Golden Chickpeas and Curried Cauliflower
Prep 10m
Cook 30m
6 servings
hard
Ingredients
- 1 large cauliflower*, cut into florets
- 1 tbsp oil
- 2 tsp curry powder*
- 1/2 tsp salt
- 1 tsp coconut oil
- 1/2 large onion, diced (~1/2 cup)
- 2 cloves garlic, minced
- 1 serrano pepper, seeded for less heat, minced
- 2 tsp curry powder*
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1/8 tsp cinnamon
- 3 cups (28 oz can) chickpeas, rinsed
- 1 1/2 cups (15 oz can) coconut milk
- 1 tsp salt, or to taste
- freshly ground black pepper
- 2 tbsp freshly squeezed lemon or lime juice, or to taste*
- basmati rice, for serving
Instructions
1. Preheat the oven to 425 ºF and line a large rimmed baking sheet with parchment.
2. Toss cauliflower with oil, curry powder, and salt. Spread out in an even layer in the baking sheet.
3. Bake for 15 minutes, stir, then bake an additional 10-15 minutes until cauliflower is tender and lightly browned in spots.Set aside.
4. Heat a heavy bottomed pot over medium heat. Melt the coconut oil, then add the onion. Cook for about 5 minutes until softened and lightly browned.
5. Add the garlic and chili to the pot, and let cook for about 30 seconds. Add the spices and chickpeas, then stir to coat.
6. Pour in the coconut milk, stirring, and bring it to a simmer. Simmer partially covered for 12-15 minutes, stirring occasionally, until thickened and chickpeas have softened. Turn off the heat, add the lemon or lime juice, then taste and adjust for seasoning.
7. Serve the chickpeas and cauliflower with some basmati rice and extra citrus.
Recipe from The Curious Chickpea
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