This past weekend I had some of the kids out for dinner. We wanted to make something delicious and warm since it was about 3 degrees outside and we were heading out to an 8:30 pm movie (The Big Short) so it had to be easy and fast. I made a chicken tagine (I’ll teach you how to do that next week!), coconut whole-grain jasmine rice, sauteed green beans with Mother-In-Law brand fermented chili sauce, and this coconut chickpea curry, which stole the show. I’ll teach you how to make all the other things, too, but for today, I wanted to get this curry recipe to you. It’s really easy, so delicious, and satisfying – and a great vegetarian dish to bump up the plant-based foundation of your diet which is known to promote health and support a healthy weight, too. Head on over here to get this great new recipe!
Cauliflower, Chickpea & Coconut Curry
Print Recipe
Equipment
- Medium pot
Ingredients
- 2 tbsp coconut oil
- 1 large onion diced
- 3 cloves garlic chopped
- 1- inch ginger peeled and minced
- 1 tsp each of ground cumin ground turmeric, and garam masala
- 1 can of chickpeas drained and rinsed (or 1.5 cups cooked chickpeas)
- 1 can diced tomatoes
- 1 can of either full fat my preference or “lite” coconut milk
- 1/2 large head cauliflower broken into florets
- Sea salt to taste
- 1/4 cup chopped cilantro
Instructions
- Heat the coconut oil in a medium pot.
- Saute the onion, garlic, and ginger and cook until softened, 2-3 minutes.
- Add all of the the spices stirring for about 1 minute.
- Add the chickpeas, tomatoes, coconut milk, and cauliflower.
- Bring the temperature up so that the stew comes to a quick boil, then reduce heat to a simmer and cook for 25 minutes.
- Be careful when cooking as it can easily scorch, so stir regularly.
- Salt to taste.
- Serve over whole grain rice with a topping of fresh cilantro.
