Growing up, curry was a staple in our home. In my book, it can be made anytime and enjoyed for lunch or dinner. I have vibrant memories of visiting my grandmother in Trinidad and devouring roti filled with curry chana (chickpeas), pumpkin, curry goat and my favorite pepper sauce. I love this dish because it's reminiscent of my family. It's a fiber-filled combination of cauliflower and chickpeas. Both curry and turmeric are loved for their antioxidant and anti-inflammatory capabilities. On the whole, curries are incredibly flavorful and can be customized to include any proteins and veggies that you like.
- 1 tablespoon sunflower seed oil
- 4 tablespoons curry powder
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1/4 cup low-sodium vegetable broth
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 head cauliflower, chopped
- 1 (15.5-ounce) can low-sodium chickpeas, rinsed
- grains and greens of your choosing, for serving
1. Heat oil in a heavy bottomed pot or cast-iron skillet over medium-low heat.
2. Add curry, cumin and turmeric and cook, stirring often, taking care not to burn the curry.
3. Add broth, garlic and onion and cook for 5 minutes, until translucent.
4. Add cauliflower and cook for 10 minutes, adding additional broth as needed.
5. Add chickpeas and cook for an additional 5-7 minutes, covered.
6. Serve with grain of your choice and a heaping pile of greens.