Cauliflower, Chickpea, and Coconut Curry

13 Jun

Clearly, “C” is not just for cookie.  Today we have a delicious, quick, and easy curry–no more into needed!

Ingredients

  • 1/2 head cauliflower, chopped
  • 1 med zucchini, chopped
  • 1 can of chickpeas, drained
  • 4 TBS olive oil
  • 3 tsp garam masala 
  • 1 tsp ground ginger
  • 1.5 tsp chili powder (add more for spicier curry)
  • 1/2 onion, diced
  • 1 inch grated ginger (or ground)
  • 2 cloves garlic, minced
  • 1 can fire roasted diced tomatoes
  • 1 can lite coconut milk

Assembly 

1. Preheat oven to 350. Toss cauliflower, zucchini, and chick peas in 2 TBS olive oil.  Then add HALF the garam masala, all the ground ginger, and HALF the chili powder. Put vegetables on a baking sheet and cook uncovered for about 20 minutes, until tender.

2. While the vegetables are roasting, heat remaining oil and spices over medium heat for about 1 minute, stirring to distribute spices evenly.  Add onions and garlic and saute until fragrant, 5-7 minutes.  Onions should be soft and covered by oil/spices, but not browning from heat.
3.  Add tomatoes to onion mixture.  Stir around and allow to cook together 3-5 minutes, stirring occasionally.  
5. Add coconut milk, stirring to combine.
6. Add roasted cauliflower mix.  Allow the whole mixture to come to a boil, then lower heat and let simmer for 10-12 minutes.  
7. Curry will taste best if you let it cool–the flavors come together as temp goes down.



2 Responses to “Cauliflower, Chickpea, and Coconut Curry”

  1. Mike Balz June 13, 2012 at 6:22 pm #

    You realize you're a goddess, eh?JetSetKef

Trackbacks/Pingbacks

  1. The Very Best Paleo Cauliflower Pizza | Cooking Up Kefi - February 21, 2014

    […] thang (…), so I’ve spent a lot of time dressing it up (roasting it, casserole-ing it, currying it, mashing it, and fried rice-ing it, to name a few)–but I always feel like cauliflower is […]

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