Meatless Monday: Cauliflower and Chickpea Curry

caulchickcurry5Hey! You should make your own curry! Seriously. Homemade curry is so easy to make. And fast! It’s not as easy or fast as prepared curry, but it’s easy and fast enough (and fun to make!), that it’s totally worth it. Plus, the smells. Making curry makes amazing warm, delicious, intoxicating smells fill your home. You want that. Also, fast. Totally weeknight-able. Once you nail a basic curry down, you can mix and match ingredients easily. Try other veggies, add a starchy potato, add a protein – whatever your fancy. In this case we were keeping it veg (actually this worked out to be vegan!), so I was trying to make it hearty and balanced. This little number here is where I ended up. So here you go.

* 1/2 a small sweet onion, chopped
* 2t minced garlic
* 1-2T olive oil
* 1 small head cauliflower, broken down into small florets and bits
* 15oz can chickpeas, drained and rinsed
* 15oz can coconut milk
* 1T curry powder
* 1t turmeric
* 3/4t salt
* 1/2t pepper
* 1/2-3/4lb fresh green beans, cut into about 1in pieces
* 6-7 large fresh basil leaves, chopped

In a large skillet, heat 1 tablespoon of olive oil over medium heat, then add the onion and garlic and cook just a few minutes until the aromatics begin to release. Add the cauliflower and cook, stirring frequently, for 4-5 minutes, allowing the cauliflower to begin to soften. Add more olive oil if the pan is too full or your concerned about sticking/burning.

Next, add the chickpeas, coconut milk, curry powder, turmeric, salt, and pepper. Stir well to combine everything. Reduce heat to medium-low to low, and simmer about 10 minutes.

Add the green beans and half the basil, stir, and simmer another 5 minutes.


Serve over rice and garnish with a bit of fresh basil.


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