Chickpea and Cauliflower Curry

  • Yield: servings


1teaspoon grapeseed oil
1/4cup coarsely chopped onion
1/2cup water
1/2cup canned chickpeas, rinsed and drained
1/2cup coarsely chopped cauliflower florets
1/4cup baby carrots, cut into rounds
1tablespoon dried currants or raisins
1teaspoon ground cinnamon
1/4teaspoon curry powder
1/8teaspoon ground turmeric
1tablespoon light unsweetened coconut milk
2tablespoons plain Greek nonfat yogurt


  1. Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened. Reduce the heat to low.
  2. Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.
  3. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
  4. Season with salt and freshly ground black pepper to taste. Serve topped with plain Greek nonfat yogurt and garnish with additional cinnamon, if desired


Recipe courtesy of Keri Glassman