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Chickpea Curry

by wiki
12 April, 2019
in Vegan
0
Chickpea Curry

Author Notes:

This flavorful curry comes together quickly with little work, providing a nutritious and allergy-friendly alternative to take-out. It’s free of gluten and the most common allergens, including peanut, tree nut, milk, egg, wheat, soy, and seafood. Serve it with steamed brown rice and a crisp green salad on the side. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/allergy-friendly-chickpea-curry
—Healthline

Serves: 4

Ingredients

  • 1

    tablespoon vegetable oil
  • 1

    medium yellow one, peeled and chopped
  • 1

    garlic cloves, peeled and minced
  • 1-inch

    pieces fresh ginger, finely chopped
  • 1 3-inch

    cinnamon stick (or 1/2 tsp ground cinnamon)
  • 1.5

    teaspoons ground cumin
  • 1.5

    teaspoons ground coriander
  • 1

    28-ounce can chopped tomatoes
  • 1

    medium head cauliflower, washed, trimmed, and cut into florets
  • 1

    lemon, cut into wedges

Directions

  1. Heat a large pot over medium-high heat. Add the vegetable oil. When the oil is hot, add the onion and sauté until tender and golden (about five minutes), stirring occasionally. Add the garlic, ginger, cinnamon, cumin, coriander, and chile flakes and sauté until fragrant (about 30 seconds), stirring frequently to prevent burning.
  2. Add the chickpeas and tomatoes. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
  3. Add the cauliflower. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for five minutes or until the cauliflower is tender.
  4. Serve with lemon wedges on the side.
  • This recipe was entered in the contest for Your Best One-Pot Meal
  • This recipe was entered in the contest for Your Best Middle Eastern Recipe
  • This recipe was entered in the contest for Your Best Recipe with Beans
  • Chickpea Curry

    Photo by www.healthline.com

    0
    Tags: BeansEggPotRicesaladSeafoodtomatoesVegetabl
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