This curry really hits the spot! It’s always amazing when a dish is both incredibly delicious AND nutritious, isn’t it? A completely guilt free indulgence! What’s better than that?

Recipe from: Dana – Minimalist Baker

INGREDIENTS

CURRY
  • 2 Tbsp water (or coconut oil)
  • 1/3 cup shallot (chopped)
  • 4 cloves garlic (minced)
  • 2 Tbsp fresh ginger (minced)
  • 1 small serrano pepper (seeds removed, finely chopped // omit for less spice)
  • 3-4 Tbsp red or yellow curry paste* (Thai Kitchen or Thai True brands // adjust to preferred spice level)
  • 2 cups light coconut milk (canned // sub full-fat for richer, creamier curry)
  • 1 tsp ground turmeric
  • 1 Tbsp maple syrup* (plus more to taste)
  • 2 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free), plus more to taste
  • 1 cup cauliflower (chopped)
  • 1 1/4 cup cooked chickpeas* (rinsed and drained)
SALAD / BOWL optional
  • Cauliflower rice, quinoa, or rice*
  • Greens
  • Cilantro
  • Red onion
  • Lime wedges
  • Sesame seeds
  • Avocado

For full recipe click here.

*The featured image is a stock photo by Danielle Tsi meant to represent this dish.