsp ground coriander +1/8 tsp cayenne
1 cup water divided

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Instructions

Heat large skillet over medium heat, add oil and wait until hot. (You want the oil to be pretty hot else seeds won’t pop). Add the mustard seeds wait for them to pop.
Add the Urad dal lentils and cook until golden, then carefully add curry leaves and mix well.
Add garlic, and mix again quickly.
Put the cauliflower in the pan and toss making sure it's well coated, then let cauliflower cook 4-5 minutes uncovered until partially browned
Add the tomatoes and 1/2 cup water mix well, then cover and cook 6-8 minutes.
Now add the spinach, chickpeas, sambhar masala, salt and remaining 1/2 cup water.
Mix well and let cook for another 6-8 minutes, stirring once in between, until the cauliflower is cooked to preference.
Add the pepper flakes to taste for heat (if needed) and garnish with cilantro (optional)

Notes

Cut the cauliflower into small florets to allow for even cooking.
We add the garlic towards the end, after frying the spices, so that it does not brown and turn bitter. Keep an eye on it.
Buy fresh curry leaves. Leftover fresh curry leaves can be frozen and there is no need to defrost before cooking with them. Once cooked, curry leaves are entirely edible, though most people simply push them aside on the plate. Avoid dried curry leaves, which have no flavor or aroma.

Nutrition Information

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Calories 169kcal (8%) Carbohydrates 25g (8%) Protein 10g (20%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 416mg (17%) Potassium 832mg (24%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 4098IU (82%) Vitamin C 132mg (147%) Calcium 124mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 169 kcal

% Daily Value*

Calories	169kcal	8%
Carbohydrates	25g	8%
Protein	10g	20%
Fat	5g	8%
Saturated Fat	1g	5%
Sodium	416mg	17%
Potassium	832mg	18%
Fiber	9g	36%
Sugar	3g	6%
Vitamin A	4098IU	82%
Vitamin C	132mg	147%
Calcium	124mg	12%
Iron	3mg	17%