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Golden Cauliflower Chickpea Curry

This healthy fiber-rich recipe is bursting with flavor! It's also low-glycemic making it a good option to help manage weight.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 tbsp (15mL) 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 (6g) minced fresh ginger
  • 2 tbsp (12g) curry powder
  • ½ tsp (1.5g) cumin
  • 1 tsp (3g) turmeric
  • ½ tsp (1g) paprika
  • ½ tsp (0.3g) red pepper flakes (optional)
  • 1 tsp (6g) salt
  • black pepper, to taste
  • 1 can (14 oz) (411g) diced tomatoes
  • 1 can (13.5 oz) (400mL) coconut milk (full fat or light)
  • 1 can (15 oz) (425g) chickpeas, drained and rinsed
  • 1 8 oz (227g) package tempeh (cut into bite size cubes) (optional for added protein)
  • Vegetable broth or water (for consistency, if needed)
  • fresh cilantro (garnish)

Instructions

  • In a large skillet, heat 1 tablespoon of oil over medium heat. Cook the onion in the oil for about 3 minutes, or until softened. Stir in the minced garlic and ginger and continue cooking until fragrant (about one more minute).
  • Add the spices by sprinkling the curry powder, turmeric, cumin, paprika, and red pepper flakes (optional) over the onion mixture. Cook for another 30 seconds.
  • Toss the cauliflower, bell pepper, and carrot into the pan with the spices, stirring well to coat them.
  • Add the coconut milk, diced tomatoes, and chickpeas to the pan and stir everything together. Bring mixture to a gentle simmer and cook for 15-20 minutes, or until the cauliflower is tender. (If the mixture thickens too much, add a bit of vegetable broth or water to thin it out.)
  • Meanwhile, if using tempeh, steam the cut pieces for about 5 minutes to reduce the bitterness. Add to the cauliflower mixture in the last few minutes of cooking. Stir with all the other ingredients and heat through.
  • Remove from heat and season with salt and pepper. Taste and adjust the seasonings to your preference. Serve warm over a bed of brown rice or quinoa. Sprinkle with chopped cilantro for garnish.

Notes

Nutrition Information: Recipe yields: 4 servings, Per serving: Calories: 391, Protein: 21g, Fiber: 13g, Carbohydrates: 42g, Fat: 18g, Saturated Fat: 7g, Sugar: 12g, 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.