Cauliflower Chickpea Curry

I don't share recipes on here very often anymore so when I do you know that I must think pretty highly of them. I've had a variation of this dish every day for lunch for  3 weeks now. Obsessed? Maybe. Delicious and low-calorie? Absolutely.

It started when I made Emily's Curried Chickpea Soup and over the weeks I altered and tweaked the recipe and turned it into a veggie filled curry perfect for putting on spinach for a giant stuff-your-face salad. I've never cooked with curry before despite an undying love for Indian food. Most recipes always just call for way to many spices and my permanently frugal/broke ass ain't got time for that. Want to know what spices are in this recipe? Curry and ginger. That's it, and that's all it needs.

Curry

Cauliflower Chickpea Curry - Vegan, Gluten Free

Ingredients:

- 1 small bag of carrots, chopped

- 1 onion, chopped

- 1 head cauliflower, chopped into teeny tiny pieces (like rice!)

- 1 can no-salt added petite diced tomatoes

- 1 can lite coconut milk

- 1 can chickpeas

- 1 cup almond milk

- 1.5 cups cooked brown rice

- 1 tsp ginger

- 2-3 TB curry (I go with 3 but adjust according to your taste preferences!)

- 1/2 tsp salt

- 1/2 TB olive oil

Directions: sautee onions, carrots and cauliflower in olive oil in a large soup pot. After they cook on medium heat for about 10 minutes add all the other ingredients. Bring to a simmer, than reduce heat and let cook on low heat for about 30-45 minutes.

This tastes divine the next day! My batch makes about 10 cups and each cup is around 100 calories. Bam! I'll take two cups with me to work, and a separate  bowl of spinach. I'll heat up the curry and add it to the spinach at lunch time. Freaking delicious.

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Plus, my house smells like an Indian Restaurant whenever I cook it.