Recipes > Dinner, Entrees, Gluten Free, Grain Free, Sugar Free, Vegetarian

Chickpea and Cauliflower Curry

When it’s cold outside, we start to crave bowls of steaming curry.

(Of course, in India, everyone eats curry when it’s hot, so it’s totally personal and cultural preference. You do you.)

This recipe covers a pile of healthy vegetables with flavorful curry sauce for a hearty, totally plant-based meal.

It’s vegan if you leave off the Greek yogurt topping, vegetarian if you include it.

 

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15 minutes

1 Serving

Ingredients

1 teaspoon grapeseed oil

1/4 cup onion, coarsely chopped

1/2 cup water

1/2 cup canned chickpeas, rinsed and drained

1/2 cup cauliflower florets, coarsely chopped

1/4 cup baby carrots, cut into rounds

1 tablespoon dried currants or raisins

1/4 teaspoon ground cinnamon

1/4 teaspoon curry powder

1/8 teaspoon ground turmeric

1 tablespoon light unsweetened coconut milk

2 tablespoons low fat plain Greek yogurt

 

Directions

Chickpea and Cauliflower Curry
  1. Heat oil in small saucepan over medium heat for about 1 minute. Add onion and cook about 1 minute, or until softened. Reduce heat to low.
  2. Add water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.
  3. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until cauliflower is soft and liquid is mostly absorbed.
  4. Season with salt and freshly ground black pepper to taste. Serve topped with yogurt and garnish with additional cinnamon, if desired.

WHY WE LOVE THIS RECIPE

We love spices because they add flavor and are packed with antioxidant power, and curry contains the best of the best—both turmeric and cinnamon. This dish also comes with plant protein and cauliflower, the most versatile of veggies, which is an excellent source of vitamin C and other nutrients.

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