Chickpea and Cauliflower Curry
Things we love: cauliflower. Things we hate: cooking all day. So this 15-minute cauliflower curry recipe by nutritionist Keri Glassman is perfect for us in every way. Best of all, it's totally vegetarian.
1 teaspoon grapeseed oil
¼ cup onion, coarsely chopped
½ cup water
½ cup canned chickpeas, rinsed and drained
½ cup cauliflower florets, coarsely chopped
¼ cup baby carrots, cut into rounds
1 tablespoon dried currants or raisins
¼ teaspoon ground cinnamon
¼ teaspoon curry powder
⅛ teaspoon ground turmeric
1 tablespoon light unsweetened coconut milk
2 tablespoons low-fat plain Greek yogurt
1. Heat oil in small saucepan over medium heat for about 1 minute. Add onion and cook about 1 minute, or until softened. Reduce heat to low.
2. Add water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.
3. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until cauliflower is soft and liquid is mostly absorbed.
4. Season with salt and freshly ground black pepper to taste. Serve topped with yogurt and garnish with additional cinnamon, if desired.