Coconut Curry With Cauliflower Carrots Chickpeas Recipes

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VEGETARIAN CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS



Vegetarian Curry with Cauliflower, Carrots, & Chickpeas image

This light, vegetarian curry comes together quickly using easy to find ingredients you may already have on hand!

Provided by Natalie Perry

Time 35m

Number Of Ingredients 12

3 Tablespoon coconut or avocado oil
4-5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head of cauliflower, trimmed and cut into 1-inch florets
1 Tablespoon + 2 teaspoons your favorite curry powder or paste
1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
1 1/2 cups vegetable or chicken broth
1 15-oz can chickpeas (garbanzo beans), drained
1/2 teaspoon salt
1 15-oz can coconut milk
zest and juice from one lime
2 Tablespoons chopped fresh mint (optional)

Steps:

  • In a large skillet heat the oil to medium-high heat.
  • Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
  • Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute.
  • Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
  • Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
  • Serve on hot rice.

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS



Coconut Curry With Cauliflower, Carrots, & Chickpeas image

Make and share this Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe from Food.com.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
4 -5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head cauliflower, trimmed and cut into 1-inch florets
1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
1 1/2 cups vegetables or 1 1/2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1/2 teaspoon salt
1 (15 ounce) can coconut milk
zest and juice from one lime
2 tablespoons chopped of fresh mint (optional)

Steps:

  • In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
  • Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
  • Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
  • Serve on hot rice with yogurt on top.

Nutrition Facts : Calories 441.6, Fat 16.2, SaturatedFat 14.1, Sodium 510.3, Carbohydrate 70.3, Fiber 8.8, Sugar 44.2, Protein 8.1

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