Savory Pulse-Based recipe
By: Stephanie Nishi
Chickpea Coconut Curry
Makes 4 servings
Prep Time: 35 minutes
Ingredients
▪2 tablespoons vegetable oil
▪2 1/2 cups chopped onions
▪2 cloves finely chopped garlic
▪5 teaspoons curry powder
▪6 cups small cauliflower florets (from 1 medium head)
▪2 15 1/2-ounce cans chickpeas, rinsed and drained
▪1 14-ounce can unsweetened coconut milk
▪1/2 cup chopped fresh cilantro (if desired)
Directions
1-Heat oil in a large skillet over high heat.
2-Add onion and garlic, sauté until golden brown, about 8 minutes.
3-Add curry powder and stir 20 seconds.
4-Add cauliflower and chickpeas, stir 1 minute.
5-Add coconut milk, bring to a boil.
6-Reduce heat to medium-low, cover, and boil gently until cauliflower
is tender and liquid thickens slightly, stirring occasionally, about 16
minutes.
7-Season to taste with salt and pepper.
8-Stir in cilantro (if desired), and serve over basmati rice
Recipe modified from: http://www.epicurious.com/recipes/food/views/Curried-Cauliflower-and-Chickpea-Stew-352533#ixzz2HLj1Rpsn
Illustration by: Jenni Desmond, Picture: meatfreemondays.com
SPRING 2016 | From Prescription to Nutrition | 48