Chickpea & Cauliflower Curry

Name: Chickpea & Cauliflower Curry
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Asian, Indian
Ingredients: 1 cup vegetable broth; 1 red onion, chopped; 2 garlic cloves chopped; 1 jalapeño pepper, seeded and minced; 1.5 tablespoons curry powder; 1 head cauliflower, trimmed and cut into small florets; 8 oz green beans, trimmed and cut into 1-inch pieces; 1 14.5oz salt-free diced tomatoes, undrained; 2 roasted red bell peppers, chopped; 1 cup almond milk, or coconut milk; 3 tbsp nutritional yeast; 1/2 tsp smoked paprika; 1.5 cups cooked or 1 15.5oz can of chickpeas, drained and rinsed; cooked brown rice, to serve

6 steps

Prep:15minCook:33min

Updated at: Thu, 17 Aug 2023 02:46:16 GMT

Nutrition balance score

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Ingredients

4 servings

1 cupvegetable broth

1 ½ tablespoonscurry powder

1 headcauliflower

trimmed and cut into small florets

8 ozgreen beans

trimmed and cut into 1-inch pieces

1 x 14.5 ozsalt-free diced tomatoes

undrained

2roasted red bell peppers

chopped

1 cupalmond milk

or coconut milk

3 Tbspnutritional yeast

½ tspsmoked paprika

1 ½ cupscan of

cooked, or 1 15.5oz chickpeas, drained and rinsed

brown rice

cooked, to serve

Instructions

Step 1

In a large pot, heat the broth to a boil over medium-high heat. Add the onion and garlic, cover, and cook until tender, about 3 minutes.

Step 2

Stir in the jalapeño (if using) and curry powder; then add the cauliflower, green beans, tomatoes, and roasted bell peppers.

Step 3

Cover and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.

Step 4

When the veggies are tender, use an immersion blender to break up some of the vegetables. Alternatively, remove up to 2 cups of the solids and liquids from the pot, purée in a blender or food processor, and then return the mixture to the pot.

Step 5

Stir in the Almond Milk, nutritional yeast, smoked paprika, and chickpeas, and cook 5 to 10 minutes longer to heat through and blend the flavors.

Step 6

Serve over a bed of cooked brown rice.