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Indian Broccoli, Cauliflower, Chickpea and Spinach Recipe

What you need: 

2 small onions, diced
1/4 cup garlic, minced
2 medium carrots, shredded
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup spinach
1/4 tablespoon vegan margarine OR vegan cooking oil spray
1/2 cup tomato sauce
1/4 cup salsa
2 cups water
1 tablespoon curry powder
1 tablespoon Ccnnamon
1 teaspoon agave nectar
8 ounces soy yogurt
1 15 ounce can chickpeas, drained and rinsed

What you do: 

Heat oil/butter in a medium skillet over medium heat. Add onion and sauté until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add tomato sauce, salsa, chickpeas, and florets. Simmer until florets until tender. Add soy yogurt, and spinach. Bring to a simmer over medium heat and cook until heated through.
Source of recipe: This is just a quick, simple, Indian-inspired meal that I improvised with the stuff I had on hand. It's easily customizable, so you can improve my version in a snap. ^_^Suggestion: Accompany this dish with brown Basmati rice and a roasted/baked beet sliced up, and it's positively grand!

Preparation Time: 
Cooking Time: 
Recipe Category: 


faunablues: It only has 1/2 cup of each, because that's exactly what I had in my fridge and I was using up what I could. Ha! 

dctakj: Finding non-plain vegan yogurts are hard to find.  Greek yoghurt is a splendid subsitute!  Also, good eye on the incompleteness of this recipe, and thank you for pointing that out!  I'll see if I can't fix/update this recipe sometime.  For now:

You'll want to add the carrot slightly after the onion, cook until almost tender, then add the garlic, since garlic burns SO easily.  As for the agave -- I honestly don't remember it's participation in this recipe.  I'd suggest adding it when the other liquid-y bits come into play, if you feel this dish needs to be a tad sweeter.


I'm so glad you two enjoyed this dish!  I don't think anyone of you will see this reply, though. >.<


We really enjoyed this. Part of the recipe is missing. It doesnt tell you when to add the Agave or the carrots. I used greek yogurt instead of soy as all I could find soy yogurt wise was fruity.


Pretty enjoyable. It has a good balance of spices and was moderately spicy because I used hot salsa.
It's kind of weird to only have a half cup of each vegetable, but more than the listed amount can easily be added.

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