EASY CHICKPEA AND CAULIFLOWER CURRY
Using just a few pantry staples, this Easy Chickpea and Cauliflower Curry is a meal everyone will love. This vegetarian dish is dairy-free and gluten-free and perfect for when you need a quick dinner solution! It's flavorful and oh-so comforting.
Servings: 4
Ingredients
- 1 tablespoon olive oil or oil of choice more as needed.
- 1 onion sliced
- 3 cloves garlic minced
- 4 cups cauliflower florets
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1-14 ounce can chickpeas drained and rinsed
- 2 tablespoons curry powder
- 1-14 ounce can full-fat coconut milk
- ½ cup frozen peas
- Optional: Cilantro for garnish
- Optional: Lime wedges for serving
Instructions
- Heat oil in a large skillet over medium. Once hot cook onions and garlic, until beginning to soften, about 5 minutes.
- Add cauliflower, and cook until beginning to soften, about 6-8 minutes. Add more oil if needed.
- Add curry, salt and pepper and let toast until fragrant, about 1 minute.
- Add in chickpeas and coconut milk and bring to a boil, then reduce heat to simmer for 10 minutes, or until cauliflower is cooked through and sauce has thickened up.
- Add peas, and cook for 1 more minute until bright green and warmed through.
- Serve with rice, cauliflower rice, or quinoa, and garnish with cilantro and lime wedges if desired.
Nutrition
Serving: 1/4 recipe | Calories: 204kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Sodium: 830mg | Fiber: 7g | Sugar: 5g