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
Course: Main Course, Side
Keyword: chickpea saute, chickpeas and cauliflower, chickpeas and spinach
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)
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.