1-POT YELLOW CHICKPEA CAULIFLOWER CURRY
2 Tbsp water (or coconut oil)
1/3 cup shallot (chopped)
4 cloves garlic (minced)
2 Tbsp fresh ginger (minced)
1 small chilli (seeds removed, finely chopped)
3-4 Tbsp red or yellow curry paste
2 cups light coconut milk
1 tsp ground turmeric
1 Tbsp maple syrup
2 Tbsp tamari or soy sauce
1 cup cauliflower (chopped)
1 1/4 cup cooked chickpeas (rinsed and drained)
Rice or Cauliflower Rice
Heat a large pot over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and chilli. Sauté for 2-3 minutes, stirring frequently.
Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk, turmeric, and maple syrup and stir. Bring to a simmer over medium heat.
Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavour. Keep at a simmer.
At this time, taste and adjust the flavour of the broth as needed.
Serve over rice and greens. Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion.
Original Recipe from: Minimalist Baker (link: https://minimalistbaker.com/1-pot-yellow-chickpea-cauliflower-curry/)