This Cauliflower and Chickpea Curry simmered in aromatic spices and coconut milk makes for a flavorful, delicious weeknight dinner.
Servings 4
Author Karen @ The Tasty Bite
Ingredients
1tbspvegetable oil
1large oniondiced
2clovesgarlicminced
2tbspsyellow curry paste
1 14oz-can coconut milk
1cupwatermore if needed
1medium head cauliflowercut into bite sized florets
2 15oz-cans chickpeasdrained and rinsed
Salt and pepper to taste
Rice and naan breadfor serving
Instructions
Heat oil in a large saucepan over medium heat. Add onions and cook until soft and translucent. Add garlic and curry paste and cook, stirring, for 1 to 2 minutes until fragrant. Stir in coconut milk, water, cauliflower, and chickpeas.
Bring to a boil and then simmer covered on low for 15 to 20 minutes, or until the vegetables are tender, stirring occasionally. The sauce should be thickened - add more water if necessary. Season with salt and pepper to taste. Serve with rice and naan bread if desired.