Prep time
20 mins
Cook time 30 mins
Total time 50 mins
Author: Erin Alderson
Recipe type: Dinner
Serves: 2-4
Ingredients
- 1 1/2 T. Curry Powder:
- 1 1/2 Garam Masala
- 1 tablespoons olive oil
- 1 small head cauliflower
-2 cloves garlic, minced
- ½ teaspoon salt
- 1 cup full-fat coconut milk
- 1-2 cups low sodium chicken broth
- 1 cup chickpeas (drained and rinsed if using canned)
- red pepper flakes (optional)
Serve with:
-Brown Rice or Quinoa
- Cilantro
- Greek Yogurt
- Chutney
- Chapati
Instructions:
Combine spices in a bowl. Stir until well combined, set aside. Cut cauliflower into bite-size floret equalling 3-4 cups. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, ½ teaspoon salt, and pinch red pepper flakes*. Stir until well combined and then add 1 cup coconut milk, 1 cup chicken broth and chickpeas. Bring to a boil, reduce to a simmer and let cook for 20-30 minutes, adding more vegetable broth as need to keep a desired consistency. Serve with brown rice and favorite toppings.
*This dish is vegetarian but high on protein, because of the chickpeas. However, Alex said it would have been better with chicken. :-)
Cook time 30 mins
Total time 50 mins
Author: Erin Alderson
Recipe type: Dinner
Serves: 2-4
Ingredients
- 1 1/2 T. Curry Powder:
- 1 1/2 Garam Masala
- 1 tablespoons olive oil
- 1 small head cauliflower
-2 cloves garlic, minced
- ½ teaspoon salt
- 1 cup full-fat coconut milk
- 1-2 cups low sodium chicken broth
- 1 cup chickpeas (drained and rinsed if using canned)
- red pepper flakes (optional)
Serve with:
-Brown Rice or Quinoa
- Cilantro
- Greek Yogurt
- Chutney
- Chapati
Instructions:
Combine spices in a bowl. Stir until well combined, set aside. Cut cauliflower into bite-size floret equalling 3-4 cups. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, ½ teaspoon salt, and pinch red pepper flakes*. Stir until well combined and then add 1 cup coconut milk, 1 cup chicken broth and chickpeas. Bring to a boil, reduce to a simmer and let cook for 20-30 minutes, adding more vegetable broth as need to keep a desired consistency. Serve with brown rice and favorite toppings.
*This dish is vegetarian but high on protein, because of the chickpeas. However, Alex said it would have been better with chicken. :-)
Can anyone tell me why I can't get it to format right?
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