Monday, April 20, 2015

Curried Chickpeas and Cauliflower

I have had a lot of red bell pepper on hand lately so I've been finding new ways to use them. I also happened to have a beautiful head of cauliflower on hand too so I found a curry recipe that I could make work. The original recipe called for the canned coconut milk, but I've been using the So Delicious cartons of coconut milk in our smoothies. It's so much lighter and has a nice flavor without overpowering things. I mixed up this curry in less than 20 minutes, start to finish. Same amount of time it takes to boil a pot of jasmine rice. Dinner.... SERVED!

Curried Chickpeas and Cauliflower 
2 Tbsp. light olive oil
1 head of cauliflower cut into florets
1 medium red bell pepper, cut into 1 inch cubes

2 garlic cloves, minced (optional)
2 tsp. chopped fresh ginger
1 1/2 Tbsp. mild curry powder (I use Penzey's Sweet Curry)

1-1/2 cups carton-style coconut milk
1 Tbsp. cornstarch
1/2 cup vegetable or chicken stock
1 can chickpeas, drained, rinsed in cold water, and drained again
1 cup frozen peas

Heat the oil in a large skillet set over medium heat. Add the cauliflower, pepper, stir to coat and cook 3 to 4 minutes covered. Add the garlic, ginger, curry powder,  stir and cook 1 minute. Reduce heat to low. Combine coconut milk and cornstarch, add to the skillet. Stir in stock, chickpeas and green peas, then bring to a simmer. Gently simmer until cauliflower is cooked through, about 5 minutes. Serve with cooked jasmine rice.

Adapted from: