This is my favorite curry for many years - with coconut milk or almond milk🧡
It was featured in Japanese Naturopathy website.
Nutrition Information
<Cauliflower>
High :
Fibers : 3g per a cup
Vitamin C
Vitamin K
Antioxidants (isothiocyanate, glucosinolates, sulfaraphane)
Choline
<Chickpeas>
High :
Fibers, Proteins, and Magnesium
🍛Cauliflower & Chickpeas Curry🍛
<Servings 4>
- Ginger minced 2 tsp
- Garlic minced 1 tsp
- Onion Large 1/2
- Cauliflower 1/2 (2.5 cups)
- Olive oil 2 Tbsp
- Cooked chickpeas 1 cup
- Coconut milk 400ml
- Tomato paste 3 Tbsp
- Curry powder 1.5 Tbsp
- Turmeric powder 1 Tbsp
- Cumin powder 1/2 Tbsp
- Coriander 1 tsp
- Chili powder 1/2 tsp
- A pinch of salt
- Black pepper
<Instructions>
1. In a large pot over medium-high heat, heat olive oil. Add ginger, garlic, and onion and cook with salt and pepper until soft, 5 minutes. Add cauliflowers and salt and cook for a few minutes. Add chickpeas, curry powder, turmeric powder, cumin powder, coriander, and chili powder and stir for 30 seconds.
2. Add coconut milk and tomato paste. When it boils, turn off the heat. Add more salt if needed.