For the November Fresh Food Box, the Peer Health Educators on the Healthy Eating team are preparing Thai-inspired cauliflower and chickpeas curry, yum! 😋 Find the recipe below!
Adapted from the Modern Proper and Rachel Cooks.
Ingredients
In your FFB, you will find:
Spice bag containing:
Bay leaf
Ginger powder
Curry powder
Cinnamon
Cayenne pepper
Cumin
Olive oil (1 tbsp)
Half a head of cauliflower
4 cloves garlic
Tomato
Yellow onion
Sweet potato
Can of chickpeas
Can of coconut milk
1.5 cups of white basmati rice
To taste: salt and lime/lemon juice.
Instructions
Heat olive oil in a pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and spice bag and cook until fragrant, about 1 minute.
Very finely chop the tomato and add to pan.
Increase the heat to high and stir in the coconut milk. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot).
If you don't have a blender, feel free to skip this step.
Peel sweet potato and cut into small-medium cubes. Cut the cauliflower into small florets.
Bring the curry to a boil over high heat. Add the cauliflower, chickpeas and potatoes.
Return the heat to low, and simmer until fork tender, about 20-25 minutes. Season to taste with salt and a squeeze of lemon.
While pot is simmering, cook the rice by:
Adding 3 cups water to 1.5 cups of rice (2 to 1 ratio). Add salt to taste.
Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
Simmer until water is completely absorbed and rice is tender – about 15-25 minutes. Drain off any excess water if there is any (there shouldn’t be).
Serve curry over rice. Garnish with cilantro (optional).
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