Chickpea and Cauliflower Curry

  • Yield servings


1 teaspoon grapeseed oil
1/4 cup coarsely chopped onion
1/2 cup water
1/2 cup canned chickpeas, rinsed and drained
1/2 cup coarsely chopped cauliflower florets
1/4 cup baby carrots, cut into rounds
1 tablespoon dried currants or raisins
1 teaspoon ground cinnamon
1/4 teaspoon curry powder
1/8 teaspoon ground turmeric
1 tablespoon light unsweetened coconut milk
2 tablespoons plain Greek nonfat yogurt


  1. Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened. Reduce the heat to low.
  2. Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.
  3. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
  4. Season with salt and freshly ground black pepper to taste. Serve topped with plain Greek nonfat yogurt and garnish with additional cinnamon, if desired

Recipe courtesy of Keri Glassman



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