Coconut Curry With Cauliflower Carrots Chickpeas Recipes

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

Ingredients

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

Ingredients

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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