Name: Chickpea and Cauliflower Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 tsp ground coriander; 2 tsp garam marsala; ½ tsp ground ginger; ½ tsp garlic powder; ¼ tsp harissa spice blend; 2 cups (200 g) small cauliflower florets; ¼ cup (35 g) golden raisins; 1 can (14 oz/398 ml) chickpeas, rinsed and drained; 1 small onion, thinly sliced; 2 tbsp (30 ml) olive oil; 1 can (160 ml) coconut milk; ¼ cup (60 ml) water; Lime wedges; Naan bread (optional)

Preparation

To prepare in advance
- In a small container or resealable bag, combine the spices.
- In another container or resealable bag, combine the cauliflower, raisins and chickpeas.
To cook on-site
- In a skillet over medium heat, soften the onion in the oil for 5 minutes. Add the spice mix and cook for 2 minutes while stirring.
- Add the cauliflower mixture, coconut milk and water. Bring to a boil. Simmer for 10 minutes or until the cauliflower is tender. Add more water as needed. Serve with lime wedges and grilled naan bread, if desired.

Chickpea and Cauliflower Curry

Categories

Ingredients

To prepare in advance

To cook on-site

Preparation

To prepare in advance

To cook on-site

Personal Note

To help you with this recipe

RICARDO Measuring Spoons Set