2 teaspoons of fresh peeled ginger roots, finely chopped
2 roma tomatoes, diced
1 can of light coconut milk
2 cups of vegtable broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground curry (use hot curry for some heat)
1 teaspoon crushed dried peppers
salt and pepper to taste
1/2 cup of fresh chopped cilantro
Instructions
In a pot, saute the onion and garlic in 1/4 cup of the vegetable broth for about 3 minutes over medium heat.
Add the carrots, celery, ginger, cauliflower, diced tomatoes, the rest of the vegetable broth, and the coconut milk.
Stir in the spices and cook for 10 minutes over medium heat.
Add the chickpeas and reduce the heat to low. Cover and simmer for about 15 minutes or until the sauce is thickened. Right before you serve add cilantro. Serve hot over brown rice, whole wheat pita or quinoa.
Originally Submitted
4/3/2014
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