Author Notes
This flavorful curry comes together quickly with little work, providing a nutritious and allergy-friendly alternative to take-out. It’s free of gluten and the most common allergens, including peanut, tree nut, milk, egg, wheat, soy, and seafood. Serve it with steamed brown rice and a crisp green salad on the side. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/allergy-friendly-chickpea-curry —Healthline
Ingredients
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1 tablespoon
vegetable oil
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1
medium yellow one, peeled and chopped
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1
garlic cloves, peeled and minced
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1-inch pieces
fresh ginger, finely chopped
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1 3-inch
cinnamon stick (or 1/2 tsp ground cinnamon)
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1.5 teaspoons
ground cumin
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1.5 teaspoons
ground coriander
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1
28-ounce can chopped tomatoes
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1
medium head cauliflower, washed, trimmed, and cut into florets
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1
lemon, cut into wedges
Directions
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Heat a large pot over medium-high heat. Add the vegetable oil. When the oil is hot, add the onion and sauté until tender and golden (about five minutes), stirring occasionally. Add the garlic, ginger, cinnamon, cumin, coriander, and chile flakes and sauté until fragrant (about 30 seconds), stirring frequently to prevent burning.
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Add the chickpeas and tomatoes. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
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Add the cauliflower. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for five minutes or until the cauliflower is tender.
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Serve with lemon wedges on the side.
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