Cauliflower Chickpea Curry

This Cauliflower Chickpea Curry is the best way to welcome in spring, after a long cold winter and it’s a recipe from my friend Shelby Kinnaird’s new book “The Diabetes Cookbook for Electric Pressure Cookers: Instant Healthy Meals for Managing Diabetes” – and I’m going to let you know now, this isn’t a book for diabetics, but for anyone that wants to eat healthier but still keep it quick and simple on a daily basis. 

Nothing makes me happier than when my friend write cookbooks. Cookbooks that are delicious and showcase what they are passionate about. “The Diabetes Cookbook for Electric Pressure Cookers: Instant Healthy Meals for Managing Diabetes” is the perfect book not only for those diabetics in your life, but for your every day life without diabetics, it a delicious and healthy way to eat, and the book also includes:

• EASY DIETARY GUIDELINES―Guesswork is eliminated and you’ll learn how the EPC helps you stay the course.
• EPC 101―Step-by-step instructions and tips for using the multifunctional settings help you master the EPC.
• 80 QUICK & HEALTHY RECIPES―All the recipes in this diabetes cookbook require no

To purchase this cookbook, head over to Amazon by clicking on the title: “The Diabetes Cookbook for Electric Pressure Cookers: Instant Healthy Meals for Managing Diabetes“, I’m sure you’re going to love it as much as I did. I’ve already got a running list of recipes I want to try next: Smoked Salmon and Asparagus Quiche Cups, Coffee-Steamed Carrots, Balsamic Pork Tenderloin with Raisins, Chipotle Black Bean Brownies, and Marinara Sauce with Red Lentils. The book is packed tot he brim with delicious recipes that will have both the diabetics and non-diabetics in your life drooling!

Cauliflower Chickpea Curry

The first time I tried this recipe, I used a frozen cauliflower-carrot-broccoli combination, and the broccoli got way overcooked. Since most frozen vegetable mixtures contain broccoli, I went with a bag of cauliflower and a bag of carrots instead. The list of ingredients may look long, but the dish comes together without much hands-on time.

Print Recipe

Prep Time:12 minutes mins

Cook Time:1 hour hr 18 minutes mins

Total Time:1 hour hr 30 minutes mins

Ingredients

• 2 tablespoons avocado oil
• 1 medium onion chopped
• 1 ½ tablespoons minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1 ½ tablespoons Garam Masala
• 1 teaspoon ground turmeric
• 1 ⁄2 teaspoon kosher salt
• 1 tablespoon tomato paste
• 1 cup Vegetable Broth or water
• 1 cup light coconut milk
• 1 15-ounce can diced tomatoes
• 1 15-ounce bag frozen cauliflower florets
• 1 15-ounce bag frozen carrots
• 1 ½ cups Salt-Free Chickpeas
• 2 cups baby spinach optional
• 2 tablespoons chopped fresh cilantro optional
• Lime wedges for serving

Instructions

• Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
• Sauté the onion for 3 to 5 minutes, until it begins to soften.
• Add the garlic, ginger, garam masala, turmeric, salt, and tomato paste. Stir for a minute or two until fragrant, then hit Cancel.
• Stir in the broth, coconut milk, tomatoes and their juices, cauliflower, and carrots.
• Close and lock the lid of the pressure cooker. Set the valve to sealing.
• Cook on high pressure for 3 minutes.
• When the cooking is complete, hit Cancel and allow the pressure to release naturally.
• Once the pin drops, unlock and remove the lid.
• Stir in the chickpeas and spinach (if using). Replace the lid for about 5 minutes or until the chickpeas warm up and the spinach wilts.
• Garnish with cilantro (if using) and serve with a squeeze of fresh lime juice.

Servings: 8 servings

Author: Shelby Kinnaird