Coconut Curry with Cauliflower
This healthy fiber-rich recipe is bursting with flavor! It's also low-glycemic making it a good option to help manage weight.
Ingredients
- 1 tbsp coconut or avocado oil
- 1 small head cauliflower, cut into florets
- 1 red bell pepper, chopped
- 1 medium carrot, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1½ - 2 tbsp curry powder
- ½ tsp cumin
- 1 tsp turmeric
- ½ tsp paprika
- ½ tsp red pepper flakes (optional)
- 1 tsp salt
- black pepper, to taste
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk (full fat or light)
- 1 can chickpeas, drained and rinsed
- 4-6 tbsp vegetable broth (for consistency, if needed)
- fresh cilantro (garnish)
Instructions
- In a large pan, heat coconut oil over medium heat. Add onion and cook for 2-3 minutes until soft. Stir in garlic and ginger, cooking for another minute.
- Stir in curry powder, turmeric, cumin, paprika, and red pepper flakes, cooking for about 30 seconds until fragrant.
- Cook Vegetables – Add cauliflower, bell pepper, and carrot to the pan. Stir well to coat the veggies in the spices.
- Pour in the diced tomatoes, coconut milk, and chickpeas. Stir well, bring to a gentle simmer, and let cook for 15-20 minutes until the cauliflower is tender. Add vegetable broth if needed to adjust consistency.
- Season with salt and black pepper, and adjust spices if needed. Garnish with fresh cilantro and serve over brown rice, quinoa, or cauliflower rice for a low-carb option.
Notes
Nutrition Information: Recipe yields: 4 servings, Per serving: Calories: 309 kcal, Carbohydrates: 42g, Protein: 11g, Fat: 12g, Saturated Fat: 6g, Fiber: 13g, Sugar: 11g, Cholesterol: 8mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.