Delicious Coconut Chickpea Curry
This recipe is absolutely wonderful! It was developed for a friend’s wedding, but it is simple and healthy enough for every day too.
1/2 head of cauliflower, divided into small pieces
2 cups chopped onion (small dice)
2 tablespoons olive oil
4 large garlic cloves, minced
1 can coconut milk
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons nutritional yeast flakes
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper (optional)
pinch of celery seeds (optional)
2 teaspoons Italian seasoning
1 teaspoon natural cane sugar (optional)
2 teaspoons sea salt
1 can petite diced tomatoes
2 cans chickpeas, drained and rinsed
1 cup fresh cilantro, chopped
1 cup fresh spinach, chopped
1/3 cup green onion, sliced
In a sauce pan cook 1/2 head of cauliflower in a little water, until soft (about 5-6 minutes). Drain the cauliflower, mash into small pieces and set aside.
Sauté chopped onions in olive oil until soft. Once the onions are soft add the minced garlic and cook for 1 minute.
In a blender add 1 cup cooked cauliflower (if you have more than 1 cup of cauliflower, do not blend the remainer, but add for texture at the end), coconut milk, and seasonings. Blend till smooth and add to the onion and garlic mixture in sauce pan. Add petite diced tomatoes (including liquid), and bring to a soft boil. Reduce heat to low, add the chickpeas and simmer for 7-10 minutes.
Right before serving, add the fresh greens and serve over rice. Enjoy!