Chickpea and Cauliflower Curry

Try veggies cooked in spices and coconut milk for a unique and unforgettable side.

  • 15 Minutes
  • 10 Minutes
  • 2 servings
  • PRINT
Chickpea and Cauliflower Curry
Ingredients
  • 1 Tsp grapeseed oil
  • 1/4 cups coarsely chopped onion
  • 1/2 cup water
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/2 cup coarsely chopped cauliflower florets
  • 1/4 cups baby carrots, cut into rounds
  • 1 Tbsp dried currants or raisins
  • 1/4 Tsp ground cinnamon
  • 1/4 Tsp curry powder
  • 1/8 Tsp ground turmeric
  • 1 Tbsp light unsweetened coconut milk
  • 2 Tbsp plain Dannon® Oikos® Greek nonfat yogurt
Directions
  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 Dannon Oikos Greek nonfat yogurt and garnish with additional cinnamon, if desired