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Coconut Curry With Cauliflower

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Ingredients

Adjust Servings:
3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
4 - 5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head cauliflower, trimmed and cut into 1-inch florets
1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
1 1/2 cups vegetables or 1 1/2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1/2 teaspoon salt
1 (15 ounce) can coconut milk
zest and juice from one lime
2 tablespoons chopped of fresh mint (optional)

Nutritional information

441.6
Calories
146 g
Calories From Fat
16.2 g
Total Fat
14.1 g
Saturated Fat
0 mg
Cholesterol
510.3 mg
Sodium
70.3 g
Carbs
8.8 g
Dietary Fiber
44.2 g
Sugars
8.1 g
Protein
291g
Serving Size

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Coconut Curry With Cauliflower

Features:
    Cuisine:

    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.

    • 42 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Dylan Elliott

    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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