Cauliflower and Chickpeas In Light Curry Sauce

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Average Rating: 4 | Rated By: 1 users

This tasty gluten-free curry dish takes only minutes to prepare. Cauliflower and chickpeas with the addition of yams and red peppers are cooked in a light coconut curry sauce. This tasty curry dish is a budget friendly, low-fat and low-cal recipe. Enjoy with one of our many gluten-free rice sides

 

Ingredients

  • 1 Tbsp. coconut oil
  • 1 medium size red onion, roughly chopped
  • 2 garlic cloves, chopped + 2 Tbsp. minced ginger + 2 Tbsp. GF curry powder
  • 2 cups roughly chopped tomatoes
  • 1 x (13.5 oz.) can coconut milk + 1 cup GF vegetable broth
  • 1 red bell pepper, cut into bite size pieces
  • 1 small yam, peel and cut into bite size pieces
  • 1 medium size cauliflower, broken into small florets
  • 2 cups cooked chickpeas (if using canned, drain and rinse well)
  • ½ bunch cilantro, chopped
  • 2 Tbsp. fresh lime juice
  • Sea salt to taste
  • Instructions

  • Heat coconut oil over medium heat. Add onion and cook for 3 minutes. Add garlic, ginger, and curry powder and stir to combine
  • Add tomatoes, and then coconut milk and vegetable broth
  • Add bell pepper, yam, cauliflower and chickpeas and bring to boil. Cover and reduce heat to low, cook for 15 minutes
  • Stir in cilantro, lime juice and salt and remove from the heat


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