My daughter made this Indonesian Coconut Chickpea Curry from scratch. I highly recommend trying this Medical Medium friendly recipe and even freezing the base of the recipe without the cauliflower, chickpeas or peas. Once you have the base made, you can add any veggies to it to use for a quick dinner over steamed vegetables or over millet, for example.
Coconut Chickpea Curry With Cauliflower and Peas
- 2 cans chickpeas or 1 quart cooked from dry chickpeas
- 2 Cups vegetable broth
- ½ head cauliflower
- 1 onion chopped
- 3 cloves garlic chopped
- 1 inch finger finger chopped
- 1 can unsweetened light coconut milk (can omit coconut milk to make fat free. In this case add 3 cups of strained tomatoes and one extra cup of veggie broth)
- 1 ½ Cup strained tomatoes
- ½ Cup frozen peas
- ½ tsp turmeric
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 pinch ground cardamom powder
- 1 pinch ground cinnamon
- 1 pinch cayenne
- 1 Cup cilantro chopped
- 1 lime juiced
- salt to taste
- Saute garlic + ginger and onion in 2 tbsp vegetable broth for 5 min until onions become translucent then add cauliflower. Add more broth as needed.
- Cook for 5 mins until cauliflower starts to gain color.
- In a separate pan, add the dry spices to roast and until aromatic.
- Once done, add to the cauliflower and onion mixture then add in the chickpeas and the remaining veggie broth.
- Add the strained tomatoes and the coconut milk. Let it simmer for 15 minutes more until the gravy thickens.
- Add the peas at the very end.
- Add the lime juice before serving + garnish with cilantro.
- Serve with rice, millet, cauliflower rice, potatoes or other veggies.
My daughter, Rayyaan, created this recipe and made this Indonesian Coconut Chickpea Curry for our family the other night for dinner…I hope you enjoy it as much as we all did! Try pairing this with Quick & Dirty Cauliflower Rice.
To your health & happiness,