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Chickpea and Cauliflower Curry

Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients

  • 3 tbsp canola oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • 1/2 tsp ginger ground
  • 1 tsp sugar granulated
  • 1/4 tsp salt
  • 1 19 oz can chickpeas rinsed and drained
  • 1 small cauliflower cut into bite size pieces
  • 1 cup peas, green, frozen
  • 3/4 cup vegetable broth low-sodium
  • 1 can coconut milk (14 oz)
  • 10 sprigs cilantro chopped

Instructions

  1. Heat canola oil in a large skillet. Add onion and garlic and sauté until they start to brown. Stir in curry powder, cinnamon, paprika, cayenne pepper, bay leaf, ginger, sugar, and salt. Stir until fragrant, about 2 minutes.
  2. Add chickpeas, cauliflower, and peas. Stir in broth and coconut milk. Bring to a boil then reduce heat to simmer for 20 - 25 minutes, or until cauliflower is tender. Remove from heat.
  3. Remove bay leaf. Garnish with cilantro and serve.