Especially on busy weekdays during the school year, we are always looking for dinners that are quick, easy and delicious. This Chickpea Curry over rice with a side roasted turmeric cauliflower is just one of those meals. This super simple weekday meal took less than 30 minutes to prepare and is nourishing, flavorful and cozy!
Recipe from Eating Well, it’s just canned chickpeas cooked up with onion, diced tomatoes, garlic, ginger and lots of yummy spices like cumin, coriander, turmeric and garam masala. And I added a side of Roasted Turmeric Cauliflower because it is my favorite these days.
To make Roasted Turmeric Cauliflower: Toss cauliflower with a small amount of grapeseed or avocado oil, kosher salt, pepper and 1 tsp turmeric then roasted at 400° for 30 minutes or until tender and crispy.