Chickpeas Vindaloo Bhaji Tomatoes

Name: Chickpeas Vindaloo Bhaji Tomatoes
Prep time: 23 min
Cook time: 14 min
Total time: 37 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups chickpeas; 1 cauliflower; 1 spinach; 1/2 cup tomatoes; 2 cups papadum; 2 tbsp garam masala; 1/4 cup curry leaves; 1 tsp yogurt; 2 tbsp ghee; 2 tbsp olive oil; to taste salt and black pepper

A slow-roasted Indian chickpea vindaloo with cauliflower, spinach and tomatoes, finished with garam masala, curry leaves and ghee, served over papadum.

Total time

37 min

Prep

23 min

Cook

14 min

Difficulty

medium

Cuisine

Indian

quick

Ingredients

2 cupschickpeas

1cauliflower

1spinach

1/2 cuptomatoes

2 cupspapadum

2 tbspgaram masala

1/4 cupcurry leaves

1 tspyogurt

2 tbspghee

2 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the chickpeas, then sear them over medium-high heat until well browned, about 4 minutes.

Add the cauliflower, spinach and tomatoes, cooking until softened, about 7 minutes.

Stir in the garam masala, curry leaves, yogurt and ghee for a final minute.

Warm the papadum separately.

Let the chickpeas simmer for about 6 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the papadum, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

790

Protein

35.7g

Fat

22g

Carbs

108.2g

Fiber

22.5g

Sodium

1145mg

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