Chickpea and Cauliflower Curry Recipe

When my husband and I moved, our friends threw us a good-bye party. It was a potluck, and there was soo much good food. The dish that stood out to me the most was this chickpea and cauliflower curry that my friend, Patti, made. I liked it so much that she wrapped up the leftovers for me to bring home, but someone else must have taken it by accident, because by the time I was getting ready to leave, it was nowhere to be found. So of course, one of the first things I cooked once we were settled into our new house and had my kitchen in order was this dish.

This is a great side dish, and it can feed a crowd. Patti sent me this recipe and I tinkered with the quantities a bit and still ended up with a ton – my version would probably serve 6 as a side dish.

Cauliflower & Chickpea Curry

Ingredients

• 1 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 3 teaspoons curry powder
• 1 small head cauliflower, cut into florets (about 4 cups)
• 1 15 1/2-ounce can of garbanzo beans (chickpeas), drained and rinsed
• 1 10-ounce can of diced tomatoes with green chiles
• 1 cup unsweetened coconut milk
• 1/4 cup chopped fresh cilantro

Preparation

Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 6 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.