Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce

4.91 from 11 votes

Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce

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

Prep Time5

Cook Time25

Total Time31

Course: Main Course, Side

Cuisine: Indian

Keyword: chickpea saute, chickpeas and cauliflower, chickpeas and spinach

Servings: servings

Author: Vegan Richa

Ingredients

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

US Customary - Metric

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