Cauliflower, Potato and Chickpea Curry
1/2 head cauliflower, separated into small florets
1 medium potato, diced
1 (14 ounce) can chickpeas, drained and rinsed
3/4 cup coconut milk
1 cup apple sauce, optional
1 teaspoon cumin
1 teaspoon curry
1 teaspoon thyme
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 small to medium onion, chopped
2 bulbs garlic, minced
1/2" piece ginger, minced
cilantro, optional, to garnish
1. Boil water, and steam or boil the potato and cauliflower.
2. Set crock pot to low and add the chickpeas, spices, coconut milk, applesauce, and steamed potato and cauliflower.
3. Saute the onion for 5 minutes, or until translucent. Add the garlic and ginger and cook for 2 minutes. Add this mixture to the crock pot.
4. You can eat this right away, but I let mine sit in the crock pot for hours. Garnish with cilantro, if desired.
Serve over rice or by itself.
Source of recipe: This recipe was on the treehugger website titled Cauliflower And Chickpea Curry. www.treehugger.com
SO HOW'D IT GO?
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Enjoyed it.
This recipe was GREAT, but it seemed like there was something missing when it was ready. I added a dash of lemon juice and it was DELICIOUS!!! No rice, we ate it straight up!
I had this for dinner tonight with a few small changes. I used light coconut milk and added carrots, a dash of cinammon, and a bit more potato (it was the only dish my partner and I had for dinner, no added rice). And...I just knew something was missing but I just couldnt quite figure it out until I went to review this recipe and realized I forgot to add the chickpeas! Man I need to get some sleep at night. Still it was wonderful!
Very tasty! I ate it without even adding salt (which is unusual for me.) Next time I think I might add some green peas or bell peppers for more color and flavor.
This was SO yummy! Just had it tonight, we ate it served over quinoa. Thanks so much for the recipe - I'll definitely make this on a regular basis! :)