This warm bowl of curry is a 1 pot recipe and adapted from the Minimalist Baker. Minimalist Baker is one of our favorite food and recipe sites. Definitely check it out!
#Anticancermethod tip:
Add this curry to your plant based recipes.
The fiber, the legumes, the anti-inflammatory turmeric, the cruciferous cauliflower, the garlic and onion, the spicy pepper…this recipe has it all. It is easy to make, easy to eat, and easy to love. Our kids prefer it with rice but it would be delish over a bed a fresh baby spinach.
Yellow Chickpea Cauliflower Curry
This warm bowl of curry is a 1 pot recipe and adapted from the Minimalist Baker.
Ingredients
- 2 Tbsp olive oil
- 1/3 cup onion (chopped)
- 4 cloves garlic (minced)
- 2 Tbsp fresh ginger (minced)
- 1 small serrano pepper
- (seeds removed, finely chopped // omit for less spice)
- 4 Tbsp red or yellow curry paste
- 1 15 oz. can coconut milk
- 1 tsp ground turmeric
- 1 Tbsp maple syrup
- 2 Tbsp tamari or soy sauce
- 1 cauliflower head (chopped)
- 1 chopped yellow bell pepper
- 1 15 oz. can chickpeas (rinsed and drained)
Instructions
- Heat a large pot (or use instant pot) over medium heat. Once hot, add olive oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk , turmeric, maple syrup, tamari or soy sauce, and stir. Bring to a simmer.
- Once simmering, add chopped cauliflower, pepper, and chickpeas and slightly reduce heat and stir.
- Cover and cook for 10-15 minutes (or cover and use soup button on instant pot), to soften the cauliflower and chickpeas and infuse them with curry flavor.
- At this time, taste and adjust the flavor of the broth as needed.
- Serve as is, or over rice and garnish with chopped cilantro and/or chopped red onions!