Cauliflower and Chickpea Curry
Cauliflower, carrot, chickpea, and spices come together to make an easy and delicious Indian style curry.
Servings: 8 +
Ingredients
- 1 tablespoon oil
- 1 onion chopped
- 2 tablespoons curry powder
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped, or 1/2 tablespoon powdered
- 1/4 teaspoon cinnamon
- 1 14 ounce can diced tomato (optional if you want)
- 1 head cauliflower cut into florets OR : 1 bag of frozen cauliflower OR : Mix half cauliflower, half sliced carrot
- 2 - 19 ounce cans chickpeas (1 can rinsed and drained, 1 can pureed (Leave a bit of the liquid from the can and puree in food processor or use stick blender)
- 1 cup chicken or vegetable broth
- salt to taste
- 1/2 tablespoon Sriracha chili sauce - optional
- Brown rice cooked to directions
Instructions
- Heat oil in a large pot.
- Saute onion and cook until the onion is tender, about 5-7 minutes.
- Add garlic, curry powder, cinnamon and ginger and cook for 3-4 minutes until fragrant.
- Add pureed chickpeas cook until it begins to bubble slightly.
- Add the tomatoes, chili sauce, cauliflower, chickpeas and broth and bring to a boil.
- Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes.
- Serve with brown rice.
- *Note: Usually tastes best when served the next day.
Slow Cooker Method
- Cook onions and spices in skillet, and add with all other ingredients to slow cooker on low for 8 hours. Thaw frozen vegetables and add an extra cup or so of water.