Chickpea and cauliflower curry
Makes
8 cups
Home Economist, Mairlyn Smith shares her vegan chickpea and cauliflower curry recipe that is quick and easy to whip up for a family dinner.
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Ingredients
3 tbsp
canola oil
3 cloves
garlic, minced and set aside
1
small onion, chopped
1 tbsp
fresh ginger, freshly grated
1 can (28 fl oz.)
diced tomatoes, no salt added
1 can (19 fl oz.)
low sodium chickpeas, well rinsed and drained
1
small cauliflower, cut into small pieces to equal 6 cups chopped florets
1 cup
frozen green peas
10 sprigs
cilantro, chopped
Spice Mixture
2 tsp
ground coriander seed
2 tsp
ground cumin
1 tsp
turmeric
1 tsp
red pepper flakes
1/2 tsp
cinnamon
1/4 tsp
ground cloves
1/4 tsp
iodized salt
Instructions
- In a small bowl combine all the spices in the Spice Mixture. Set aside.
- Heat a large skillet over medium heat; add oil, onion and garlic and sauté until soft. Add in spice mixture and sauté for about 2 minutes, the aroma should hit you on the face. You’ll know it when it happens.
- Stir in canned tomatoes, chickpeas and cauliflower. Bring to a boil, cover then reduce heat to simmer and cook 15-20 minutes, or until cauliflower is cooked through and the beans are soft, add frozen peas stir in and cook until the peas are heated through. Sprinkle with cilantro, stir in and serve.
Nutrition
Calories 220
Protein 7.2 g
Carbohydrates 28.1 g
Fat 9.7 g
Fibre 8.5 g
Sodium 248 mg