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
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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
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.
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.
Remove bay leaf. Garnish with cilantro and serve.