This is a super easy meal that requires chopping a few onions, getting some cauliflower prepped and opening a few cans. I usually have most of the ingredients in my cupboards so I use this and its variations as a go-to meal when I haven't planned much else.
Chickpea and Cauliflower Curry
(Serves 4-6)
2 tbsp vegetable oil
2 cooking onions, diced
4 cloves of garlic, minced
2 tbsp curry powder
Bragg's liquid aminos (or soy sauce or salt) and pepper to taste
1 large can of diced tomatoes
1 can of drained and rinsed chick peas
1/2 head of cauliflower, cut into small florets
1 can of coconut milk (optional)
raisins and/or shredded coconut for topping
Directions:
Add onions to hot oil in a large sauce pan equipped with a lid, on med-high heat.
Allow onions to cook for a few minutes before turning heat down to medium.
On medium heat, add minced garlic and curry powder, and stir fry for 1 minute.
Add diced tomatoes with their liquid, salt and pepper, and chick peas.
Allow tomato mixture to simmer with lid on, on med-low, for 10 minutes, stirring occasionally.
Add can of coconut milk and small cauliflower florets to tomatoes and allow to simmer with lid on for 5-10 minutes until cauliflower is soft, but not overcooked.
Serve on top of couscous or brown rice and top with raisins and shredded coconut.
Variations include not adding the coconut milk and instead adding the cauliflower earlier to soften. Or adding spinach at the end of the tomatoes cooking instead of the cauliflower, with or without coconut milk.
Let me know what variations you come up with!
Enjoy!
Andréa :)
Chickpea and Cauliflower Curry
(Serves 4-6)
2 tbsp vegetable oil
2 cooking onions, diced
4 cloves of garlic, minced
2 tbsp curry powder
Bragg's liquid aminos (or soy sauce or salt) and pepper to taste
1 large can of diced tomatoes
1 can of drained and rinsed chick peas
1/2 head of cauliflower, cut into small florets
1 can of coconut milk (optional)
raisins and/or shredded coconut for topping
Directions:
Add onions to hot oil in a large sauce pan equipped with a lid, on med-high heat.
Allow onions to cook for a few minutes before turning heat down to medium.
On medium heat, add minced garlic and curry powder, and stir fry for 1 minute.
Add diced tomatoes with their liquid, salt and pepper, and chick peas.
Allow tomato mixture to simmer with lid on, on med-low, for 10 minutes, stirring occasionally.
Add can of coconut milk and small cauliflower florets to tomatoes and allow to simmer with lid on for 5-10 minutes until cauliflower is soft, but not overcooked.
Serve on top of couscous or brown rice and top with raisins and shredded coconut.
Variations include not adding the coconut milk and instead adding the cauliflower earlier to soften. Or adding spinach at the end of the tomatoes cooking instead of the cauliflower, with or without coconut milk.
Let me know what variations you come up with!
Enjoy!
Andréa :)