Things were lazy and relaxed over the weekend. We had a wonderful trip to the Santa Cruz Natural Museum. I have been cooking a lot more at home the past month and have been experimenting with a lot of easy recipes. Sunday saw me heading out to the Farmer's Market where I picked up the week's organic produce : 2 heads of cauliflower, sweet potatoes, cabbage, pink beets (so pretty!), mandarins, colored carrots. I have been obsessed with making a cauliflower and chickpeas curry, so looked at multiple sites before I settled on a merger of sorts between an Eating Well and Epicurious Recipe (what can I say - my recipe is one of it's kind)
Photo Credit : Epicurious
Serves: 4 servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
INGREDIENTS
- 1 tablespoons Vegetable Oil
- 1/2 cup chopped onions
- 1 cup chopped Tomatoes
- Finely chopped finger of ginger and 5-6 cloves of garlic
- 4 teaspoons curry powder - I used Shaan's Chana Masala Powder
- 4 cups largish Organic cauliflower florets
- 1 15 Oz can Organic cooked garbanzo beans, drained & well washed
- 1/2 cup of frozen green peas
- 2-4 tablespoons Organic Coconut Milk (Whole Foods Brand)
- 1/4 cup chopped fresh cilantro
PREPARATION
Heat oil in large pressure cooker over medium heat. Add onions, garlic and ginger and sauté until golden brown. Now add the tomatoes and sauté till it's all mushy . Add cauliflower and garbanzo beans; stir 1 minute. Add the Shaan Chana Masala and stir till it all melds together. Pressure Cook for 1 whistle and turn the heat off. When you can open the pressure cooker, turn your range to low and add in the frozen peas and the coconut milk. Season to taste with salt and pepper. Stir in cilantro. Enjoy with a helping of cooked Quinoa.
Nutritional Insights : Calories per Serving - 200, Carbs - 26 g, Fat - 10 g, Protein - 10 g, Sodium - 200 mg, Fiber - 10 g
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