A tasty diner of creamy, hearty vegetarian curry dish.
Serves 4
Preheat the oven to 425F (220C)
1 organic cauliflower, cut into bite-size florets
1 Tbs. (15 ml) olive oil
3 tsp. (15 g) curry powder (more to taste)
1 (13.5-ounce) (385 ml) can organic coconut milk
1 Tbs. (15 ml) organic lime juice
1 Tbs. (15 g) minced ginger
2 (15-ounce) (400 g) cans organic cooked chickpeas, drained and rinsed
1 organic red bell pepper, diced
1 1/2 cups (200 g) organic frozen peas
1/2 cup (65 g) organic raisins
options:
- 1 tsp. (5 g) ground coriander
- 1 organic sliced red onion
- 2 tsp. (10 ml) chile powder
- 4 sliced organic scallions
- cilantro or parsley for garnish
1. Place cauliflower in a baking dish. Toss with olive oil and 1 tsp. (5 g) curry powder.
2. Roast 15 minutes, until golden color.
3. In a small bowl, whisk coconut milk, lime juice, ginger, remaining curry powder, and any options.
4. Stir chicken, bell pepper, and coconut-curry sauce with the cauliflower.
5. Cook 10 minutes.
6. Stir in the peas and raisins.
7. Cook for 5 minutes, until the sauce is bubbling.
8. Serve chickpeas and vegetables with any extra sauce spooned over the top.
