QUICK CAULIFLOWER CURRY

SERVES 4 TO 6 PORTIONS

1 tbsp. coconut oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 tbsp. grated fresh ginger

1 tbsp. curry powder

2 tsp. garam masala

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground turmeric

1 medium (1-pound head cauliflower, broken into florets

227g (8oz) cremini mushrooms (or button mushrooms), sliced

One 425g (15 oz) can chickpeas, rinsed and drained

One 425g (15oz) can no-salt- added fire-roasted diced tomatoes

3 cups low-sodium vegetable broth

1 cup plain coconut yogurt (preferably unsweetened)

Salt and black pepper to taste

Chopped fresh cilantro, optional

Chopped cashews, optional (see Variation)

Cooked rice (or vegan bread)

NUTRITIONAL VALUES

Calories: 55kcal
Fat: 2.6g (2g S.Fat)
Carbs: 5.6g
Protein: 2.5g
Sugar: 1.5g
Sodium: 41mg

METHOD

In a large pot or Dutch oven, melt the coconut oil over medium heat. Sauté the onion, garlic, and ginger until the onion is just translucent. Cook until the curry powder, garam masala, coriander, cumin, and turmeric are fragrant, about 1 minute.

Bring the cauliflower, mushrooms, chickpeas, tomatoes and liquid, and broth to a boil. Reduce the heat to a low setting and cover. Cook for about 10 minutes, then remove the lid and continue to cook for another 5 minutes. Cook for a few minutes, stirring constantly, until the yogurt is heated through. Remove from the heat and season with salt and pepper.

If desired, garnish with chopped cilantro and/or cashews and serve with rice or bread. Refrigerate leftovers in an airtight container for 4 to 5 days.

VARIATIONS

To make it nut-free, substitute pepitas (pumpkin seeds) or sesame seeds for the cashews.