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Name: 1-Pot Yellow Chickpea Cauliflower Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 tbsp Water (or coconut oil); 1/3 cup Shallots chopped; 4 cloves Garlic minced; 2 tbsp fresh ginger minced; 3 tbsp red curry paste adjust to preferred spice level; 2 cups coconut milk (light or full fat); 1 tsp ground turmeric; 1 tbsp maple syrup (or more to taste); 2 tbsp soy sauce; 1 cup Cauliflower chopped; 1 1/4 cup cooked chickpeas rinsed and drained; cilantro optional garnish; sliced red onion optional garnish; lime wedge optional garnish; sesame seeds optional garnish; avocado optional garnish

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INGREDIENTS

2 tbsp Water (or coconut oil)
1/3 cup Shallots ; chopped
4 cloves Garlic ; minced
2 tbsp fresh ginger ; minced
3 tbsp red curry paste ; adjust to preferred spice level
2 cups coconut milk (light or full fat)
1 tsp ground turmeric
1 tbsp maple syrup (or more to taste)
2 tbsp soy sauce
1 cup Cauliflower ; chopped
1 1/4 cup cooked chickpeas ; rinsed and drained
cilantro ; optional garnish
sliced red onion ; optional garnish
lime wedge ; optional garnish
sesame seeds ; optional garnish
avocado ; optional garnish

INSTRUCTIONS

1. Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.

2. Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.

3. Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.

4. Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer – lower heat if boiling.

5. At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.

6. Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).

NOTES

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1-Pot Yellow Chickpea Cauliflower Curry

2 tbsp Water (or coconut oil)
1/3 cup Shallots chopped
4 cloves Garlic minced
2 tbsp fresh ginger minced
3 tbsp red curry paste adjust to preferred spice level
2 cups coconut milk (light or full fat)
1 tsp ground turmeric
1 tbsp maple syrup (or more to taste)
2 tbsp soy sauce
1 cup Cauliflower chopped
1 1/4 cup cooked chickpeas rinsed and drained
 cilantro optional garnish
 sliced red onion optional garnish
 lime wedge optional garnish
 sesame seeds optional garnish
 avocado optional garnish

1. Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
2. Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.
3. Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
4. Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer – lower heat if boiling.
5. At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
6. Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4 Servings

Calories: 190
Calories from Fat: 25 (13%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 25.9mg		1 %
Potassium 1051.3mg		28 %
Total Carbohydrate 34.3g		10 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 24.7g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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