Name: Yellow Chickpea Cauliflower Curry
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp water; ⅓ cup shallot; 4 cloves garlic; 2 tbsp fresh ginger; 1 small serrano pepper; 3½ tbsp yellow curry paste; 2 cup light coconut milk; 1 tsp ground turmeric; 1 tbsp maple syrup; 2 tbsp coconut aminos; 1 cup cauliflower; 1¼ cup chickpeas; 2 cup rice or quinoa; ¼ cup cilantro; 1 whole lime

Instructions

Heat water or coconut oil in a pot over medium heat. Add chopped shallot, minced garlic, minced ginger, and optional chopped serrano pepper. Saute until softened.

Saute aromatics

2 tbsp water (or coconut oil)

⅓ cup shallot (chopped)

4 cloves garlic (minced)

2 tbsp fresh ginger (minced)

1 small serrano pepper (seeds removed, optional)

Stir in curry paste and cook for two minutes. Add coconut milk, turmeric, maple syrup, and coconut aminos. Bring to a gentle simmer.

Cook curry paste

3½ tbsp yellow curry paste (or red)

2 cup light coconut milk

1 tsp ground turmeric

1 tbsp maple syrup

2 tbsp coconut aminos (or tamari)

Add chopped cauliflower and drained chickpeas. Cover and simmer, stirring occasionally, until the cauliflower is tender.

Simmer curry

1 cup cauliflower (chopped)

1¼ cup chickpeas (cooked, rinsed and drained)

Taste and adjust seasoning with more maple syrup, coconut aminos, or curry paste as desired. Serve over rice, quinoa, or greens. Top with cilantro, red onion, lime wedges, sesame seeds, or avocado.

2 cup rice or quinoa (cooked, for serving)

¼ cup cilantro (chopped, for garnish)

1 whole lime (cut into wedges)

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Instructions

Instructions

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