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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
Author: Wendy Lopez and Jessica Jones, Food Haven

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