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Chickpea and Cauliflower Curry

January 3, 2011

By Brianne Harrison

A hearty, spicy curry dish is just the thing for a cold winter night (or lunch—it reheats well!). This one takes a much-maligned vegetable, the cauliflower, and pairs it with chickpeas in a creamy spiced sauce that can be easily adjusted to cater to all sorts of tastes.

 

Chickpea and Cauliflower Curry

1 yellow onion, chopped

3 cloves garlic, chopped

1 2-inch piece of fresh ginger, diced

5 tsp curry powder, or to taste

1 medium head cauliflower, chopped into florets

2-15 ½-ounce cans chickpeas, drained and rinsed

1 14-oz can unsweetened coconut milk

Diced jalapenos or other hot peppers (optional)

½ cup fresh cilantro

Cooked brown rice for serving

 

Heat vegetable oil in a pan over medium heat. Add the onion and sauté until golden, about 8 minutes. Add the curry powder, garlic, and ginger and cook, stirring, for about 20-30 seconds, until the curry starts to become fragrant. Add the cauliflower and chickpeas and toss. Cook for one minute. Stir in the coconut milk and hot peppers, if you’re using them. Reduce the heat to low, cover, and simmer until the cauliflower is tender and the liquid has thickened, about 15 minutes. If the liquid hasn’t thickened, remove the lid, raise the heat, and boil for another minute or two. Taste and adjust seasoning. Sprinkle with cilantro and serve over hot brown rice.

 

Healthy Roundup

Chickpeas are a good source of folic acid, fiber, manganese, and protein as well as minerals such as iron, copper, zinc, and magnesium. Thanks to their high fiber content, they help lower cholesterol and improve blood sugar levels. They’re also an excellent source of molybdenum, a trace mineral that helps the body detoxify sulfites, preservatives commonly found in wine and luncheon meats.

Cauliflower contains antioxidants, allicin, which can improve heart health and reduce the risk of stroke, as well as selenium, a chemical that works with Vitamin C to strengthen the immune system. The vegetable is also high in fiber, folate, and indole-3-carbinol, a substance that can help prevent breast cancer.

Certain ingredients in curry powder may fight Alzheimer’s by preventing the development of the disease’s signature amyloid brain plaques, according to a study.

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