Coconut Curry With Cauliflower, Carrots, & Chickpeas |
|
 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
|
From Perry's Plate Ingredients:
3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil) |
4 -5 large carrots, peeled and thinly sliced diagonally |
1 medium onion, diced |
1 large head cauliflower, trimmed and cut into 1-inch florets |
1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste |
1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick) |
1 1/2 cups vegetables or 1 1/2 cups chicken broth |
1 (15 ounce) can chickpeas, drained (garbanzo beans) |
1/2 teaspoon salt |
1 (15 ounce) can coconut milk |
zest and juice from one lime |
2 tablespoons chopped fresh mint (optional) |
Directions:
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.
|
|