Cauliflower & Chick Pea Coconut Curry

Tried this recipe and it’s the truth, I give it 2 thumbs up!

The other night I dug a can of coconut milk out of my cabinet thinking I would make coconut curry chicken.  It was a warm spring night and I wanted  something light, spicy, and simple.  I was in the mood for something exotic.  Inspired by my son’s attempt to avoid meat, I scavenged the internet for veggie curry recipes and stumbled upon this particular one via the site oh my veggies: meatless made easy.

I didn’t alter anything in this recipe intentionally, and I don’t know if I would change much if and when I make it in the future.  I did however, leave out cilantro because I didn’t have any, but I don’t think that really made a difference.  I served this delicious meal over wild rice and not only did I go back for seconds, so did my son.

I apologize for the image of this dish in a messy bowl.  I am trying to make a more consicence effort to take pics of the food I make and/ or eat, as well as when I take them.  This is my bowl on it’s second round.  Enough of my rambling.  Enjoy the recipe below!  Feel free to comment and tell me if you changed anything in the recipe when you made it!

 

cauliflower chickpea coconut curry w/ wild rice

cauliflower chickpea coconut curry w/ wild rice

Ingredients:

2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
1 large potato cut into 1 inch cubes (not in the original recipe- my little addition)
Salt and pepper to taste
1/4 cup chopped cilantro (I did not have this ingredient and think it was fine without)

Cooked rice or naan for serving

Instructions

1. Heat the coconut oil in a large Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
3. Stir in the spices and cook until they’re fragrant, about 1 minute.
4. Add the chickpeas, tomatoes, coconut milk, potato and cauliflower.
5. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

*words by Rochelle Brickner

 

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