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

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 31 minutes
  • Yield: 4 servings
  • Category: Main Course, Side
  • Cuisine: Indian

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)

Method

  1. 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.
  2. Add the Urad dal lentils and cook until golden, then carefully add curry leaves and mix well.
  3. Add garlic, and mix again quickly.
  4. 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
  5. Add the tomatoes and 1/2 cup water mix well, then cover and cook 6-8 minutes.
  6. Now add the spinach, chickpeas, sambhar masala, salt and remaining 1/2 cup water.
  7. Mix well and let cook for another 6-8 minutes, stirring once in between, until the cauliflower is cooked to preference.
  8. Add the pepper flakes to taste for heat (if needed) and garnish with cilantro (optional)

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.