Cauliflower and Chickpea Curry with Brown Rice Noodles.
Ingredients
- 2-3 tablespoons avocado oil
- 1 medium sweet onion
- 4 cloves garlic minced
- 2 tablespoons yellow curry powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ ground turmeric
- salt and pepper to taste
- 1 head cauliflower florets or frozen cauliflower
- 2 14.5 oz can chickpeas garbanzo beans, drained and rinsed you can also pressure cook the beans from scratch
- 2 cans full- fat coconut milk preferably with "no guar gum"
- 1- 1½ cups vegetable broth, or chicken bone broth
- 2 tablespoons coconut sugar or maple syrup
- ½ cup organic raisins
- 8 oz box organic brown rice pad Thai noodles any rice noodle will work or just substitute cooked brown rice.
For serving
- lime wedges, chopped cilantro
Instructions
Cook the noodles
- Cook the noodles according to package directions. Strain the noodles and rinse them until cold water. Set aside.
Make the curry
- In a large pot over medium heat, add the avocado oil and onion. Sauté for 5 minutes, until the onion has begun to soften. Next add in the garlic and all the spices: curry powder, chili powder, cumin, turmeric, salt, and pepper. Sate for 2-3 more minutes. If the spices start to dry out - add a splash of water or broth.
- Add the cauliflower, chickpeas that have been drained and rinsed, coconut milk, broth, and coconut sugar to the pot. Stir well. Simmer covered over medium low heat for 15-20 minutes.
- Once the curry has cooked, add the raisins in and allow them to plump up for about 5 minutes.
- Place some of the brown rice noodles in the bottom of the bowl. Next, top with plenty of curry, and garnish with freshly chopped cilantro and a lime wedge for squeezing. *Noodles and curry are best stored separately.*