C+C Turmeric Curry

C+C= Chickpea and Cauliflower! Try this flavorful plant-based dish from our partners at Frontier Co-Op! 

Makes 2-4 Servings with a Total Cook Time of 45 minutes. 

Ingredients:

• 4 cloves garlic, chopped
• 1 red onion, chopped
• 1 (1-inch) knob ginger root, peeled and chopped
• 3 tablespoons olive oil
• 2 Bay Leaves
• 2 teaspoons turmeric 
• 1 teaspoon cayenne
• 1 tablespoon coriander  
• 4 teaspoons cumin 
• 1/2 teaspoon black pepper 
• 1 can (14.5 ounces) crushed tomatoes
• 1 head cauliflower, cut into medium florets
• 2 cans (13.5 ounces each) full-fat coconut milk
• Kosher salt, as needed
• 2 cans (15.5 ounces each) chickpeas, drained and rinsed
• 1 lime, juiced
• Fresh cilantro, for garnish
• Lime wedge, to serve
• Steamed rice, to serve

 Directions:

1. Into a food processor, add garlic, onion and ginger, and process until coarsely chopped.
2. In a large, heavy-bottomed pot, heat oil over medium heat. Add bay leaves and sauté for 15 seconds. Add chopped garlic, onion and ginger and sauté for about 8 minutes, until lightly golden brown.
3. Add turmeric, cayenne, coriander, cumin and black pepper and sauté for about 3 minutes, then add crushed tomatoes and stir to mix well.
4. Simmer over medium heat for about 5 minutes until oil separates and paste is brown. Use a wooden spoon to scrape any brown bits off bottom of pot.
5. Reduce heat to low and add cauliflower, coconut milk and kosher salt to taste. Stir to combine. Cover and simmer for 10 minutes.
6. Add chickpeas and cook, uncovered, for 5 minutes. Mix everything to incorporate well.
7. Remove from heat, add lime juice and garnish with cilantro. Serve with steamed rice.

Hopefully you love this dish!

Be sure to check out some of our products we carry from this amazing, Iowa company in our store in Winterset!