Advertisement

Coconut Chickpeas and Cauliflower

0

  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
Coconut Chickpeas and Cauliflower

Photo: Roberto Caruso

This addictive combination of flavours comes together to make a vegan main dish or a hearty side—and it’s all made in a single pot!

Ingredients

  • ¼ cup olive oil, divided

  • 4 cups small cauliflower florets, (about ½ head)

  • 1 onion, chopped

  • 2 tbsp chopped ginger

  • 2 tsp chopped garlic

  • 1 tbsp cumin

  • 1 tsp chili flakes

  • 1 (400 mL) can coconut milk

  • 1 (796 mL) can chickpeas, drained and rinsed well

  • ½ tsp salt

  • 3 cups baby spinach

  • 2 tbsp coarsely chopped cilantro

  • ¼ cup toasted coconut flakes

  • Naan, if desired

Instructions

  • Heat 3 tbsp of the olive oil in a large frying pan over high heat. Add cauliflower, turn heat to medium-high and sauté for 4 min or until browned and tender. Scrape into a bowl; set aside.

  • Add onion and remaining 1 tbsp oil to pan; sauté for 2 min or until onion is lightly browned and softened. Add ginger, garlic, cumin and chili flakes; sauté for 1 min or until fragrant. Add coconut milk; bring mixture to a boil. Simmer for 2 min. Add chickpeas; simmer for 3 min longer or until flavours are combined. Season with salt. Add spinach; stir until just wilted. Stir in reserved cauliflower. Serve sprinkled with chopped cilantro and toasted coconut, with a side of naan, if desired.


Photo by Roberto Caruso. 

This article was originally published on Apr 20, 2018

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

Advertisement
Advertisement
Advertisement
Advertisement