Garbanzos dorados y coliflor al curry

Ingredientes

• 1 large cauliflower*, cut into florets
• 1 tbsp oil
• 2 tsp curry powder*
• 1/2 tsp salt
• 1 tsp coconut oil
• 1/2 large onion, diced (~1/2 cup)
• 2 cloves garlic, minced
• 1 serrano pepper, seeded for less heat, minced
• 2 tsp curry powder*
• 1/2 tsp turmeric
• 1/4 tsp paprika
• 1/8 tsp cinnamon
• 3 cups (28 oz can) chickpeas, rinsed
• 1 1/2 cups (15 oz can) coconut milk
• 1 tsp salt, or to taste
• freshly ground black pepper
• 2 tbsp freshly squeezed lemon or lime juice, or to taste*
• basmati rice, for serving

Preparación

1. 1

   Preheat the oven to 425 ºF and line...: Preheat the oven to 425 ºF and line a large rimmed baking sheet with parchment.

2. 2

   Toss cauliflower with oil, curry powder, and salt....: Toss cauliflower with oil, curry powder, and salt. Spread out in an even layer in the baking sheet.

3. 3

   Bake for 15 minutes, stir, then bake an...: Bake for 15 minutes, stir, then bake an additional 10-15 minutes until cauliflower is tender and lightly browned in spots.Set aside.

4. 4

   Heat a heavy bottomed pot over medium heat....: Heat a heavy bottomed pot over medium heat. Melt the coconut oil, then add the onion. Cook for about 5 minutes until softened and lightly browned.

5. 5

   Add the garlic and chili to the pot,...: Add the garlic and chili to the pot, and let cook for about 30 seconds. Add the spices and chickpeas, then stir to coat.

6. 6

   Pour in the coconut milk, stirring, and bring...: Pour in the coconut milk, stirring, and bring it to a simmer. Simmer partially covered for 12-15 minutes, stirring occasionally, until thickened and chickpeas have softened. Turn off the heat, add the lemon or lime juice, then taste and adjust for seasoning.

7. 7

   Serve the chickpeas and cauliflower with some basmati...: Serve the chickpeas and cauliflower with some basmati rice and extra citrus.