Chickpea and Cauliflower Curry

Name: Chickpea and Cauliflower Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 1 teaspoon grapeseed oil; 1/4 cup chopped onion; 1/2 cup water; 1/2 cup canned chick-peas; 1/2 cup cauliflower floret; 1/4 cup baby carrots; 1 tablespoon dried currants or 1 tablespoon raisins; 1/4 teaspoon ground cinnamon; 1/4 teaspoon curry powder; 1/8 teaspoon ground turmeric; 1 tablespoon light unsweetened coconut milk; 2 tablespoons plain fat free Greek yogurt

Submitted by MissFit13

"Dr. Oz Recipe. Low carb."

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photo by catalina602

Ready In:: 30mins
Ingredients:: 12
Serves:: 2

ingredients

1 teaspoon grapeseed oil
¹⁄₄ cup chopped onion
¹⁄₂ cup water
¹⁄₂ cup canned chick-peas
¹⁄₂ cup cauliflower floret
¹⁄₄ cup baby carrots
1 tablespoon dried currants or 1 tablespoon raisins
¹⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon curry powder
¹⁄₈ teaspoon ground turmeric
1 tablespoon light unsweetened coconut milk
2 tablespoons plain fat free Greek yogurt

directions

Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened.
Reduce to low heat. Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric and coconut milk. Stir to combine.
Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
Season with salt and freshly ground black pepper to taste. Serve topped with yogurt and garnish with additional cinnamon, if desired.

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Reviews

Delicious recipe, I did add more so there is enough for 4 people. A whole can of chickpeas, a whole can of coconut milk, one block of firm tofu and two carrots. I omitted the raisins since that is not to my taste but I added all the seasonings and it turned out perfect. Water is not needed if a whole can of coconut milk is used.

catalina602