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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


– 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.


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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