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Easy Cauliflower Chickpea Curry January 19, 2011

Easy cauliflower chickpea curry

This spicy dish packs a powerful punch of flavor but is very easy and inexpensive to make. Make a large batch for some quick, tasty leftovers– the dish tasted even better after sitting in the fridge over night.

Try it at Home: Easy Cauliflower Chickpea Curry

Ingredients:

– 1 head of  fresh cauliflower (about 1 lb)
– 1 can of reduced fat coconut milk
– 1 can of chickpeas (rinsed)
– 1 can of diced tomatoes or 1 cup fresh diced tomatoes
– 2 tbsp curry powder
– 1 dash of ground black pepper
– 2-3 tbsp olive oil

Rinse cauliflower and cut into small florets. Heat large skillet at medium heat with 2-3 tbsp olive oil and add the cauliflower. After 2-3 minutes add drained, rinsed chickpeas and tomatoes and continue to stir skillet frequently. Continue to cook for about 4 minutes then add the coconut milk, curry powder, and black pepper. Stir well until fully blended then reduce heat to medium-low, cover, and allow dish to simmer for about 15 minutes.

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One Response to “Easy Cauliflower Chickpea Curry”

  1. Trying to cut down on canned foods? If you are concerned about BPA here are easy swaps. Canned garbanzo beans & tomato are great for when you are in a rush but if you have the time use dried garbanzo beans (soak overnight and cook for ~1 hr at a simmer) and fresh tomatoes. You can also use refrigerated coconut milk (~1 3/4 cup) instead of the canned kind and stash the rest in the fridge to use for smoothies.
    Enjoy! -Andi


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