Potluck Chickpea Curry
Cauliflower and curry powder is one of the best anticancer combinations in the food world. And it's delicious!
INGREDIENTS | SERVES 6
1 onion, chopped
4 cloves garlic, minced
2 tablespoons minced ginger root
1 tablespoon curry powder
2 tablespoons olive oil
1 head cauliflower, cut into florets
½ teaspoon salt
⅛ teaspoon cayenne pepper
⅓ cup water
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can chickpeas, drained
½ cup coconut milk
1. In large skillet over medium heat, cook onion, garlic, ginger root, and curry powder in olive oil for 4–5 minutes.
2. Add cauliflower, salt, pepper, and water. Bring to a simmer, cover, reduce heat to low, and simmer for 5–8 minutes until cauliflower is crisp-tender.
3. Add tomatoes, chickpeas, and coconut milk and bring back to a simmer. Simmer, uncovered, stirring frequently, for 5–8 minutes until mixture is blended.
Keep It Healthy
Coconut milk sounds rich and decadent, but it's actually quite good for you. The oil in coconut milk is made up of medium-chain fatty acids, which the body burns easily for energy, so it doesn't accumulate in fat cells. This healthy recipe would be just as good without the coconut milk if you want to leave it out.
