CHICKPEA AND CAULIFLOWER CURRY
Delicious and fast, this vegetarian, spicy yet comforting curry makes it easy to get a nutritious meal on the table in no time at all.
Prep time: 10 minutes
Cook time: 10 minutes
Yields: 1 serving
SAVORY
INGREDIENTS
- 1 teaspoon grapeseed oil
- ¼ cup coarsely chopped onion
- ½ cup water
- ½ cup canned chickpeas, rinsed and drained
- ½ cup coarsely chopped cauliflower florets
- ¼ cups baby carrots, cut into rounds
- 1 Tablespoon dried currants or raisins
- ¼ teaspoon ground cinnamon
- ¼ teaspoon curry powder
- ⅛ teaspoon ground turmeric
- 1 Tablespoon light unsweetened coconut milk
- 2 Tablespoons Oikos® Plain Greek Yogurt
DIRECTIONS
- Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened. Reduce the heat to low.
- Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.
- Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
- Season with salt and freshly ground black pepper to taste. Serve topped with plain Oikos Greek Yogurt and garnish with additional cinnamon, if desired.
