Indian Cauliflower and Chickpea Sheet Pan

hearty vegetarian meal
Hearty vegetarian meal
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Ingredients

130 g Cherry tomatoes cherry tomatoes
1 Cauliflower small, cut into large florets, small leaves reserved
¼ cup Curry paste korma
400 g can Chickpeas drained, rinsed
1 Red onion small red onion, cut into thin wedges
Salt to taste
Black pepper to taste
1 Lemon cut into wedges
½ cup Greek yogurt plain
Coriander fresh leaves, to serve

Nutritional information

132
calories
5,4g
fat
11,6g
carbohydrates
5,6g
protein
0mg
cholesterol
515mg
sodium
Ingredients

Indian Cauliflower and Chickpea Sheet Pan

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Travel through cooking with this flavorful Indian Cauliflower and Chickpea Sheet Pan recipe! A simple chickpea and cauliflower sheet-pan meal is perfect for a weeknight dinner and meatless Mondays too. This vegetarian dish, while complex in flavor, thanks to korma curry paste, is not difficult to prepare, though. I find it is especially delicious topped with Greek yogurt.

The best part about this recipe is that it requires little hands-on time before it’s layered onto a sheet pan. Besides chopping the cauliflower and onions and draining the chickpeas, there is almost nothing else to do. Toss the cauliflower florets, chickpeas, and onions in korma curry paste. Transfer to a sheet pan and season with salt and black pepper. Add cherry tomatoes, lemon wedges, and cauliflower leaves. Roast until the cauliflower is tender and slightly charred. Dollop Greek yogurt over, sprinkle with coriander leaves and serve hot.

To make the Indian Cauliflower and Chickpea Sheet Pan, you will need the following ingredients:

Ingridiens for Indian Cauliflower and Chickpea Sheet Pan

Steps to make Indian Cauliflower and Chickpea Sheet Pan

1

Preheat oven and prepare sheet pan

5

Preheat the oven to 390 °F. Grease a large sheet pan.

2

Combine cauliflower, chickpeas, and onions with curry paste

2

In a large bowl, place ¼ cup korma curry paste and add cauliflower florets, drained chickpeas, and red onion wedges. Toss to combine.

3

Transfer to sheet pan

1

Transfer to the prepared sheet pan and season with salt and pepper to taste and spread in an even layer.

4

Add lemon, tomatoes, and cauliflower leaves

2

Add lemon wedges, 130 grams of cherry tomatoes, and reserved cauliflower leaves.

5

Roast

30

Place the baking sheet in the oven and roast for 30 minutes or until the cauliflower is tender and starts to char.

6

Serve

Dollop the vegetables with ½ cup Greek yogurt and season with salt and black pepper if needed. Sprinkle with coriander leaves and serve hot.

This recipe for Indian Cauliflower and Chickpea Sheet Pan is a delicious vegetarian side or main dish. A hearty meal with almost zero effort! Let us know if you give this recipe a go, and please come back to leave a comment below.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

The roasted cauliflower is an excellent addition that really makes this a wonderful dish. Thanks for sharing!

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