Coconut Chickpea Curry With Cauliflower and Peas
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!
Servings 4 servings
Ingredients
- 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 ginger 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)
- ½ cup coconut water
- 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
Instructions
- 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, coconut water, and 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.
