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Cauliflower and Chickpea Curry – Diabetes-Friendly Vegan Dinner

This cauliflower and chickpea curry is a diabetes-friendly, plant-based dish rich in fiber, protein, and spices. It’s a flavorful, low-carb dinner option that’s satisfying and nutritious.



Ingredients

  • Cauliflower florets: 3 cups
  • Canned chickpeas: 1 can (15 oz), drained and rinsed
  • Coconut milk (light): 1 can (13.5 oz)
  • Tomato paste: 2 tablespoons
  • Onion: 1 medium, chopped
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Curry powder: 2 teaspoons
  • Turmeric powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Olive oil: 1 tablespoon
  • Salt and pepper: To taste
  • Fresh cilantro: Chopped, for garnish

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 3-4 minutes.
  2. Add spices and tomato paste: Stir in the curry powder, turmeric, cumin, and tomato paste. Cook for 1-2 minutes to release the spices’ aroma.
  3. Add cauliflower and chickpeas: Add the cauliflower florets and chickpeas to the skillet, tossing them in the spice mixture until evenly coated.
  4. Simmer: Pour in the coconut milk and bring to a simmer. Reduce heat, cover, and cook for 15-20 minutes, or until the cauliflower is tender.
  5. Season and serve: Add salt and pepper to taste. Garnish with fresh cilantro and serve warm. Enjoy with a side of brown rice or quinoa if desired.


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