Whole Food, Plant-Based Recipe Cauliflower Chickpea Curry

Recipe courtesy of Daniel Shuman

Ingredients

  • 4 T mild curry paste

  • 1 24-oz bag frozen cauliflower, or 1 fresh head, florets removed and lightly steamed
  • 1 can chickpeas, drained
  • 1 cup coconut milk or other plant milk
  • 1 large handful fresh cilantro, chopped
  • Juice of 1 lime

Instructions

1. If using frozen cauliflower, let it thaw.
2. Heat a large nonstick skillet over medium heat.
3. Add curry paste and cook for a minute or two.
4. Add cauliflower and chickpeas. Toss to coat the cauliflower in the curry paste.
5. Add coconut milk, lime juice, and half of the cilantro. Lower heat and simmer until the liquid reduces by half, and cauliflower turns golden red color.
6. Sprinkle remaining cilantro on top.
7. Serve immediately, or store in the fridge for up to a week.