Warming curry spices combine with protein-packed chickpeas and nutritious cauliflower for a delicious dish that’s perfect on a chilly day. Bonus – you only need one pot!
When I was younger, I couldn’t STAND cauliflower.
My parents would boil the hell out of some cauliflower florets and serve them to my brother and I, an unseasoned pile of mush, alongside some sort of overcooked* meat product. An altogether unpleasant experience, as you can imagine.
*My dad is notorious for ignoring kitchen timers in favor of finishing an episode of whatever crime drama he’s obsessing over that week. It was a rough childhood.
For years I shied away from the ‘bland’ white veggie, unless served alongside a particularly delicious dip on a crudité platter – because we all know that the dip is the best part! However, upon my recent foray into veganism, I’ve found cauliflower to be an incredibly versatile ingredient. From reducing the carb content of mashed potatoes, to lightening up a pizza crust, to serving as a convincing stand-in for rice, the applications are endless! As are the health benefits – let’s look at the facts:
- Full of anti-inflammatory compounds to keep you healthy and clear your skin
- Packed with nutrients – just one serving has 77% of your daily Vitamin K needs!
- A great source of Sulforaphane (big word) that improves your digestion, has been shown to fight cancer, and improves blood pressure and kidney function
- Contains Choline, which improves brain function
^^^All this and more from one little, humble, albino tree-like veggie! Who would have guessed??
Then, when you add ingredients like chickpeas, turmeric, and coconut milk, those benefits skyrocket. This curry is a superfood if I’ve ever seen one!
So, if you spent your weekend guzzling margaritas (above left) and making questionable life choices (above right) like I did, this will cancel that right out. Or, at least that’s what I tell myself to help me sleep at night. Either way, it’s a delicious and easy dinner!
One-Pan Curried Cauliflower and Chickpeas
To make this recipe, you will need:
– 30 oz cooked chickpeas (2 cans, or you can soak them from dry)
– 1 14-oz can light coconut milk
– 14 oz water
– 1/4 cup dried apricots, quartered
– 1/4 cup sliced almonds, toasted at 350F for 5 minutes, or until golden brown
– 1 yellow onion, diced
– 1 head cauliflower
– 2 T olive oil
– 1 T curry powder
– 1/2 T turmeric
– 1 t black pepper
– Salt, to taste
First, bring a large pot of water to a boil. While it’s heating, chop your cauliflower into florets. Add the cauliflower to the boiling water with a pinch of salt and cook until fork-tender, about 10 minutes. Drain the cauliflower and transfer to a separate bowl.
Return the pot to the stove and turn the heat down to medium-high. Add olive oil to the pot, and sauté your diced onion with your curry powder, turmeric, and black pepper until translucent, about 10 minutes.
Once the onion is translucent, add the coconut milk, water, chickpeas, almonds, apricots, and cauliflower. Combine well and bring to a boil, then turn the heat down and let the mixture simmer for 20-25 minutes, until the flavors have melded and the liquid has begun to reduce.
That’s it! Serve over rice or alongside homemade garlic naan (recipe to come once I get the yeast to behave – this trial run was hard as a rock). Healthy, warm, easy, and quick! Perfect as a make-ahead meal for the week.
On another note, my skin is beginning to turn orange from the amount of turmeric I consume on a daily basis. Hey, you can never have enough superfoods?