Toggle Nav
My Cart
Search
Advanced Search
Menu
Account
  • Compare Products

CURRIED CAULIFLOWER

Back to Recipes
CURRIED CAULIFLOWER

CURRIED CAULIFLOWER

Counts as: 1 Starch  |  Servings: 6

Ingredients:

  • 1 large head Cauliflower, cut into small florets
  • 2 large Carrots, cut into 1/2″ thick diagonal slices
  • 2 Tablespoons Olive Oil
  • 1 medium Onion, chopped
  • 1 Tablespoon fresh Ginger, finely chopped
  • 2 cloves Garlic, minced
  • 2 teaspoons Curry Powder
  • 1 cup Chicken Broth (Vegetable Broth if desired)
  • 1 can (16 ounces) Chickpeas, rinsed and drained
  • 1/2 cup fresh Cilantro, chopped

Directions:

  1. Place a steamer basket in a large saucepan with 1/2″ of water. Place the cauliflower and carrots in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 10 minutes, or until tender
  2. Place the in a bowl to keep warm. Rinse and dry the saucepan
  3. Heat the oil in the same saucepan over medium heat. Add the onion, ginger, and garlic. Cook, stirringly frequently, for 3 minutes, or until soft
  4. Add the curry powder to the saucepan and cook, stirring, for 1 minute. Gradually stir in the broth and bring to a boil
  5. Reduce the heat to low and simmer, stirring frequently, for 5 minutes, or until the sauce is lightly thickened
  6. Add chickpeas and cook, stirring, for 3 minutes, or until heated through. Add to the vegetables in the bowl and toss gently just until combined. Sprinkle with cilantro for garnish