Wondering why you should fall in love with this Creamy Tomatillo Coconut Curry dish? Well, let’s dive a little deeper. Firstly, the flavor fusion is nothing short of sensational. Imagine a symphony playing on your palate, where the creaminess of coconut dances with the tanginess of tomatillos, all backed up by the spiced goodness of chickpeas (also known as garbanzos) and cauliflower. Welcome to the flavor party!
Let’s talk convenience. I get it; you’ve got a lot on your plate (pun intended), and spending hours in the kitchen might not be your idea of fun. But guess what? This recipe is as quick and easy as they come. A little chop, sauté, a slow simmer… And just like that (¡Y así de fácil!), you’ve got yourself a luscious curry that didn’t take you half the day to make. On top of that, if you make a little extra, the left-overs make are a perfect lunch.
And did I mention how healthy it is? Yep, this curry is not just about tantalizing your taste buds; it’s about giving your body a boost too. Chickpeas are packed with plant-based protein and fiber, cauliflower is brimming with vitamins and minerals, and the coconut milk? That’s a great source of healthy fats.
But there’s more! Understanding that spice levels can be a bit of a hot topic, I’ve made this recipe customizable. Love a good kick? Leave in the jalapeño seeds. Prefer a milder experience? Just discard them. The choice is yours – feel empowered to experiment.
Ready to embark on a flavorful journey? Give this Creamy Tomatillo Coconut Curry with Spiced Chickpeas and Cauliflower a try, and remember to share your thoughts!
Creamy Tomatillo Coconut Curry with Spiced Chickpeas and Cauliflower
Ingredients
- 1 Tbsp olive oil
- 2 large shallots diced
- 1 small red or orange bell pepper diced
- 1 small jalapeño de-seeded and diced
- 4 small tomatillos husks removed, diced
- 2 cloves garlic minced
- 3 Tbsp tomato paste
- 1 Tbsp curry paste
- 1 tsp paprika
- 2 tsp garam masala
- 1 14 oz can chickpeas, drained and rinsed
- 1 small head cauliflower cut into small pieces
- 1 cup coconut milk
- 1 cup vegetable broth low sodium
- 2 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked basmati rice
- Sliced avocado for serving (optional)
Instructions
- Prepare the Rice: Cook rice according to package directions, adding a drizzle of olive oil and some salt.
- Prep work: Dice and mince the vegetables, rinse the chickpeas and layout in bowls ready to cook. Lightly salt the vegetables before cooking.
- Sauté Aromatics: Heat oil over medium-high heat in a large rimmed skillet or cast iron. Saute the diced shallots, bell pepper, jalapeño and tomatillos for 3-5 minutes until softened.
- Add Garlic: Add minced garlic and sauté until fragrant, around 1-2 minutes.
- Spice it Up: Stir in tomato paste, curry paste, paprika, and garam masala. Sauté for another minute to let the flavors mingle.
- Combine Cauliflower and Chickpeas: Add cauliflower and chickpeas to the skillet, ensuring they are well-coated with the seasonings.
- Pour in Liquid Goodness: Pour in coconut milk and vegetable broth. Mix well to create a delicious curry base.
- Simmer Away: Bring the mixture to a simmer over medium-high heat, then reduce to low heat. Cook until the sauce thickens, and the cauliflower is tender, which should take about 10-20 minutes, depending on the size of your cauliflower pieces.
- Season to Perfection: Taste and season with salt and pepper if necessary.
- Serve with Love: Spoon the chickpea and cauliflower curry over the cooked rice. Top with a slice of creamy avocado.