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Chickpea and Cauliflower Curry

Chickpea and Cauliflower Curry

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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.