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Cauliflower And Chickpea Curry

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    Source: recipes.howstuffworks.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, C, P
    MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tbsp vegetable oil

    2. 1 onion, diced

    3. 1 clove garlic, finely chopped

    4. 1/2 inch ginger, peeled and finely chopped

    5. 1/2 can chickpeas, drained and rinsed

    6. 1/2 caulilflower, cut into florets

    7. 1 tsp cumin

    8. 1 tsp thyme

    9. 1 tsp curry powder

    10. 1/2 tsp turmeric

    11. 1/2 ground coriander

    12. 1/4 tsp cayenne pepper

    13. salt and pepper to taste

    14. 2 ounces coconut milk

    Instructions Jump to Ingredients ↑

    1. In a large skillet, heat vegetable oil. Add onions and cook until translucent, about 5 minutes . Add garlic and ginger and cook for another 2 or 3 minutes .

    2. In the meantime, boil a pot of water and cook the cauliflower until tender, about 5 minutes . Drain and set aside.

    3. Add chickpeas and spices to the onions. Add the cauliflower and stir to coat with the spices. Add the coconut milk (add more for the consistency you want) and cook until chickpeas and cauliflower have heated through.

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