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.
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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