Chickpea and Cauliflower Curry

Technically the International Year of Pulses was so last year and is over and done with for 2017. But I love them so much I think every year should be the International Year of Pulses. They are so easy to use, making dinner a snap. They are quick cooking (hello dinner ready in under 30 minutes!) They are extremely nutritious: high in fibre, rich in protein, potassium, iron, and folate. They are gluten-free. They are versatile- you can throw them into just about any dish, which I usually do. They are economical for those of us on a budget. AND they are a sustainable crop; they have a low carbon footprint, can be grown in just about any environment (drought resistant and frost hardy). They are water efficient, requiring little to no irrigation. They enrich the soil in which they grow. What's not to love really?!

Ok, ok,  I will now get down from my soap box and get to the main bit, which is...this extremely tasty and nutritious Chickpea and Cauliflower Curry (which you can find, along with other yummy recipes at Pulsepledge.com or Pulse Canada.) If you follow the blog at all, then you are aware that I am always trying to find quick, delicious, vegetarian dishes to make for week day dinners ( I am too tired to be fussing around with fancy meals...gotta get to bed before 7 pm you know!) Here is another recipe that has made the cut. There is barely any chopping (a skill that I have yet to master despite all my attempts.) All it basically requires is one skillet (yippee) and the ability to throw everything in, stir, simmer and serve. I think we can all handle this...if not, well then I just don't know what to say. I did make a few minor adjustments to the recipe: I didn't add in any sugar (I think I get enough during the day, I don't need to add any extra to my butt), and I never measure the salt, just a pinch or to taste. You can adjust the amount of cayenne pepper to what you are comfortable with. I found it a bit spicy at first, but then I think my taste buds just gave up and didn't mind the heat as much (the next time I ate it I thought the heat was bang on, so do with that what you will.) Any leftovers you have you can split up into containers, freeze and use for more co-worker envying lunches.  So now not only do you have another amazing recipe to add to your mid-week repertoire, you also have some fun Pulse facts that you can impress all your friends with (?) There will be a quiz at the end of this blog. Kidding. I'm far too lazy for that.

Cheers from Bistro 164!

Chickpea and Cauliflower Curry

from Pulsepledge.com

Skill Level: Super duper easy

Prep time: 5 minutes

Cook time: 25 minutes

Makes: 8 servings (lots of leftovers-hurray!)

Ingredients

3 tbsp canola oil

1 onion, diced

2 garlic cloves, minced

2 tbsp curry powder

1 tsp cinnamon

1 tsp paprika

1/4-1/2 tsp cayenne pepper

1 bay leaf

1 tsp ground ginger (I used a dollop of jarred ginger)

1-19 oz can of chickpeas, rinsed

1 small cauliflower, chopped up into bite-sized pieces

1 cup of frozen peas

3/4 cup low sodium vegetable broth

1- 14 oz can of coconut milk

salt to taste

10 sprigs of fresh cilantro, chopped

Directions

Heat oil in a large skillet over medium heat. Add in the onion and garlic and saute for about 5 minutes or so, until the onion becomes translucent. Stir in the spices and cook for about 2 minutes, until the spices become fragrant. Add in the chickpeas, cauliflower and peas. Add in the veggie broth and the coconut milk. Bring to a boil then reduce to a simmer for 20-25 minutes, until the veggies are fork tender. Remove the bay leaf. Plate and garnish with the cilantro. Add a dollop of yogourt to make your dish extra fancy... and to help with the heat if you added too much cayenne (it happens.)