When I asked on Facebook this past weekend how you’d feel about me posting a recipe with only approximate ingredient quantities, no nutritional info, and just a single photo, the response was surprisingly enthusiastic! I threw this curry together on the fly with no intention of posting it, so I didn’t write down anything I did, and I only took this one photo. But it turned out so delicious, I simply have to share. Keep in mind, none of these measurements are exact, so be sure to taste it as you go and adjust everything as desired. Enjoy!
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Sugar-Free
- 1 to 2 tablespoons coconut oil
- 1 tablespoon cumin seeds
- 2 teaspoons mustard seeds
- 1 large yellow onion, diced
- 2 cloves garlic, peeled and minced
- Small chunk of fresh ginger, peeled and minced
- 2 tablespoons good-quality curry powder
- 1 (28-oz.) can diced tomatoes, partially drained
- 2 to 3 cups cooked or canned chickpeas
- 2 teaspoons garam masala
- 1 to 2 teaspoons sea salt, or to taste
- 1 batch prepared Curry-Roasted Cauliflower
- Prepare the cauliflower first. Meanwhile, as it's roasting in the oven, heat the oil in a large pot on the stove over medium heat. Add the cumin and mustard seeds and cover the pot with a lid for about 30 seconds. When you hear the mustard seeds start to pop, take off the lid and add the diced onion. Cook, stirring occasionally, for about 5 minutes, until the onion is softened. Add the garlic, ginger, and curry powder and cook and stir for 1 more minute. Stir in the tomatoes and chickpeas, bring to a boil, lower the heat to medium-low, and cook for 5 to 10 minutes, until slightly thickened. Add the garam masala and sea salt to taste. Stir in the prepared Curry-Roasted Cauliflower and cook until everything is heated through and the curry has thickened up to your liking.
- You can serve the curry over brown rice or quinoa if you want, but it makes a great meal as-is!
So what do you think? Should I do short-and-sweet posts like this more often?