Ingredients
-
3
-
4 - 5
-
1
-
1
-
1
-
1/4
-
1 1/2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Coconut Curry With Cauliflower, Carrots, & Chickpeas,From Perry’s Plate,Very flavorful and filling – these veggies are my favorites and we love chickpeas as well. The curry sauce was delicious as well. This dish made a wonderful meal. Served over rice.,Delicious! I added chicken. It came out great. I just took out the veggies after they started to cook before adding the curry powder. Browned chopped chicken breast in the pan, added the curry powder, mixed in the veggies and cooked the rest according to the directions. The sauce was great. My family loved it.
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Steps
|
1
Done
|
In a Large Skillet Heat the Oil to Medium-High Heat. Add Sliced Carrots, Onions, and Cauliflower Pieces; Saute, Stirring Frequently, Until the Onions Become Translucent. |
|
2
Done
|
Stir in Curry Powder and Crushed Red Pepper Flakes (if Using), and Cook For 1 Minute. Add Broth, Chickpeas, and Salt; Bring to a Boil, Then Reduce Heat to Medium-Low, Cover, and Simmer For About 5 Minutes. |
|
3
Done
|
Add Coconut Milk and Lime Zest/Juice. Let It Simmer, Uncovered For a Couple of Minutes. Stir in Mint. |
|
4
Done
|
Serve on Hot Rice With Yogurt on Top. |
