Curry On, Cauliflower: One-Pot Chickpea Curry

Grab this

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 medium cauliflower, cut into small florets (about 5 cups)
• 3 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 can (398 mL) chickpeas, drained and rinsed
• 1 can (398 mL) diced tomatoes
• 1 can (400 mL) light coconut milk
• 1 cup low-sodium vegetable broth
• 1/2 teaspoon fine salt
• 1 cup frozen green peas
• 2 tablespoons fresh lime juice
• 3 cups cooked couscous, for serving
• 1/4 cup chopped fresh cilantro, optional

Do this

1. Heat the olive oil in a large deep skillet or pot over medium-high heat. Add the cauliflower and cook for 5 to 6 minutes, stirring occasionally, until a few edges are golden.
2. Add the onion and cook for 4 minutes, until it begins to soften. Stir in the garlic, ginger, curry powder and cumin; cook for 30 seconds, just until fragrant.
3. Add the chickpeas, diced tomatoes, coconut milk, vegetable broth and salt. Stir well, bring to a gentle simmer, then reduce the heat to medium-low.
4. Simmer uncovered for 14 to 16 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened slightly.
5. Stir in the frozen peas and cook for 3 minutes. Remove from the heat and stir in the lime juice. Taste and add a small pinch of salt if needed.
6. Divide the warm couscous among four bowls, spoon the curry alongside or over top, and finish with cilantro if using.