February 13, 2012

Curried Cauliflower & Chickpeas with Couscous

I love everything about this recipe.  It's simple to make, nutritious and tastes great!  Even better it's a slow cooker recipe, so dinner can be ready when you get home from work...assuming you're able to come home on your lunch hour like I am, since it cooks in about 6 hours.  We've had it both with and without couscous and both versions are great. 

I realized tonight that I'm almost out of coconut milk from Trader's Joe's, so a trip there next weekend is a must.  I wish it was closer, but have heard rumors that one is coming to Brookfield, which would be great.  I had recently stocked up, but then discovered coconut rice pudding :)

Curried Cauliflower & Chickpeas with Couscous

Prep Time: 10 minutes
Cook Time: 3 hours (High), 6 hours (Low)

Ingredients (serves 6)
  • 3 medium-size carrots, finely chopped
  • 4 cups cauliflower florets (about 3/4 pound)
  • 30oz chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 2 1/2 teaspoons curry powder
  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup vegetable broth
  • 3/4 cup coconut milk
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh basil (optional)
  • 1 cup dry couscous (optional)
  • In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander and red pepper flakes.
  • Pour vegetable broth and coconut milk over top.
  • Cover slow cooker bowl and cook for 3 hours on high or for 6 hours on low.
  • Remove 2 cups chickpea mixture to a small bowl and mash with a potato masher; stir in salt and basil if desired, return mashed chickpea mixture to slow cooker bowl.
  • Stir until well combined and heated through.
  • If using couscous, prepare according to package directions, about 5 minutes; serve as the base for the curry.
Recipe adapted from: Family Circle
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