• Contact Me
  • Press & Media
  • Privacy Policy
  • About Marnely
  • Work with Me

Cooking with Books

  • Home
  • All Recipes
  • Travel
  • Martha’s Vineyard
  • #BeautyForFoodies
  • Contact Me
You are here: Home / main dishes / Cauliflower Chickpea Curry

main dishes

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. 

Chickpea Curry Cookbook-1

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
Cauliflower Chickpea Curry pic

Photo Credit: Nadine Greeff

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!

Chickpea Curry Cookbook-2

5.0 from 1 reviews
Save Print
Cauliflower Chickpea Curry
Author: Shelby Kinnaird
Recipe type: Soup
Cuisine: Indian
Prep time:  12 mins
Cook time:  1 hour 18 mins
Total time:  1 hour 30 mins
Serves: 8 servings
 
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.
Ingredients
  • 2 tablespoons avocado oil
  • 1 medium onion, chopped
  • 1½ tablespoons minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1½ 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
  • 1½ cups Salt-Free Chickpeas
  • 2 cups baby spinach (optional)
  • 2 tablespoons chopped fresh cilantro (optional)
  • Lime wedges, for serving
Instructions
  1. Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
  2. Sauté the onion for 3 to 5 minutes, until it begins to soften.
  3. Add the garlic, ginger, garam masala, turmeric, salt, and tomato paste. Stir for a minute or two until fragrant, then hit Cancel.
  4. Stir in the broth, coconut milk, tomatoes and their juices, cauliflower, and carrots.
  5. Close and lock the lid of the pressure cooker. Set the valve to sealing.
  6. Cook on high pressure for 3 minutes.
  7. When the cooking is complete, hit Cancel and allow the pressure to release naturally.
  8. Once the pin drops, unlock and remove the lid.
  9. 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.
  10. Garnish with cilantro (if using) and serve with a squeeze of fresh lime juice.
3.5.3208

Diabetes_banners_FB


5 Comments

« Co-Creating a Mocktail at the Fairmont Copley Plaza in Boston
Foodie Travel Guide to Lisbon, Portugal »

Comments

  1. distributor boiler says

    November 18, 2020 at 5:09 am

    he first time I tried this recipe, I used a frozen cauliflower-carrot-broccoli combination, and the broccoli got way overcooked.

    Reply
  2. Brian says

    March 26, 2019 at 4:37 am

    Would definitely check out the book!
    Thanks for the share.

    Reply
  3. Peter Kovalski says

    March 15, 2019 at 7:30 am

    I tried the Indian food called “BHINDI” once. Loved it! Will surely try this recipe.

    Thanks!

    Reply
  4. Shelby | Diabetic Foodie says

    March 14, 2019 at 7:23 am

    Marnely – Thanks so much for sharing and for your kind words about the book. I miss working with you!

    Reply
  5. Olga @ MangoTomato says

    March 13, 2019 at 10:12 am

    Love the Indian flavors of the recipe. Planning on trying with raw vegetables instead of frozen and full fat coconut milk 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Facebook
Instagram
Pinterest
Twitter

Get free recipes sent to your email, CLICK HERE.

About MeWelcome to Cooking with Books, where we'll discover the joy of cooking, eating, and traveling together! More about Marnely...

Popular Posts

Recipes by Date

Recent Comments

  • Bren on I Don’t Want Kids – and What I Did About It!
  • Gina on I Don’t Want Kids – and What I Did About It!
  • April Blake on I Don’t Want Kids – and What I Did About It!
  • Jen on I Don’t Want Kids – and What I Did About It!
  • Kelli on I Don’t Want Kids – and What I Did About It!

Honey Apricot Pound Cakes & Honey Ridge Farms Giveaway!

Peach and Thyme Custard Pie

Dulce de Leche Shortbread Bars

This classic Caribbean eggnog is packed with spiced rum and brandy, and comes for my Mom, who has been making this recipe for almost a decade!

Ponche Navideño (Dominican Eggnog)

Classic Argentinian Alfajores Cookies

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in