{"id":2262,"date":"2022-11-15T14:26:47","date_gmt":"2022-11-15T14:26:47","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2262"},"modified":"2024-02-09T21:34:46","modified_gmt":"2024-02-09T21:34:46","slug":"one-pot-chickpea-cauliflower-curry","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/one-pot-chickpea-cauliflower-curry\/","title":{"rendered":"One Pot Chickpea Cauliflower Curry"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>One Pot Chickpea Cauliflower Curry<\/span><\/h2>\n
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This diabetes-friendly pantry recipe is full of fiber and non-starchy vegetables that help to slow the release of glucose into the bloodstream.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Wendy Lopez and Jessica Jones, Food Haven<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> cups<\/span> water<\/span><\/li>
  • 1<\/span> head of cauliflower<\/span> chopped<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> tablespoon<\/span> ginger<\/span> minced<\/span><\/li>
  • \u00bd<\/span> red onion<\/span> finely chopped<\/span><\/li>
  • 2<\/span> cans of chickpeas<\/span><\/li>
  • 1<\/span> tablespoon<\/span> olive oil<\/span><\/li>
  • \u00bd<\/span> cup<\/span> coconut milk<\/span><\/li>
  • 1<\/span> tablespoon<\/span> tomato paste<\/span><\/li>
  • 1<\/span> 14-ounce can<\/span> diced tomatoes<\/span><\/li>
  • 1<\/span> tablespoon<\/span> curry powder<\/span><\/li>
  • 2<\/span> teaspoons<\/span> ground paprika<\/span><\/li>
  • 2<\/span> teaspoons<\/span> cumin<\/span><\/li>
  • \u00be<\/span> teaspoon<\/span> salt<\/span> divided<\/span><\/li>
  • Chopped cilantro to garnish<\/span><\/li>
  • Pepper to taste<\/span><\/li>
  • Sourdough toast<\/span><\/li><\/ul><\/div>

    <\/span>YOGURT SWIRL<\/span><\/h4>
    • \u00bd<\/span> cup<\/span> Greek yogurt<\/span><\/li>
    • Juice of 1 lemon<\/span><\/li>
    • Pinch<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Add 4 cups of water and \u215b teaspoon of salt to a large pot, then bring to a boil. Add cauliflower and cook for 10 minutes or until tender but firm.<\/div><\/li>
      • Meanwhile, mince the garlic and ginger, then chop the onion.<\/div><\/li>
      • Once cauliflower is done cooking, add chickpeas to the pot. Then pour \u00bd of the chickpeas, water, and cauliflower mixture into a blender and pur\u00e9e until smooth.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • Add coconut milk, tomato paste, canned tomatoes, and a pinch of salt, and cook for an additional 3-5 minutes.<\/div><\/li>
      • Next, add the blended and unblended chickpea-cauliflower mix back to the pot.<\/div><\/li>
      • Stir in curry, paprika, cumin, and 1\u20442 teaspoon of salt. Bring to a boil, then cook for 15-20 minutes uncovered on low heat or until the curry thickens. Stir consistently.<\/div><\/li>
      • Meanwhile, mix greek yogurt, fresh lemon juice, and a pinch of salt in a separate small mixing bowl.<\/div><\/li>
      • Once the curry is done, serve in 4 bowls and stir in a swirl of yogurt dressing on top of each.<\/div><\/li>
      • Garnish with fresh ground pepper and chopped cilantro.<\/div><\/li>
      • Serve with sourdough toast<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2259,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1924,1921,136,139,697,1712],"tags":[],"class_list":["post-2262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry","category-diabetes-friendly","category-entree","category-indian","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/11\/ChickpeaCauliflowerCurry.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2262"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2262\/revisions"}],"predecessor-version":[{"id":2263,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2262\/revisions\/2263"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2259"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}