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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
I chose cauliflower because it’s large and with one, I have a dish for some days. But it’s also a “light” and healthy vegetable with few flavor, all the spices stand out and it’s a pure pleasure. —Tasty and Frenchy
Ingredients
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1 cup
cauliflower
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15 ounces
chickpeas
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1
onion
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1 teaspoon
garlic powder
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1 teaspoon
cumin powder
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1 tablespoon
curry powder
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13 ounces
coconut milk
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1 handful
cilantro
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3 tablespoons
olive oil
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salt and pepper
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15 ounces
petite diced tomatoes
Directions
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Chop the onion in small pieces. Rinse the cauliflower and cut it in pieces. Drain and rinse the chickpeas.
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In a big saucepan, add the olive oil on medium heat. Add the onion, garlic powder, curry powder, cumin powder and sauté for 5 minutes by mixing. Add the cauliflower and stir. Sauté for 5 minutes.
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Add the tomato sauce, chickpeas and coconut milk. Salt and pepper and mix regularly. Let cook for 20 minutes or until de cauliflower is well cooked. If it's a little longer, do no hesitate to add some water.
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Serve with rice, quinoa or whatever you want!
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