Curried Coconut Cauliflower and Chickpeas
When I was a child, my mom used to make a curried cauliflower dish that was so simple, and yet so good. She had gotten it from a health food book, and I remember thinking that “healthy” meant lack of taste. Of course I was wrong; it was delicious, and now as an adult I appreciate healthy food. I have since made my own version of that dish, adding in bell peppers, and spinach for more veggies, and chickpeas for protein to become a complete meal. It is perfect for a cool night. Keep it as is or add rice. The best part is it comes together and dinner is on the table in less than 30 minutes.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a large non-stick pan, add the coconut oil, and heat over medium until hot, then add the garlic and red pepper flakes and sauté for a minute. Add the cauliflower and curry powder, and sauté for a minute more until fragrant then add the coconut milk, bell pepper and chickpeas, lower the heat slightly and cover and simmer about 10 minutes until the cauliflower is tender. Add the spinach and sea salt to taste, and stir until the spinach has wilted. Serve plain or with rice.
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- Allergen Friendly
- Heart Healthy
- Child Friendly