Creamy Chickpea Curry

My husband and I decided to start eating a heathy vegetarian meal once a week! For Meatless Monday, I made this DELICIOUS Creamy Chickpea Curry with Rice.

Here’s the recipe:

*2 tablespoons avocado or olive oil

*1 medium yellow onion, halved and thinly sliced *1 tablespoon fresh ginger (I used squeeze tube)

*1 tablespoon minced garlic

*2 tablespoons mild curry powder

*1/2 teaspoon red pepper flakes

*2 ½ cups vegetable broth

*2 tablespoons reduced-sodium soy sauce

*2 tablespoons sugar free maple syrup

*2 tablespoons tomato paste

*¾ pound mini potatoes (I use multi colored) cut into 1/4 pieces

*10-12 baby carrots, cut into 1/3’s

*2 cups riced cauliflower (fresh or frozen)

*1 can (15 oz) chickpeas, rinsed and drained * 1 can (13.5 oz) coconut milk

*¼ cup chopped fresh cilantro, plus more for garnish

*Salt to taste

*Cooked basmati rice

Directions

🍴Heat oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 1 minute. Add curry powder, pepper flakes, veg broth, soy sauce, maple syrup, and tomato paste and stir.

🍴Add potatoes and carrots, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add the cauliflower, chickpeas, coconut milk, and cilantro. Stir gently. Return to simmer just until cauliflower is tender, 5 to 7 minutes. Fold in chick peas and cook until heated through.

🍴Remove from heat (add a thickening agent if needed.) Season to taste with salt. Serve with steamed basmati rice. Garnish with cilantro.