VEGETARIAN CHICKPEA CURRY
MAKES 4 SERVINGS. HALF RECIPE FOR 2 SERVINGS.
1 head cauliflower, cut into bite size florets
Salt and Pepper
1/2 tsp crushed red pepper
3 tbs oil
1 onion, chopped
4 cloves garlic, minced
2 tbs peeled minced ginger
2 cups vegetable broth
13.6 oz can coconut milk
2 tbs red curry paste
1 tsp soy sauce
1 bunch kale, stemmed, chopped
15 oz can chickpeas, drained
1 tbs cornstarch
1/4 cup chopped parsley
Heat oven to 400 degrees. Place cauliflower on a baking sheet, toss with salt, pepper, red pepper and 2 tbs oil. Bake until browned 30 min. *Warm 1 tbs oil in a skillet. Cook onions until soft. Mix in garlic and ginger, cook 30 seconds. Stir in broth, coconut milk, paste, soy sauce, kale, chickpeas and cauliflower. Bring to a simmer. Cook until kale wilts. *Mix 1 tbs water and cornstarch. Stir into curry, cook 2 min. Add parsley. SERVE & ENJOY...
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