Chickpea Cauliflower Curry

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2020-08-07

This is a quick and easy one-pot recipe that tastes fantastic. In less than an hour, your family can enjoy this hearty Indian/Thai inspired dish!

PREP TIME 20 minutes

COOK TIME 25 minutes

TOTAL TIME 45 minutes

SERVES 4

Ingredients

• 2 Tbsp coconut oil
• 1 medium yellow/red onion (finely chopped)
• 1/3 cup green onions (shallots)
• 4 cloves of garlic (minced)
• 2 Tbsp fresh ginger (minced)
• 1 small spicy pepper (finely chopped)
• 4 Tbsp red or yellow curry paste
• 2 cups of light coconut milk (canned)
• 1 tsp of ground turmeric
• 1 Tbsp of maple syrup
• 2 Tbsp of coconut aminos (or soy sauce)
• 1 cup cauliflower (chopped)
• 1 bell pepper (chopped)
• 1 medium zucchini (chopped)
• 1 1/4 cup canned chickpeas
• 3 cups of cooked basmati rice

Instructions

1. Heat up pan/pot over medium heat. Once hot, add coconut oil, yellow/red onions, garlic, ginger and hot pepper. Sauté for 2-3 minutes, stirring frequently.
2. Add curry paste and stir. Cook for 2 more minutes, then add coconut milk, turmeric, syrup, coconut aminos and stir.
3. Once simmering, add cauliflower, bell pepper, zucchini and chick peas. Simmer (don't boil!) for 10-15 minutes, stirring occasionally.
4. While cooking the curry, prepare your rice in a separate pot following the instructions on the package.
5. Season the curry as required, and serve over the rice - top with the green onions.