NutriNews Spring 2016 Issue | Page 50

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