Cauliflower and Chickpea Curry
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Cauliflower and Chickpea Curry
Cauliflower and Chickpea Curry
Ingredients
1 tbsp. coconut oil or other neutral oil
1 medium onion, diced
1 tbsp. curry powder
2 bay leaves
2 tsp. minced fresh ginger
2 cloves garlic, minced
1 small jalapeno, seeded and minced
3 cups small cauliflower florets
1 cup 1/2-inch diced waxy potatoes (like red or fingerling, NOT russet)
2 tsp. kosher salt
1 tsp. ground black pepper
1 (28- oz.) can crushed tomatoes
1 to 2 cups vegetable stock, divided
1 cup cooked chickpeas
1 bunch rainbow chard, stems removed and chopped
Bread, naan or cooked brown rice
Plain Greek yogurt (optional garnish)
Lime wedges (optional garnish)
Chopped cilantro (optional garnish)
Directions

Prep: 30 minutes, Cook: 1 hour, Serves: 4 to 6

1. Heat oil in a large soup pot over medium heat. Add onion and cook for about 5 to 6 minutes or until very soft, translucent and almost breaking down. Add curry powder and bay leaves; cook for 3 minutes, stirring often. Add ginger, garlic and jalapeño; cook for 2 to 3 minutes or until fragrant, constantly stirring.

2. Stir in cauliflower and potatoes. Season with salt and pepper, Add crushed tomatoes and stir again. Add 1 cup stock; cover and bring to a boil. Lower heat to a simmer and uncover. Add additional stock, if you like, depending on desired thickness. Cook for about 40 minutes or until potatoes are just tender. Add chickpeas and chard; simmer for 5 more minutes or until greens have wilted. Adjust seasoning, if desired.

3. Serve with bread, naan or cooked brown rice. Garnish with a dollop of yogurt, chopped cilantro and a lime wedge, if you like.

Nutritional Information:
(8 oz.): 188 calories, 8 g protein, 4 g total fat (3 g sat., 0 g trans), 33 g carbohydrate, 9 g fiber, 10 g sugar, 0 mg cholesterol, 1,579 mg sodium, 7 points