When I visited our friend Jeanette in LA recently, I had a curried garbanzo dish at Vibe, which left me wanting all of the flavors once I returned home.
So, I started working. Made things easy. It takes 30 minutes and one pot for this dish to be made. This dish is stripped down to its essentials but still has a lot of flavor! Let’s cook, friends.
Yellow Curry: Origins
The yellow curry is a Thai curry that has Indian influences. It usually includes spices like turmeric, cumin, and coriander.
Turmeric gives yellow curry its vibrant color. This magical spice has been used in India since nearly 4,000 BC and has become popular around the world due to its many medicinal benefits.
How to make chickpea cauliflower curry
Start with a sauteed shallot and garlic. Add serrano pepper. We then add the ultimate flavor punch, red curry paste. What a feast! Swoon.
We then add coconut milk to give it a creamy texture and sweetness. We added coconut aminos or Tamari and turmeric to the recipe for an even deeper flavor.
This dish is made with chickpeas and cauliflower, both chopped up. They are cooked until tender. That’s it! It’s time to eat!
Ingredients
CURRY
- Water (or coconut oil), two tablespoons
- 13 cup chopped shallot
- Four cloves of garlic (minced).
- 2 Tbsp fresh ginger (minced)
- Serrano pepper, small (seeds removed and finely chopped/omit if you want less spice).
- Use Thai Kitchen or Thai Tru, or adjust the spice level to your preference.
- 2 cups coconut milk in a can (substitute full-fat for a richer, creamier dish)
- 1 tsp of ground turmeric
- 1 Tbsp. maple syrup*
- 2 tbsp Coconut aminos plus additional to taste
- 1 cup chopped cauliflower
- 1 1/4 cups cooked chickpeas*, rinsed and drained
SALAD optional
- Cauliflower rice, quinoa, or rice*
- Greens
- Cilantro
- Red onion
- Lime wedges
- Sesame seeds
- Avocado
Instructions
- On medium heat, warm a large pot or metal skillet with a cast-iron rim. Once the coconut oil or water is hot, add shallots, garlic, ginger, and serrano. Stir frequently and sauté for 2 to 3 minutes.
- Stir in curry paste. Start with the smallest amount suggested and add more if necessary. Cook for another 2 minutes. Stir in coconut milk, turmeric, maple sugar, or coconut syrup (optional), Coconut aminos (or Tamari), and coconut aminos. Bring to a boil over medium heat.
- Add chickpeas to the simmering mixture and reduce heat slightly. The heat should be low to medium.
- Cover the pan and cook it for 10 to 15 minutes. Stir occasionally. This will soften and flavor the chickpeas. Reduce heat to simmer.
- Taste the broth and adjust its flavor as necessary. We added coconut aminos to add saltiness and sweetness, turmeric for earthiness, as well as more coconut sugar. Add more curry paste to intensify the flavor and spice. Do not be afraid to season this curry – it should be incredibly flavorful.
- Serve over rice, quinoa gr,eens, or as-is. Garnish as desired with sesame seeds or other toppings, such as cilantro, lime, or diced red onions (optional).
- Keep leftovers in your refrigerator for up to five days or in your freezer for up to one month. Reheat the pieces on the stovetop. If it needs additional moisture, add more coconut milk.
