cauliflower, chickpea, and coconut curry:
Ingredients
- 1 medium cauliflower, broken into florets
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions
- Heat oil in a pan: Heat oil in a large pan over medium heat.
- Soften the onions: Add the chopped onions and cook until softened, about 5 minutes.
- Add the garlic and ginger: Add the minced garlic and grated ginger and cook for 1 minute.
- Add the spices: Add the curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 1-2 minutes, stirring constantly.
- Add the cauliflower and chickpeas: Add the cauliflower florets and chickpeas and cook for 5 minutes, stirring occasionally.
- Add the coconut milk and broth: Add the coconut milk and vegetable broth and bring the mixture to a simmer.
- Cook the curry: Reduce the heat to low and cook the curry, covered, for 15-20 minutes, or until the cauliflower is tender.
- Season and serve: Season the curry with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro (if desired).
Tips and Variations
- Use different types of vegetables, such as bell peppers or carrots, for added flavor and nutrients.
- Add some heat to the curry with red pepper flakes or sriracha.
- Use different types of milk, such as almond or soy milk, for a non-dairy version.
- Experiment with different spices, such as garam masala or paprika, for added depth of flavor.
- Serve the curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition Information (approximate)
Per serving:
- Calories: 400-500
- Fat: 20-25g
- Saturated fat: 10-12g
- Cholesterol: 0mg
- Sodium: 400-500mg
- Carbohydrates: 40-50g
- Fiber: 10-12g
- Sugar: 10-12g
- Protein: 15-20g
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