Combine cauliflower with chickpeas and coconut milk, season with curry powder and you have a delightful way to eat this cancer-preventive crucifer.
Ingredients, Makes 8 servings
1 large cauliflower, cut into florets
1½ pints cherry tomatoes, cut in half
2 Tbsp. canola oil, divided
Salt and freshly ground black pepper
2 medium yellow onions, chopped
2 cloves garlic, minced
2 Tbsp. curry powder
2 (15 oz.) cans no salt added chickpeas, drained and rinsed
1 cup light coconut milk
1½ cups low-sodium vegetable broth
3 cups baby spinach
Instructions
Preheat oven to 375 degrees.
In large mixing bowl, toss cauliflower and tomatoes with 1 tablespoon oil and arrange in single layer on rimmed baking sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
In medium pot, heat remaining oil over medium-high heat and sauté onion, about 5 minutes. Add garlic and curry powder and sauté an additional 3-4 minutes.
Add chickpeas, coconut milk and broth, and bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
Gently stir cauliflower and tomatoes into pot and cook 6 minutes. Stir in spinach and cook 1-2 minutes, until spinach wilts. Serve hot or let cool and refrigerate to serve chilled later.
Nutrition per serving: 224 calories, 9 g total fat, (3 g saturated fat), 30 g carbohydrate, 10 g protein, 9 g dietary fiber, 67 mg sodium.
Source: AICR
