![[NEW] Cauliflower & Chickpea Curry](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126802776.jpg)
Ingredients
- 4 cups cauliflower florets
- 1 cup diced yellow potato
- 1 cup fat-free, reduced-sodium vegetable broth, divided
- 1 cup thinly sliced red onion 3 garlic cloves, thinly sliced
- 2 Tbsp. curry powder
- 3 cups thinly sliced cabbage 1 (
- 5 oz.) can chickpeas, rinsed and drained
- 1 cup green beans ¾ cup reduced-fat coconut milk Pepper to taste
Tip: Screenshot this list for easy reference while shopping
Instructions
- Add cauliflower and potatoes to a large pot and cover with water. Bring to a boil and cook for 3 minutes. Drain and set aside.
- In large, heavy-bottomed pan, heat ½ cup broth over medium-high heat. Add onion and garlic, and cook until onion is translucent (4-5 minutes). Mix in curry powder until fragrant (30 seconds).
- Add cabbage and cook, stirring occasionally, until wilted, adding water if needed to prevent pan from going dry (4-5 minutes).
- Add chickpeas, green beans, cauliflower, and potatoes. Pour in remaining ½ cup broth and coconut milk. When liquid comes to a simmer, reduce heat and simmer, stirring occasionally, until potatoes are tender (10-15 minutes). Season to taste with pepper and serve.
