-
Prep time
15 minutes
-
Cook time
30 minutes
-
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
Continue After Advertisement
Ingredients
-
1 cup
cauliflower
-
15 ounces
chickpeas
-
1
onion
-
1 teaspoon
garlic powder
-
1 teaspoon
cumin powder
-
1 tablespoon
curry powder
-
13 ounces
coconut milk
-
1 handful
cilantro
-
3 tablespoons
olive oil
-
salt and pepper
-
15 ounces
petite diced tomatoes
Directions
-
Chop the onion in small pieces. Rinse the cauliflower and cut it in pieces. Drain and rinse the chickpeas.
-
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.
-
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.
-
Serve with rice, quinoa or whatever you want!
See what other Food52ers are saying.