welcome to isha inspired
I am not normally a fan of curry….but once I tried this I crave it every day. This is simple, hearty, yummy and even better the next day! I add powered curry to taste and lots of cilantro. I do not put it over rice as it is hearty enough on its own. I keep leftovers in individual jars.
This Chickpea and Cauliflower Curry is packed with exotic flavor, but only takes about 20 minutes to come together from start to finish!
2 tablespoons coconut or sesame oil
2–4 tablespoons red curry paste
1 teaspoon grated fresh ginger
1 large white onion, diced
4 cloves garlic, minced
1 large red bell pepper, diced
1-14 ounce can coconut milk
1-15 ounce can chickpeas, drained and rinsed
1-15 ounce can diced tomatoes
1 small head cauliflower, broken into small florets
¼ cup minced fresh cilantro
Salt and pepper, to taste
Rice or naan for serving
Saute coconut or sesame oil, garlic, ginger, onion and peppers for 5 minutes. Add diced cauliflower and saute another 5 minutes. Add coconut milk, tomatoes, chickpeas and spices. I add powdered curry to taste. Mix together until everything is soft. Mix in cilantro and serve.