Cauliflower and Chickpeas In Light Curry Sauce

This tasty curry dish takes only minutes to make. The combination of cauliflower and chickpeas with the addition of yams and red peppers creates a delicate flavour which compliments the coconut milk infused with curry. Incorporating vegetables in our diet will promote good health and this is a delicious way to eat them. Enjoy!

 

Ingredients

1 tbsp. extra virgin olive oil
1 organic medium size red onion, roughly chopped
2 garlic cloves, chopped + 2 tbsp. freshly minced ginger + 2 tbsp. organic GF curry powder
2 cups organic tomatoes, chopped
1 x (13.5 oz.) organic coconut milk + 1 cup organic GF vegetable broth
1 organic red pepper, cut to bite size
1 small organic yam, peel and cut to bite size
1 organic medium size cauliflower, cut to bite size
2 cups cooked chickpeas (if using canned, drain and rinse well)
½ bunch organic cilantro chopped
2 tbsp. fresh organic lime juice
Sea salt to taste

Instructions

Add olive oil and onion into a large pot and sauté onions for 3 minutes then add garlic, ginger, and curry powder and cook for another minute
Stir in tomatoes, and then add coconut milk and vegetable broth. Bring to boil
Stir in pepper, yam, cauliflower and chickpeas, and then reduce heat to low, simmer for 15 minutes
Stir in cilantro, lime juice and salt and remove from the heat. Serve over quinoa or rice


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