Coconut Curry With Cauliflower, Carrots, & Chickpeas

Name: Coconut Curry With Cauliflower, Carrots, & Chickpeas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6-8 serving(s)
Ingredients: 44.37 ml coconut (or your preferred cooking oil) or 44.37 ml grapeseed oil (or your preferred cooking oil); 4-5 large carrots, peeled and thinly sliced diagonally; 1 medium onion, diced; 1 large head cauliflower, trimmed and cut into 1-inch florets; 14.79 ml plus 2 tsp. your favorite curry powder or 14.79 ml curry paste; 1.23 ml crushed red pepper flakes (or to taste, if your curry powder needs some kick); 354.88 ml vegetables or 354.88 ml chicken broth; 425.24 g can chickpeas, drained (garbanzo beans); 2.46 ml salt; 425.24 g can coconut milk; zest and juice from one lime; 29.58 ml chopped of fresh mint (optional)

Submitted by sofie-a-toast

"From Perry's Plate"

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photo by Rita1652

Ready In:: 22mins
Ingredients:: 12
Serves:: 6

ingredients

44.37 ml coconut (or your preferred cooking oil) or 44.37 ml grapeseed oil (or your preferred cooking oil)
4-5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head cauliflower, trimmed and cut into 1-inch florets
14.79 ml plus 2 tsp. your favorite curry powder or 14.79 ml curry paste
1.23 ml crushed red pepper flakes (or to taste, if your curry powder needs some kick)
354.88 ml vegetables or 354.88 ml chicken broth
425.24 g can chickpeas, drained (garbanzo beans)
2.46 ml salt
425.24 g can coconut milk
zest and juice from one lime
29.58 ml chopped of fresh mint (optional)

directions

In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
Serve on hot rice with yogurt on top.

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Reviews

Yum! We made veggie bowls with this recipe. Lined the bowls with baby spinach then added a spoonful of basmati rice, the vegetable mixture/beans, fresh mint and fresh cilantro, lime slices. Perfect! Bought organic cauliflower from the farmer's market just for this occasion, too! Don't skip the mint! Made for Veg Tag/April.

COOKGIRl
So enjoyed! I forgot how hot my pepper flakes were. So ours was over the top hot. (A good thing). That is where the yogurt is a good thing I used home made broth. My carrots are very large so I used two. One large onion. I also used two tablespoons of powdered curry. I used basil in place of mint just because that is what I had more of. I did garnish with my mint that is just starting to grow for me. As for the lime I squeezed the juice in then tossed the lime halves in and then after simmering squeezed and removed to my mulch bin. I placed over saffron basmati rice and topped with a dollop of yogurt. I`m enjoying this as I type the review and I can see myself eating this right through the night. I must say every bite I take the more I love it! Very addictive! Who needs meat? Thanks!!!!!!!!!!!!!!

Rita1652
Quite possibly the fastest meal I've ever prepared! Truly 22 minutes form start to finish. Including chopping cauliflower. I served it with basmati rice which also cooks quickly. Delicious! Made for Veggie Swap 3/13

Elmotoo
Very flavorful and filling - these veggies are my favorites and we love chickpeas as well. The curry sauce was delicious as well. This dish made a wonderful meal. Served over rice.

DailyInspiration
Delicious! I added chicken. It came out great. I just took out the veggies after they started to cook before adding the curry powder. Browned chopped chicken breast in the pan, added the curry powder, mixed in the veggies and cooked the rest according to the directions. The sauce was great. My family loved it.

Christinaboswell

Tweaks

So enjoyed! I forgot how hot my pepper flakes were. So ours was over the top hot. (A good thing). That is where the yogurt is a good thing I used home made broth. My carrots are very large so I used two. One large onion. I also used two tablespoons of powdered curry. I used basil in place of mint just because that is what I had more of. I did garnish with my mint that is just starting to grow for me. As for the lime I squeezed the juice in then tossed the lime halves in and then after simmering squeezed and removed to my mulch bin. I placed over saffron basmati rice and topped with a dollop of yogurt. I`m enjoying this as I type the review and I can see myself eating this right through the night. I must say every bite I take the more I love it! Very addictive! Who needs meat? Thanks!!!!!!!!!!!!!!

Rita1652