Creamy Tomatillo Coconut Curry with Spiced Chickpeas and Cauliflower
This creamy and vibrant dish brings together the goodness of chickpeas, tomatillos, and cauliflower in a flavorful coconut curry that will surely satisfy the taste buds. It's easy to make in about 30 minutes.
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.
Notes
Adjust the spice level according to your preference. If you crave more heat, leave the seeds in the jalapeño for an extra kick. For a milder version, simply discard the seeds.