How Not to Die Cookbook: Cauliflower & Chickpea Curry [VEGAN RECIPE]

Good Morning Everyone! ❤

We’re back with another recipe from Dr. Greger’s popular new cookbook, “How Not to Die Cookbook”. This time it’s a simple curry that you can make start to finish in 30 minutes. As the title suggests the bulk of this dish comes from cauliflower florets and canned chickpeas/garbanzo beans, so you’re packing in a ton of fiber, minerals, and nutrients with every bite. Yesterday I was a bit tired so admittedly…. I pulled out my slower cooker to get this meal underway. I tossed everything into the slow cooker on HIGH for 6 hours and it came out to tender perfection by dinnertime. If you want to cook it via stove top as the directions state below, go for it! 🙂 As you can see, Dr. Greger’s dish looked absolutely mouthwatering….

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And I knew I had to try it! The family absolutely loved it. Now I want to insert here that in our house we do love curry a bit more spicy. That said, I also added chili-garlic sauce to the dish and a bit of shaoxing wine to boost up the flavor and heat. But if you like a more mild, flavorful curry then keep the recipe as is. I promise you it’s worth the try and if you’re feeling too tired to cook, but you still want to get in those veggies, just do what I did and toss it all in the slower cooker! 🙂 I hope you all enjoy this recipe. Have a wonderful Tuesday everyone and as always, keep on cooking! ❤

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Chickpea & Cauliflower Curry 

Courtesy of: Dr. Greger’s “How Not to Die Cookbook”

Serves: 4

Ingredients: 

  • 1 cup vegetable broth
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 1/2 tablespoons curry powder
  • 1 head cauliflower, trimmed and cut into florets
  • 8 ounces green beans, trimmed into 1 inch pieces
  • 1 (14.5 ounce) can of diced tomatoes, undrained
  • 2 roasted red bell peppers, chopped
  • 1 cup almond milk
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1 (15.5 ounce) can of chickpeas, drained and rinsed
  • Cooked rice to serve

Instructions: 

  1. In a large pot, heat the broth to a boil over medium-high heat. Add the onion and garlic, cover, and cook until tender, about 3 minutes.
  2. Stir in the jalapeno and curry powder; then add the cauliflower, green beans, tomatoes, and roasted red bell peppers. Cover and bring to a boil.
  3. Reduce heat to low and simmer until the vegetables are tender, about 20 minutes.
  4. When the veggies are tender, use an immersion blender to break up some of the vegetables. Alternatively, use a food processor and scoop out 2 cups of vegetables to break them down and add them back into the pot. Stir in the Almond milk, nutritional yeast, smoked paprika, and chickpeas and cook 5 to 10 minutes longer to heat through and blend the flavors.
  5. Serve over a bed of rice and enjoy! 🙂

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