Chickpea and cauliflower curry

Ingredients

• 3 tbsp (45 mL) canola oil 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp (25 mL) curry powder
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) paprika
• ½ tsp (2 mL) cayenne
• 1 bay leaf
• ½ tsp (2 mL) fresh or ground ginger
• 1 tsp (5 mL) sugar
• Pinch salt
• 1 can (540 mL) chickpeas, rinsed and drained
• 1 small cauliflower cut into small pieces
• 1 cup (250 mL) frozen green peas
• ¾ cup (175 mL) reduced-sodium vegetable broth
• ¾ cup (175 mL) coconut milk
• 10 sprigs cilantro, chopped

Instructions

1. Heat oil in a large skillet. Sauté onion and garlic about 5 minutes or until golden.
2. Stir in curry powder, cinnamon, paprika, cayenne, bay leaf, ginger, sugar, and salt.
3. Stir until fragrant, about 2 minutes.
4. Add chickpeas, cauliflower, and peas.
5. Stir in broth and coconut milk.
6. Bring to a boil, then reduce heat to simmer for 20-25 minutes, or until cauliflower is cooked through.
7. Remove from heat and remove bay leaf.
8. Garnish with cilantro and serve.

Notes

Recipe courtesy of Pulse Canada.