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Coconut Curry With Cauliflower, Carrots, & Chickpeas

  • 22minutes
  • 441calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 44 1/37 ml coconut (or your preferred cooking oil) or 44 1/37 ml grapeseed oil (or your preferred cooking oil)

  2. 4-5 large carrots , peeled and thinly sliced diagonally

  3. 1 medium onion , diced

  4. 1 large head cauliflower , trimmed and cut into 1-inch florets

  5. 14.79 ml plus 2 tsp. your favorite curry powder or 14.79 ml curry paste

  6. 1 1/53 ml crushed red pepper flakes (or to taste, if your curry powder needs some kick)

  7. 354.88 ml vegetables or 354.88 ml chicken broth

  8. 425 1/54 g can chickpeas , drained (garbanzo beans)

  9. 2.46 ml salt

  10. 425 1/54 g can coconut milk

  11. zest and juice from one lime

  12. 29 1/28 ml chopped fresh mint

Instructions Jump to Ingredients ↑

  1. In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.

  2. Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.

  3. Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.

  4. Serve on hot rice with yogurt on top.

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