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1-Pot Yellow Chickpea Cauliflower Curry 💛 by @minimalistbaker
2 Tbsp water (or coconut oil)
1/3 cup shallot (chopped)
4 cloves garlic (minced)
2 Tbsp fresh ginger (minced)
1 small serrano pepper (seeds removed, finely chopped // omit for less spice)
3-4 Tbsp red or yellow curry paste*(Thai Kitchen or Thai True brands // adjust to preferred spice level)
2 cups light coconut milk (canned // sub full-fat for richer, creamier curry)
1 tsp ground turmeric
1 Tbsp maple syrup* (plus more to taste)
2 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free), plus more to taste
1 cup cauliflower (chopped)
1 1/4 cup cooked chickpeas* (rinsed & drained)
Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 mins more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), & stir. Bring to a simmer over medium heat.
Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer - lower heat if boiling.
Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional). Enjoy! 😊
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