One Pot Chickpea Cauliflower Curry
This diabetes-friendly pantry recipe is full of fiber and non-starchy vegetables that help to slow the release of glucose into the bloodstream.
Servings: 4
Ingredients
- 4 cups water
- 1 head of cauliflower chopped
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- ½ red onion finely chopped
- 2 cans of chickpeas
- 1 tablespoon olive oil
- ½ cup coconut milk
- 1 tablespoon tomato paste
- 1 14-ounce can diced tomatoes
- 1 tablespoon curry powder
- 2 teaspoons ground paprika
- 2 teaspoons cumin
- ¾ teaspoon salt divided
- Chopped cilantro to garnish
- Pepper to taste
- Sourdough toast
YOGURT SWIRL
- ½ cup Greek yogurt
- Juice of 1 lemon
- Pinch salt
Instructions
- Add 4 cups of water and ⅛ teaspoon of salt to a large pot, then bring to a boil. Add cauliflower and cook for 10 minutes or until tender but firm.
- Meanwhile, mince the garlic and ginger, then chop the onion.
- Once cauliflower is done cooking, add chickpeas to the pot. Then pour ½ of the chickpeas, water, and cauliflower mixture into a blender and purée until smooth.
- Transfer the second half of the mixture to a bowl and set aside. Blot the bottom of the pot with a paper towel to absorb excess water.
- Heat 1 tablespoon of olive oil in the same pot on medium-high heat. Add chopped garlic, ginger, and onions, and cook for 3-5 minutes or until garlic becomes fragrant and onions are translucent in color, watching closely and stirring when needed to prevent burning.
- Add coconut milk, tomato paste, canned tomatoes, and a pinch of salt, and cook for an additional 3-5 minutes.
- Next, add the blended and unblended chickpea-cauliflower mix back to the pot.
- Stir in curry, paprika, cumin, and 1⁄2 teaspoon of salt. Bring to a boil, then cook for 15-20 minutes uncovered on low heat or until the curry thickens. Stir consistently.
- Meanwhile, mix greek yogurt, fresh lemon juice, and a pinch of salt in a separate small mixing bowl.
- Once the curry is done, serve in 4 bowls and stir in a swirl of yogurt dressing on top of each.
- Garnish with fresh ground pepper and chopped cilantro.
- Serve with sourdough toast
